Stuffed chili pepperĀ pakoras

July 22, 2011
2 Ratings
  • Makes 24 pieces
Author Notes

On the occasions that long hot peppers would be spotted in the market in Mumbai, there was exactly one snack that immediately popped to mind. Mirchi (chili pepper) pakora. These peppers were simply 'useless' for spicing regular food, being too mild, but by themselves deep fried in a chickpea flour batter... all they needed was a friend to catch up on the latest bollywood gossip & a cup of piping hot 'Masala' Tea. ..or a cold frosty mug of Beer! —Panfusine

What You'll Need
  • 6 Italian long hot peppers , preferably straight one, OR hungarian wax pepperss
  • 6 sticks mozzarella string cheese (soft, at room temp)
  • 1 cup bread crumbs
  • 1/2 teaspoon dried mint leaves, crushed
  • 1 cup chickpea flour (besan)
  • 1/2 teaspoon baking powder
  • 1 teaspoon Chipotle pepper powder
  • Salt to taste
  • Plain seltzer water as required
  • 2 cups Canola oil for deep frying
  1. Cut the top & the tail of the long pepper to create a tube and make a vertical slit.
  2. Combine the bread crumbs,1/2 tsp Chipotle powder, 1/2 tsp table Salt, and crushed mint and pour the crumb mixture onto a tray. ( Adjust the amount of Chipotle chile powder & salt as per your personal preference). Roll the mozzarella stick in this blend to coat well. Stuff the sticks into the chili pepper cavity. and cut each piece of the stuffed pepper into 4 pieces. Repeat with the remaining mozzarella sticks.
  3. In a mixing bowl, combine the chickpea flour, salt, the remaining chipotle pepper and baking powder, combine to mix evenly using a whisk, eliminating any lumps. Add a cup of seltzer & whisk well. add the bread crumb mixture to the batter and combine (with extra seltzer as required) to get the consistency of thick pancake batter.
  4. Gently add the stuffed long pepper pieces in the batter, immersing it to completely coat the bite sized pieces. Heat oil in a heavy bottom pan. Just as it begins to smoke, add the pepper pieces in batches & fry till the batter turns a golden brown. remove from oil & place on paper towels to absorb any excess oil.
  5. There will be extra batter left over, simply dice an onion finely, add it to the batter & add spoonfuls of this mix to deep fry.
  6. Serve hot with a sweet and sour tamarind sauce (

See what other Food52ers are saying.

  • lorigoldsby
  • boulangere
  • pauljoseph
  • Midge
  • lapadia
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

