Dahi Ke Angare | Monsoon Special Mirchi Pakoras

Enjoy the hot and fiery Dahi Ke Angare on a rainy day with a hot cup of tea or coffee!

Makes 10-12 Pakoras

Ingredients

• 10-12 large green chillies

For Coating:

• 1 cup besan or gram flour

• 1 tsp ajjwain or carom seeds

• 1.5 tsp salt or to taste

• 1 tsp turmeric powder or haldi

• 1 tsp coriander powder or dhania

• 1/2 tsp red chilli powder

• 2/3 cup water

For Filling:

• 1 cup hung curd

• 1/2 cup paneer, shredded

• 1/2 cup processed cheese, shredded

• 1 tsp salt or to taste

• 1/2 tsp black pepper powder

• 1/2 tsp garam masala

• 1 tsp jeera or cumin powder

• 1 tsp coriander powder or dhania

• 1 tsp kasuri methi

• 1 tbsp green onions, chopped

• 1 tbsp ginger-garlic paste

• 2-3 green chillies, chopped

• 1 tbsp coriander leaves, chopped

Instructions

1. In a bowl, whisk together besan with all the spices and water till there are no lumps and the batter has medium consistency. Keep it aside.

2. In another bowl, add hung curd, shredded cheese and paneer and mix them well.

3. Add ginger-garlic paste, coriander leaves, green chillies, green onions, all the spices and salt.

4. The filling is ready.

5. Now take a large green chilli and make a slit in the centre.

6. Using spoon, take out all the seeds.

7. Then fill it completely with the curd mixture.

8. Coat it nicely with the besan batter and deep fry in hot oil on medium flame.

9. Crispy and fiery Dahi Ke Angare are ready! Enjoy these on a rainy day with mint chutney and hot cup of tea.

Nutrition Facts

Per Serving: 167 calories; 13.0 g fat; 5.4 g carbohydrates; 4.5 g protein; 1.2 g fibre.