Keema Mirchi Pakora
Large green chilies, slit and filled with a savory spiced minced meat mixture, then dipped in a chickpea flour batter and fried to crispy perfection. A popular and hearty Indian snack.
For 4 servings
Prepare the Keema Stuffing
- Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Add the minced mutton. Cook for 5-7 minutes, breaking up the lumps with a spoon, until the meat is browned.
- Stir in the turmeric powder, 1/2 tsp red chili powder, coriander powder, garam masala, and 1/2 tsp salt. Mix well and cook for 8-10 minutes until the keema is fully cooked and the mixture is completely dry.
- Turn off the heat, stir in the chopped coriander leaves, and let the mixture cool down completely before stuffing.
Prepare and Stuff the Chilies
- Wash and pat dry the Bhavnagri chilies.
- Carefully make a lengthwise slit on one side of each chili, keeping the stem intact.
- Gently scrape out the seeds and membranes with a small spoon to reduce the heat. Be careful not to tear the chili.
- Once the keema filling is cool, carefully stuff it into each chili. Pack it firmly but do not overstuff.
Make the Pakora Batter
- In a medium bowl, combine the besan, rice flour, ajwain, hing, baking soda, the remaining 1/2 tsp red chili powder, and the remaining 1 tsp salt.
- Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon without being runny.
Fry the Keema Mirchi Pakoras
- Heat the oil for deep frying in a kadai or deep pan over medium heat until it reaches about 175°C (350°F).
- Carefully dip one stuffed chili into the batter, ensuring it's evenly coated on all sides.
- Gently slide the battered chili into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
- Fry for 5-7 minutes, turning occasionally, until the pakoras are golden brown and crispy.
- Remove the pakoras with a slotted spoon and place them on a wire rack to drain excess oil. This helps them stay crispy.
Serve
- Serve the Keema Mirchi Pakoras hot with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is completely dry and cool. Any moisture will make the pakoras soggy from the inside.
- 2The batter consistency is crucial. If it's too thin, it won't coat the chili properly. If it's too thick, the coating will be doughy.
- 3Fry on a consistent medium heat. If the oil is too hot, the batter will burn before the chili inside is cooked. If it's not hot enough, the pakoras will absorb too much oil.
- 4Using a wire rack to drain the pakoras instead of paper towels prevents the bottom from getting soggy.
- 5For a richer flavor, you can add a teaspoon of lemon juice to the keema filling after it's cooked.
Adapt it for your goals.
Vegetarian
Replace the minced mutton with 250g of crumbled paneer or a mixture of mashed potatoes and peas. Sauté the filling with the same spices.
MeatMeat
Use minced chicken or lamb instead of mutton. Adjust cooking time accordingly as chicken cooks faster.
HealthierHealthier
For a lower-fat version, spray the battered chilies with oil and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp. The texture will be different from the fried version.
Why this is on our healthy list.
Rich in Protein
The combination of minced mutton and besan (chickpea flour) provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Source of Capsaicin
Green chilies contain capsaicin, a compound known for its potential to boost metabolism and provide anti-inflammatory benefits.
Aids Digestion
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to aid digestion and prevent bloating.
Frequently asked questions
Keema Mirchi Pakora is a delicious indulgence. It is high in protein from the mutton and besan, but it is also high in fat and calories because it is deep-fried. It's best enjoyed in moderation as a special treat.