Prep Time: 25 Minutes
Cook Time: 20 Minutes
Serves: 6 Pakoras
For the batter:
- Gram Flour (Besan): ½ Cup
- Water: 1 cup
- Salt: ¼ Teaspoon
For the stuff:
- Potato: 1 medium sized, boiled and mashed
- Carrots: 1 medium sized, boiled and mashed
- Beetroot (Beet): 1 medium sized, boiled and mashed
- Onion: 1 medium sized, finely chopped
- Ginger garlic, finely chopped or paste: 1 Teaspoon
- Chat masala or garam masala: 1 teaspoon
- Salt: ½ teaspoon or to taste
- Lemon juice: a few drops
- Oil: 1 tablespoon
- Cumin seeds: ½ Teaspoon
- Bread Crumbs: ¼ Cup
- Long Green Jalapeno / Badi Hari Mirchi: 10
- Mix gram flour, ¼ teaspoon salt and water in a bowl. Whisk well and make a smooth batter. Keep it aside.
- Heat oil in a pan and add cumin seeds. When it changes color, sauté onion, ginger, garlic.
- Add boiled and mashed potato, beet, carrot and mix well.
- Add salt, chat masala, lemon juice and mix well.
- Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
- Turn off the heat and let it cool. Transfer to a bowl
- Add bread crumbs, mix and make a smooth dough.
- Divide the dough into 6 equal portions and roll each portion into a cylinder little smaller size that the Jalapeno (Mirchi).
- Wash the Jalapenos (Mirchis) and cut each mirchi vertically from top to bottom to open it up. It should not divide into 2 parts.
- Using a spoon, take out the seeds.
- Fill the empty space with 1 vegetable roll. Press the top cut to seal it and roll this into the gram flour batter. Roll nicely all over, so the batter would be coated to the Mirchi on all the places.
- Like this make all the mirchi roll.
- Deep fry them and take out in oil absorbent paper.
- Serve hot with Tomato sauce.
- You may use any combination of vegetable of your choice for the stuffing.
- After making the Mirchi rolls, you may cut into 3-4 pieces and then fry.