40 Reviews

lorigoldsby December 1, 2011
These have been on my "to do" list for a long time...I've only gone so far as to buy the tamarind...this's on! Seriously can't wait!
boulangere November 30, 2011
WOW! I love everything, right down to dolling up the remaining batter and especially that tamarind sauce!
Panfusine November 30, 2011
Thanks Boulangere, I had re-tried the recipe using chipotle powder & fell in love with the smokiness..I wish I wasn't so petrified of eggs, I'd love to make a sweet n' sour Mayo or aioli to pair this with *Sigh*.
pauljoseph July 29, 2011
Panfusine Thank you for sharing this recipe
Panfusine July 29, 2011
Welcome Pauljoseph!
lorigoldsby July 28, 2011
yum! now this is a fried mozzarella stick i can get excited about! been gone all week and I've missed being inspired by all of my food52 friends!
lorigoldsby July 28, 2011
See my note under Antonia James's binder suggestion!
Panfusine July 28, 2011
Thanks much & Welcome back Lorigoldsby!
Midge July 26, 2011
These look and sound insanely delicious!
Panfusine July 26, 2011
thanks midge, they can be addictive, (which is why I made exactly 8 pieces (4 peppers) for the photo shoot, and made sure that my other half was around to help finish them off!)
lapadia July 26, 2011
These are great, Panfusine, and presented beautifully!!
Panfusine July 26, 2011
Thanks lapadia!
dymnyno July 26, 2011
I love this recipe!...sort of an Indian chile relleno.
Panfusine July 26, 2011
thanks dymnyno.. Its delicious food, irrespective of the territorial origins that the individual ingredients & flavors (coming to think of it, any Indian dish with chili peppers is a recent phenomenon not more than 400 yrs old! and yet, they're so tailor made for each other!)
dymnyno July 26, 2011
I meant to say that what is so wonderful about sharing recipes is the way the same ingredients can taste so different in the cooking of other cultures. I work in an industry that is an example of that phenomenon, the wine industry.
Panfusine July 26, 2011
you're so right, depending upon the regional cuisine the same ingredients take on such different avatars! Remember a wine I had at a local NJ winery, the aroma was so reminiscent of the scent of freshly just-picked mango from childhood, something that the owner was very surprised to hear since that is not a typical food aroma that many Americans are familiar with.
I just checked out your blog.. Loved the zuccaghetti, you just inspired a new recipe in my head! thanks so much!
TheWimpyVegetarian July 26, 2011
This looks just fabulous! I love the use of the seltzer water - I use club soda on some things that are similar. I can't wait to make these!!!
Panfusine July 26, 2011
Thanks ChezSuzanne, I find that the seltzer tends to make for a crispier shell along with the baking powder.
aargersi July 24, 2011
These look so good - love the chickpea flour and seltzer, and of course CHEESE to temper the chili's heat
Panfusine July 24, 2011
Thanks aargersi! I'd never tasted mozarella growing up, but the cheese & peppers are made for each other in this classic Indian recipe!
wssmom July 24, 2011
Wow, these are amazing and I am looking forward to preparing them so much! Thanks for posting!
Panfusine July 24, 2011
my pleasure wssmom, hope you'll enjoy them as much as I do!
Kitchen B. July 23, 2011
I love stuffed anything and these are right up my street. Love them....
Panfusine July 23, 2011
Thanks Kitchen Butterfly.. BTW, love your mango slaw.. I could eat it plain out of a bowl!
monkeymom July 23, 2011
yum panfusine!
Panfusine July 23, 2011
thanks monkeymom
Sagegreen July 23, 2011
Loving all your recipes!
Panfusine July 23, 2011
& I absolutely adore yours sagegreen, cant stop thinking about the 'spice cream' . If hell serves that kind of food, I'm gonna have to really start sinning! ;-)
EmilyC July 23, 2011
Oh yum...these look incredible!
Panfusine July 23, 2011
thanks emilyC
Bevi July 23, 2011
What a wonder! I also like you using the leftover batter to make onion fritters.
Panfusine July 23, 2011
Thanks Bevi! the onion fritters make a nice sweetish contrast to the spicy chili peppers and its a sure fire way of ensuring that the batter is used, practically to the last drop!
hardlikearmour July 23, 2011
Wow! These sound amazing. I am also in awe of you!
Panfusine July 23, 2011
thanks HLA
gingerroot July 22, 2011
These look and sound wonderful. I'm saving and hope to try soon!
Panfusine July 23, 2011
thanks gingerroot!
AntoniaJames July 22, 2011
Every time you post a recipe, I cannot help but think about how well you eat at your house! I am utterly in awe. I really am. Keep your brilliant recipes coming!! ;o) P.S. Do you know how people have three-ring binder cookbooks, organized by subject matter? I am seriously considering inserting a special divider in mine labeled "Panfusine's Recipes." You are amazing.
Panfusine July 22, 2011
Thanks Antoniajames: This one believe it or not, my 2 yr old loved it, so I had to peel off the fried batter to remove the pepper before handing it over to her.. the mozzarella sticks are a godsend for this classic indian dish, they pair so well with the spicy peppers!
lorigoldsby July 28, 2011
I think I may have to have the binder alphabetical with AJ under A, B for Boulangere...but yes, a large P section!
Panfusine July 28, 2011
Lorigoldsby, I'm totally with you on the awesome baking section under A (for AntoniaJames) & B (for Boulangere!)