Mexican mirch pakoda Recipe

Cooking Directions

• STEP 1.Slit the chili peppers lengthwise and remove the seeds.
• STEP 2.In a bowl, mix mashed potatoes, corn, cheese, and spices to make the filling.
• STEP 3.Stuff the chili peppers with the potato-corn mixture and press them gently to seal.
• STEP 4.In a separate bowl, mix chickpea flour, rice flour, and spices with water to make a smooth batter.
• STEP 5.Dip each stuffed chili pepper into the batter, ensuring it is coated evenly.
• STEP 6.Heat oil in a deep pan and fry the pakodas until golden brown and crispy.
• STEP 7.Remove the pakodas from the oil and place them on a paper towel to drain excess oil.
• STEP 8.Serve the Mexican mirch pakodas hot with salsa or a spicy dip.

Cooking Tips

• You can use mild or hot chili peppers depending on your spice preference.
• If you want a healthier version, you can also bake the stuffed peppers in a preheated oven at 200��C for 15-20 minutes.
• Experiment with different types of cheese to add variety to the filling.

Storage and Serving

• Mexican mirch pakodas are best enjoyed immediately after frying for maximum crispiness.
• If you have leftovers, you can reheat them in a preheated oven at 180��C for a few minutes.
• Serve the pakodas as an appetizer or snack with salsa, guacamole, or a spicy dip.