Mirch ke pakode

Mirch ke pakode

The moment we hear ‘Mirch ke Pakode’ our mouths start drooling. This is simple because this yummy, omnipresent Indian snack has been our tea and coffee companion since ages. The lovely smell of these pakodas frying is enough to make us go weak in the knees. However, we often forget that spice and oil can make us feel very uncomfortable as they cause acidity and heartburn. But worry not my friend; as long as you have Gas-O-Fast with you, you can binge away and never look back. It will give you instant relief from acidity and make sure your memories of having mirch pakodas with friends are not ruined.

pakode mirchi ke


  • Big Green chilies – 11 (250 grams)
  • Gram flour – 1 cup (100 grams)
  • Boiled potatoes – 3 (250 grams)
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Cumin seeds – ½ tsp (coarsely ground)
  • Turmeric powder – ¼ tsp
  • Red chili powder – ½ tsp
  • Coriander powder – 1 tsp
  • Ginger paste – ½ tsp
  • Green chili – 1 (finely chopped)
  • Garam masala – ¼ tsp
  • Mango powder – ½ tsp
  • Carom seeds – ½ tsp
  • Baking soda – ½ pinch
  • Salt – 1 tsp or to taste
  • Oil – for frying

 Servings: 4


  1. Sieve chickpea flour in a bowl.
  2. Rinse and dry the big chilies. Slit them in a way that they remain joined at the broader side.
  3. Take gram flour in a big mixing bowl and add water to it in small portions and prepare a thick batter.
  4. Now to it add ½ tsp salt, carom seeds and ¼ tsp red chili powder. Mix everything really well. Cover and keep the batter aside for 10 to 15 minutes.
  5. Heat a pan over flame. To it then add 2 tsp oil. When the oil is hot, add cumin seeds first.
  6. After the seeds crackle, add turmeric powder, coriander powder, finely chopped green chili, ginger paste and saute the spices.
  7. Now add mashed potatoes, salt, red chili powder, mango powder and garam masala. Mix well and saute the potatoes.
  8. After sautéing the potatoes for 2 minutes, add some coriander to it and turn off the flame.
  9. Transfer it to any plate or bowl. Stuffing is now done and ready.
  10. Stuff the slit chilies with the prepared filling.
  11. Add baking soda to the batter and mix well.
  12. Heat enough oil in a wok to deep fry the chilies. Coat the chilies with prepared batter and drop them in hot oil.
  13. Deep fry until they get golden brown from all sides.
  14. Drain out the fried pakoras over kitchen paper towels to remove excess oil.

Serve these with tomato sauce or chutney. Make sure to serve them hot.

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