Mirch Pakoda Chaat– a tantalizing street food sensation that will leave you yearning for more. This mouthwatering chaat combines the crispiness of mirch pakodas (packed chili fritters) with an explosion of spicy and tasty garnishes, creating a symphony of flavors that will awaken your palate. What sets this chaat apart is the assortment of garnishes and chutneys that decorate the pakodas. Tangy tamarind chutney, spicy green chutney, and creamy yogurt are generously sprinkled over the pakodas, instilling them with layers of contrasting tastes.

MIRCHI PAKODA CHAAT

Active ingredients

2-3 long Rajasthani green chillies
2 cups Tata Sampann Fine Besan
2 medium potatoes, boiled, peeled and mashed
1-2 green chillies, chopped
1 tablespoon chopped fresh coriander leaves
1 tsp roasted cumin powder + for scattering
3/4 tsp chaat masala + for scattering
1/4 tsp asafoetida (hing).
3/4 tsp fennel powder.
1/2 tsp dried mango powder (amchur) + for scattering.
Salt to taste.
1/2 tsp turmeric powder.
1 tsp red chilli powder + for scattering.
Oil for deep frying.
Sweetened yogurt for sprinkling.
Green chutney as needed.
Date and tamarind chutney as needed.
Sev for garnish.
Masala chana for garnish.
Pomegranate pearls for garnish.
Chopped fresh coriander leaves for garnish.

Approach.

1. Take potatoes in a bowl, include green chllies, sliced coriander, roasted cumin powder, chaat masala, asafoetida, fennel powder, dried mango powder and salt. Mix well and keep aside.
2. Slit Rajasthani green chillies in the centre lengthwise and stuff with a portion of the ready mixture in each. Reserve.
3. For the batter, take Tata Sampann Fine Besan, include turmeric powder, red chilli powder, salt, and adequate water. Whisk to form a smooth thick batter of coating consistency.
4. Heat enough oil in a kadai, dip each stuffed green chilli into the ready batter and coat well. Drop into the hot oil and deep fry till golden and crisp. Drain pipes on an absorbent paper.
5. Location the pakodas on a worktop and slice them into thick roundels.
6. For one serving, location 7-8 roundels of pakodas on a serving plate. Drizzle Sweetened yogurt on top. Include green chutney and drizzle date and tamarind chutney.
7. Sprinkle roasted cumin powder, chaat masala, amchur, and red chilli powder.
8. Garnish with sev, masala chana, and pomegranate pearls and chopped coriander. Serve right away.

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