Chili Pakora (Mirchi Pakora)

Chili Pakora is a spicy vegan snack served with Coriander Chutney and Tamarind Chutney. These crispy green chili fritters are especially for those who love really spicy food. Perfect with Hot Masala Tea for a rainy day.

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Makes 10

  • 10 big long green chilies
  • 1 cup besan (gram flour)
  • 1 tsp red chili powder
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • ¼ tsp ajwain seeds
  • ¼ tsp cumin seeds (Jeera)
  • ¼ cup water
  • oil for deep frying - about 2 cups
  • a pinch of baking soda
  • 2-3 tsp fresh cilantro leaves, finely chopped

How to make Chili Pakoras:

  1. Sift the gram flour into a large bowl. Add the salt, chili powder, baking soda, cumin seeds, turmeric, and blend together well.
  2. Pour in the water and beat well to form a smooth batter.
  3. Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C, or until a cube of bread browns in 30 sec.
  4. Put the chilies into the mixture, then remove with a big fork, carefully shaking of any excess batter.
  5. Using a slotted spoon, lower the battered chilies into the hot oil, a few at a time and deep-fry, turning once.
  6. Remove with the slotted spoon and drain thoroughly on paper towels. Repeat this process until all of the chillies are used.
  7. Place the chili pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately with coriander chutney and tamarind chutney.


  • You could bake the pakoras instead of frying them.
  • Pakoras can be prepared day before and kept aside. Then heated in the oven.
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