Stuffed Mirchi Pakora. (Vansh A. Gupta/Siliconeer)

Nothing goes better with a chilled beer or an ice-cold drink on a hot summer evening. Chef Sanjay Patel shows how you can make these sizzling pakoras at home. 



2 large potatoes, boiled and mashed

1 tbsp. oil

½ tsp. cumin seeds

1 in. fresh ginger, chopped

⅓ cup finely chopped onion

¼ tsp. ground turmeric (turmeric powder)

½ tsp. red chili powder

1 tsp. ground coriander (coriander powder)

pinch of asafetida

¼ cup coriander (cilantro) leaves

salt to taste


1 cup besan (chickpea flour)

¼ cup rice flour

¼ tsp baking soda

¼ tsp red chili powder

pinch of asafetida

salt to taste


Other ingredients:

5 big chilis

Oil for deep frying


Make stuffing: Heat oil in a large frying pan over medium-high heat. Add cumin seeds and allow to splutter. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger. Fry for few minutes or until aromatic. Add turmeric powder, coriander powder, red chili powder and asafetida. Fry for few minutes.

Stir in potatoes. Using a fork or potato masher, mash the potatoes lightly. Season with salt. Add coriander (cilantro) leaves. Stir. Heat through. Remove from heat. Allow to cool slightly.

Batter: Place chickpea flour (besan), rice flour, baking soda, asafetida and red chili powder in a large bowl. Season with salt. Add water little by little to make smooth batter. Set aside.

Stuffed Mirchi Pakora: Cut open the chilis on one side. Remove seeds and membranes. Rinse under cold running water. Fill each chili with potato masala. Set aside.

Meanwhile, heat oil for deep frying. When oil is hot enough, dip stuffed chili in batter and drop in the chilis one at a time. Fry until golden and crisp.

Serve hot with chutneys.