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This dish is from Gujarat. Me and my husband love to have this Green Chilli Pakora, especially in monsoon time. There are lots of types of green chili available in the world. I can give some name of green chili; California green chilies, Anaheim, Caldero, Cayenne, Dorset naga, Tabasco and many more. I have used California green chili for making this chili pakodas. Level of spices totally depends on selection of green chili. So be careful when you select green chili from the market for making this pakoda. These chilies are 5 to 8 inches long and 2 inches wide. They have thick skin and are green shiny in color. For this recipe, generally seeded chilies are used. You can prepare this recipe in two ways - if you like, you can fill stuffing in green chilies or else you can simply fry in hot oil. Before frying, it can be dip in gram flour batter. Some chefs like to add baking soda in this batter to make pakora fluffy. In Gujarat, it is very famous as street food.
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Ingredients for
Green Chili Pakora (bhajiya) Recipe
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California Green Chili
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4 piece
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Gram flour (besan)
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2 cups
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Water
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1 1/2 cup
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Salt
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2 Tbsp (as per taste)
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Black pepper powder
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1 tsp
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Cumin powder
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1 tsp
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Oil
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For frying
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Rice flour
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2 tsp
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