North Indian Monsoon 2025 Recipes — Know How To Prepare Mirchi Pakoda At Home
Mirchi Pakoda is the crispy, spicy delicacy, made by dipping large green chillies into gram flour batter and deep-frying them until golden brown.
(By Chef Kamlesh Bavkar)
Mirchi Pakoda, also known as Mirchi Bhajiya or Chilli Bajji is a much-loved Indian street snack that beautifully captures the spirit of comfort food in the subcontinent. Popular across regions like Rajasthan, Maharashtra, Gujarat, and Andhra Pradesh, this crispy, spicy delicacy is made by dipping large green chillies into a seasoned gram flour (besan) batter and deep-frying them until golden brown. Despite their fiery appearance, the chillies used are typically mild and thick-skinned, offering more crunch than heat, which makes the dish approachable for most palates.
What makes Mirchi Pakoda so special is its bold combination of textures and flavors. The exterior is crisp and nutty from the gram flour, while the interior holds a tender chilli that sometimes comes with a pleasant kick. Some versions elevate the dish further by stuffing the slit chillies with a tangy potato or tamarind filling before they are coated and fried. Served hot with a sprinkle of chaat masala, green chutney, or sweet tamarind sauce, these pakodas offer a sensory experience—crispy, spicy, tangy, and immensely satisfying.
Mirchi Pakoda holds a nostalgic place in Indian food culture, especially during the monsoon season. There’s something universally comforting about enjoying piping-hot pakoras with a cup of masala chai as the rain pours outside. Street food vendors across cities serve them as a quick, hearty snack, while home cooks often whip them up for family gatherings or festive occasions.
Beyond being a seasonal treat, Mirchi Pakoda also reflects India’s love for transforming humble ingredients into memorable dishes. The recipe requires minimal preparation and relies on pantry staples like gram flour, spices, and chillies—making it as accessible as it is delicious.
Whether served at a street stall in Jaipur, a roadside café in Goa, or a cozy home kitchen, Mirchi Pakoda continues to be a flavorful reminder of India’s diverse snacking heritage and its deep connection to seasonal cooking.
Kamlesh Bavkar is Demi Chef De Partie at Deltin Royale, Goa
Ingredients
- 6 Piece Large Green Chillies (pakoda variety)
- Oil for deep frying
- 1 Cup For the Batter: Gram Flour (besan)
- 0.5 Teaspoon Ajwain (carom seeds)
- 0.25 Teaspoon Red Chilli Powder
- 0.25 Teaspoon Turmeric Powder
- 0.25 Teaspoon Garam Masala
- 1 Pinch Asafoetida (hing)
- 1 Pinch Baking Soda
- Salt to taste
- Water as required (to make a thick, flowing batter)
Cooking Instructions
Preparation of Chillies: Wash the green chillies thoroughly and pat them dry with a clean kitchen towel.
Make a single slit on each chilli lengthwise without cutting through completely.
Preparing the Batter: In a mixing bowl, combine gram flour, ajwain, turmeric powder, red chilli powder, garam masala, asafoetida, baking soda, and salt.
Gradually add water to form a thick, smooth, and flowing batter.
Whisk the batter for 1–2 minutes to incorporate air, which helps make the pakodas light and crisp.
Frying: Heat oil in a kadai (wok) over medium flame. Dip each slit chilli into the batter, coating it evenly.
Carefully slide the batter-coated chillies into the hot oil. Fry until golden and crisp, turning occasionally for even cooking.
Remove and place on paper towels to absorb excess oil.
To Serve: Sprinkle with a pinch of chaat masala before serving. Best enjoyed hot with green chutney or tamarind chutney.
Summary
Monsoon 2025 Recipes — Know How To Prepare Mirchi Pakoda At Home
Mirchi Pakoda is the crispy, spicy delicacy, made by dipping large green chillies into gram flour batter and deep-frying them until golden brown.
Ingredients
- 6 Piece Large Green Chillies (pakoda variety)
- Oil for deep frying
- 1 Cup For the Batter: Gram Flour (besan)
- 0.5 Teaspoon Ajwain (carom seeds)
- 0.25 Teaspoon Red Chilli Powder
- 0.25 Teaspoon Turmeric Powder
- 0.25 Teaspoon Garam Masala
- 1 Pinch Asafoetida (hing)
- 1 Pinch Baking Soda
- Salt to taste
- Water as required (to make a thick, flowing batter)
Main Procedure
Preparation of Chillies: Wash the green chillies thoroughly and pat them dry with a clean kitchen towel.
Make a single slit on each chilli lengthwise without cutting through completely.
Preparing the Batter: In a mixing bowl, combine gram flour, ajwain, turmeric powder, red chilli powder, garam masala, asafoetida, baking soda, and salt.
Gradually add water to form a thick, smooth, and flowing batter.
Whisk the batter for 1–2 minutes to incorporate air, which helps make the pakodas light and crisp.
Frying: Heat oil in a kadai (wok) over medium flame. Dip each slit chilli into the batter, coating it evenly.
Carefully slide the batter-coated chillies into the hot oil. Fry until golden and crisp, turning occasionally for even cooking.
Remove and place on paper towels to absorb excess oil.
To Serve: Sprinkle with a pinch of chaat masala before serving. Best enjoyed hot with green chutney or tamarind chutney.
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