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Thursday, 4 December 2014



Recipe by Rakesh sharma From the group Sikandalous Cuisine

Decades ago I visited Jodhpur and savored this delicacy for the first time in my life …….and I instantly fall in love with it….stuffed mirchi pakoda and makhani lassi two iconic dishes of JODHPUR city at Mishri Lal`s sweet shop………..here is my attempt to recreate that……I have added one tbsp of rice flour to batter to give it extra crispiness.

Large green chillies 6
Oil to deep fry
Potatoes 3 medium boiled
Green chilies 4 finely chopped
Ginger 1” finely grated
Cumin 1 tsp
Anardana powdered 1 tbsp
Amchoor 11/2 tsp
Salt as per taste
Besan 1 cup
Rice flour 1 tbsp
Baking powder ¼ tsp
Green chilies 1 finely chopped
Salt as per taste
Chili powder ¼ tsp

Slit chilies from one side creating a pocket.
Prepare the batter mixing all the ingredients add water as required to create a thick flowing consistency batter. Whisk it well. Let it rest for 15 minutes.
Boil, peel and mash potatoes roughly.
Mix all the ingredients of the stuffing to mashed potatoes.
Fill the chili pockets with this stuffing pushing it deep inside the cavities.
Heat oil in a wok 
Dip each mirchi in the batter and deep fry on medium heat till golden brown and crisp.

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