Jodhpur is famous for it’s mirch pakora and pyaz ki kachori. But if you are nowhere near Jodhpur, you can still have them by following this recipe if Jodhpuri Mirch.

Stuffing Ingredients

Besan Batter Ingredients

Other Ingredients

Method

1. Boil the potatoes till they are soft: Put potatoes in a pressure cooker. Add about an inch of water. Close the lid and cook. turn down the heat once it starts whistling. Cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down.
2. Once the potatoes are cold, peel them and grate them coarsely.



3. Gently mix salt, red chillies powder and amchur (dry mango powder).



4. Keep aside the mixture.



5. Oil your palms. Take the chilli sized potato mixture in your palms and gently cover a chilli with it completely. Try to keep the potato cover as thin as possible. Repeat with other peppers. Keep aside.



6. Prepare the besan batter: Sift besan in a bowl. Add salt and heeng.



7. Add about 5/8 cups of water and whisk till smooth.



8. Heat oil in a wok.
9. Hold the mirch from its stem over the besan mixture. Now with a spoon, gently pour the besan mixture on all sides of the mirch. Once it’s fully covered with the besan mixture, hold it for a few seconds so that extra besan drips away in the bowl.



10. Gently drop it in hot oil.



11. Fry till it’s golden brown.



12. Drain it on paper towel to get rid of extra oil.



13. Jodhpuri Mirch are ready. Serve it hot with Mint Coriander Chutney and ketchup.

Notes

1. You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
2. If you sift the besan before adding water, there will be no lumps in the batter.
3. In Jodhpur they use really hot peppers. You can choose milder peppers if you want. It’s better to use the peppers with thinner shell. If the shell is too thick it will not be soft after frying.

Summary

Recipe Name

Jodhpuri Mirch

Author Name

Ruchi Garg

Published On

2010-08-29

Total Time

40M

Average Rating

5 Based on 2 Review(s)