By Shaheen Jafri
Ingredients:
8-10 - Green chilli
1 cup – Besan
½ tsp - cumin seeds, roasted and crushed
¼ tsp - turmeric powder
Salt to taste
½ tsp - red chili powder
¼ tsp - baking powder
¼ tsp – amchur powder
Oil
8-10 - Green chilli
1 cup – Besan
½ tsp - cumin seeds, roasted and crushed
¼ tsp - turmeric powder
Salt to taste
½ tsp - red chili powder
¼ tsp - baking powder
¼ tsp – amchur powder
Oil
Method :
Make slit in the middle of the chilli.
In a bowl combine besan , roasted cumin seeds, turmeric powder, red chilli powder, baking powder, amchur powder and salt with water. Mix well.
Mixture should be thick enough to make pakoras.
Heat oil in a wok , dip each chilli in the besan paste and fry it.
Fry chilli pakora until golden and crisp.
Drain on kitchen paper to remove excess oil.
Serve hot with green chutney or sauce.
In a bowl combine besan , roasted cumin seeds, turmeric powder, red chilli powder, baking powder, amchur powder and salt with water. Mix well.
Mixture should be thick enough to make pakoras.
Heat oil in a wok , dip each chilli in the besan paste and fry it.
Fry chilli pakora until golden and crisp.
Drain on kitchen paper to remove excess oil.
Serve hot with green chutney or sauce.
