Mirch pakora is a popular street food of India. It is made up of various types of potatoes and vegetables fried with spices, such as cumin, turmeric, coriander seeds, and fenugreek.  It is believed that the word mirch pakora comes from the Hindi word “makkh” meaning “cumin”, a variety of “Carum copticum”, which is also called ” kalonji “, ” kalonji “, ” kalonji meetha “, ” kalonji methi ” and ” kalonji methi pakra “. This variety of ” carum copticum ” is grown in the Himalayan mountain range in India and Nepal, and

Mirch pakora are a popular street snack in Pakistan, made of pakoras or fritters of various types of appetizing vegetables like okra, cauliflower, and potato. There is no exact recipe for this dish, but most people agree that the basic ingredients of mirch pakora are onions and green chilies. However, the ingredients vary from person to person.

Mirch pakora is a spicy, savory snack that originated in Northern India and Pakistan. Made from lentils and chickpeas, the dish has two distinctive components: the crisp and spicy fried vegetables or deep fried vegetables, and the fried lentil and chickpea batter. The traditional recipe calls for a mixture of potatoes and onions, but I added a handful of chives to create a simple, yet unique, base.

In India, mirch pakora (chili pakora) is a popular nighttime street food. These chilli pakora shops may be found on the corners of the streets, but only after 5 p.m. Mirch pakora/chili pakora may be served with any chutney of your choice, and each vendor has its unique version. I didn’t use tiny chilies in this dish; instead, I used bajji chillies, which are thick and light green in color (you can see in the pictures). I’m not sure what they’re called; maybe Cubanella chilli, banana chilli, or Italian chilli. To make things easy, purchase mild or medium-hot chilies that are readily accessible in your area. In this recipe, I’ve included two batter options for you to select from. Both were tasty to me, and the only difference was the color.


Batter 1

    • 4 chiles (cut into halves)
    • 3/4 cup gram flour
    • 1/4 teaspoon of baking soda
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon turmeric powder (optional)
    • 1/4 teaspoon cumin powder
    • 3/4 cup or more of water
    • a pinch of salt (to taste)

Batter 2

    • 4 chiles (cut into halves)
    • 1 cup gram flour
    • 1/2 cup rice flour
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin powder (roasted)
    • 1/4 teaspoon or a sprinkle of baking soda
    • 1 1/4 cup or more of water
    • a pinch of red or orange (biryani color)
    • a pinch of salt (to taste)

In order to stuff

  • 1 teaspoon cumin
  • 1/4 teaspoon tamarind (twice concentrated)
  • a pinch of salt (to taste)


    • Combine one of the batter mixes in a medium mixing bowl (batter 1 or batter 2). To create a thick yet flowing batter, add enough water.

1st batter images

2 images batter

    • Cut the chilies lengthwise in half. If you wish to decrease the heat, remove some of the seeds.
    • In a mixing dish, combine the tamarind paste, salt, and cumin powder. Add a few drops of water and stir thoroughly. Apply (brush) a little amount of paste on the chilli and set it aside.
    • In a deep frying pan, heat the oil. Put a drop of the batter into the oil to see whether it’s hot enough. The batter should rapidly rise to the top. The batter should be neither too thick nor too thin, with a consistency that allows the chillies to be thoroughly covered.
    • Dip the chilies in the batter, ensuring sure they’re well covered, then carefully drop them into the hot oil. In between, turn the chilli pakoras. Fry until golden brown or thoroughly done. Carry on with the remaining chilli pakoras in the same manner.

Method of serving

  • Serve the chilies with your favorite chutney.


  • Chilies of any kind, including ordinary chillies, may be utilized.
  • The same batter may be used to create pakoras with any vegetable.
  • The chilli may be filled with either dry minced beef curry or potato stuffing (recipe coming soon).


Mirch pakora, or Bengali fried vellum, is a popular street food in Kolkata, India. These are basically small parcels of deep fried vellum, usually made with gram flour. They are stuffed with any combination of vegetables and spices, including fenugreek leaves and mustard powder.. Read more about mirchi bhaji madhurasrecipe and let us know what you think.