Stuffed Pepper Pakora | Aloo Stuffed Pepper Pakoda ~ Step by Step Recipe

It's been raining and drizzling the past week. The climate demands that you cook up hot spicy snacks that gets you cozy and enjoy the rains. I have always loved Madras climate, it mostly rains during the night and early dawn. Making it so pleasant to wake up and get yourself hit with the most chilling and cool breeze, with the drizzle and droplets falling on you. We make sure we enjoy our morning coffee in this essence. Then comes the evening, where you get ready for another shower. That's when you are prodded to cook something warm you up.

Pakodas, Bajjis or Vadas have always been the thing to resort, when you get hit by the need to cook. Well there was also a period in life, when I resorted to warm, or piping hot soups. I must say those were days in the past. I haven't really thought much about being stingy in that aspect off late. coming back to the topic of frying those bajjis, I am always reminded of Amma making onion bajjis or pakodas. Next thing that comes to mind, is the many times that hubby dear has remarked why I never make those bajjis when it rains. Maybe I just end up enjoying the rains and remembering all those years ago.

Well it's also time to create new memories and this is what I end up making.

Other Pakoras with Peppers

Masala Mirchi Bajji
Masala Cut Mirchi 

Mirapakaya Bajji ~ Chilli Bajji
Mirapakaya Bajji ~ Chilli Bajji - Video
Cut Mirchi

Potato Stuffed Pepper Pakoras
Potato Stuffed Pepper Pakoras
Step by Step Picture Recipe






Stuffed Pepper Pakodas


Ingredients

Peppers - 4

For the Stuffing:

Potatoes - 2 medium
Onions - 1 medium
Green chilies - 2 long
Ginger - 1"
Coriander leaves - 2 tbs
Oil - 2 tbs
Amchur / Dry Mango powder - 1/2 tsp*
Salt to taste
Chili powder - 1/2 tsp
Garma masala powder - 1/4 tsp
Turmeric powder  a pinch

For the batter

Besan / Gram flour -1 cup
Cornflour 1/4 cup
Rice flour - 2 tsp
Water - 3/4 cup
Oil - 2 tbsp
Salt to taste
Chili powder - 1/2 tsp

How to make the stuffed pepper parokas

Wash and slit the peppers in the middle, making sure the stem is intact, remove the seeds if you can't handle too much spice.

For the stuffing

Microwave the aloo for 8 mins, peel and mash well. Chop onions, green chilies, ginger and coriander leaves.

Heat oil in a non stick pan, add onions, green chilies and ginger. Fry till light gold. Add mashed potatoes, salt, chili powder, garam masala powder. turmeric powder, and mango powder. Mix well. Add coriander leaves and allow to cool.

For the Batter:

In a bow; mix all the ingredients listed for the batter into a smooth mix. Adjust spice and salt

For the pakoras: 

Heat the oil for deep frying

Fill up with the aloo masala inside the pakodas and keep aside.

Dip the stuffed peppers into the batter and gently drop in hot oil.

Deep fry two at a time, till golden brown.  Drain on a kitchen towel


Serve hot with mint or coriander chutney.

Aloo Stuffed Pepper Pakoras
Notes

You can add lemon juice instead of amchur. And also soda if you prefer to the batter. I didn't add them.

Sending this to Pradnya who is hosting my Kid's Delight, themed on Warm foods to beat the rain!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 18

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