These Stuffed Date Chilli Pakoras are a delicious festive snack made with mild green chillies filled with a spiced date, nut and coconut mixture, then coated in a crisp besan batter and deep fried until golden. Sweet, spicy and tangy in every bite.
These Bhajiya or Pakoda makes a magnificent tea time snack or one of the farsan for Gujarati thali. Stuffing can be made in advance and you can stuff chillies in advance too, just fry once guest arrives.
📖 Recipe
Chilli Pakora
These Stuffed Date Chilli Pakoras are a delicious festive snack made with mild green chillies filled with a spiced date, nut and coconut mixture, then coated in a crisp besan batter and deep fried until golden. Sweet, spicy and tangy in every bite.
Ingredients
Pakoda
- 6 very mild long green chillies
- oil for deep frying
Batter
- 12 tablespoons besan gram flour
- 3 tablespoons rice flour
- ¼ teaspoon baking soda
- ¼ teaspoon asafoetida
- 1 teaspoon red chilli powder
- Pinch turmeric powder
- ½ teaspoon carom seeds ajwain
- 1 tablespoon ground cumin and coriander
- salt to taste to taste
- water as needed
For the Filling
- 10 medjool dates pitted
- 4 tablespoons cashew nuts finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 1 tablespoon red chilli powder
- 1 teaspoon amchoor powder or lemon juice
- 1 teaspoon crushed cumin, coriander and fennel seeds combined
- salt to taste
Instructions
Prepare chillies
- Wash and dry the green chillies thoroughly. Slit each chilli lengthwise on one side, keeping the ends intact. Set aside.
Stuffing
- Warm the dates in a microwave for about 1 minute until soft, then mash them well.
- Add cashews, sesame seeds, desiccated coconut, salt, red chilli powder, amchoor and crushed spices. Mix well to form a thick filling.
- Stuff each chilli with about 1 tablespoon of the prepared filling.
Batter
- In a bowl, mix besan, rice flour, salt, red chilli powder, turmeric, ajwain, asafoetida and ground cumin-coriander.
- Add water gradually and whisk to form a smooth, thick batter with no lumps.
- Just before frying, add bicarbonate of soda to the batter and mix well. Optionally add 1–2 teaspoons of hot oil to the batter and mix.
Frying
- Heat oil in a deep pan or kadai.
- Dip each stuffed chilli into the batter, coating evenly, and carefully slide into hot oil.
- Fry in batches of 3 to 4 until golden brown and crisp on medium heat.
- Remove using a slotted spoon and drain on kitchen paper.
- Serve hot.
Notes
Serve in a thali as a farsan or at tea-time with green chutney and ginger chai.
Nutrition
Calories: 255kcal | Carbohydrates: 49g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 236mg | Potassium: 514mg | Fiber: 7g | Sugar: 30g | Vitamin A: 573IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Indfused says
This is my kind of recipe Jagruti- spicy with a touch of sweet. I am going to make this for sure! Thanks for sharing!
Ashima says
Delicious recipe. Thank you for sharing! I feel it is a perfect balance of sweet and spicy with the Rajasthani spicy chilli marrying the sweet Gujarati filling!
I just wish it was easier to leave this comment 🙂
Unknown says
This looks absolutely divine....and such gorgeous clicks !!