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Sindhi Cuisines - Taste of community- Recipe Number - 24
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Mirchi pakora
Ingredients:

For base

  • 1 small cup gramflour
  • Salt to taste
  • Red chilli powder as per taste
  • A pinch of baking soda
  • Water

Other ingredients

  • Amchoor powder
  • lemon
  • OIl for frying
  • 6-7 thick green chillies

For mirchi pakoras,ask the vendor for a thick variety of green chillies which are less hot than longai types

Method:

  • Wash the chillies and slit them
  • stuff them with mix of salt and amchoor powder,or salt and lemon juice and leave aside for atleast one hour(longer marination will make chilly less hot and more tangy)
  • Make the basic flour batter ,by mixing gramflour,salt,red chilly powder,soda and water.It’s consistency should be thick enough to coat chillies. Coat each chilly properly with flour batter and carefully deepfry them in hot oil on medium flame till golden brown
  • Relish them with chutney or ketchup or use them to make mirchi chaat
  • Suggestions/Comments/Views Submitted
    ajay khatwani      [ 2011-09-11 ]
    like ur site could u plese mail me some chiken recpies thanx
    Vinita Daryani      [ 2011-07-24 ]
    Hi Can you send in those recipes through e-mails as in RS-feed.
    Poonam      [ 2011-05-11 ]
    I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
    rajkumar mansharamani      [ 2011-02-06 ]
    Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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    Sindhi Cuisines - Taste of community- Recipe Number - 24
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