Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in
the water gradually and beat to a smooth and thick paste. The consistency should be like
thick pancake batter. Leave aside to rest for 30 minutes.
Meanwhile prepare the stuffing. Mix together the chopped onions, chilli powder, salt,
pomegranate seeds, chat masala and tamarind juice. Wash and pat dry the chillies. Make an
incision on one side of the chilli lengthwise and remove the seeds. Stuff each chilli with
a good amount of stuffing and keep aside.
Heat oil in a deep kadai to smoking point, then reduce the heat to medium. Dip each chilli
into the batter and coat it thoroughly with the batter. Then using your fingers lift it
out of the batter and at once drop them into hot oil. Fry 2-3 chillies at a time, not
more. Fry for a few minutes, then carefully turn them over. Fry the mirch pakoras for 5-8
minutes to a crisp golden colour, drain thoroughly with a perforated slice. Then place
them on absorbent kitchen paper. Sprinkle with chat masala. Serve with pudina
chutney/sweet tamarind chutney.
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