Stuffed Lonkar Pakoda -SK Khazana

Stuffed Bhavnagri chillies stuffed with chana dal mixture and batter fried This is a Sanjeev Kapoor exclusive recipe.

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Stuffed Lonkar Pakoda -SK Khazana

Main Ingredients Green chillies (Bhavnagri), Split Bengal gram (chana dal)
Cuisine Bengali
Course Snacks and Starters
Prep Time 1-1.30 hour
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Stuffed Lonkar Pakoda -SK Khazana

  • 12-16 Green chillies (Bhavnagri)
  • 1 cup Split Bengal gram (chana dal) soaked for 1 hour and drained
  • 1 teaspoon Cumin seeds
  • 2 teaspoons Coriander seeds
  • 1/2 teaspoon Asafoetida
  • 1-2 Green chillies finely chopped
  • 1/2 inch Ginger finely chopped
  • 1 teaspoon Garlic chopped
  • 1/2 tablespoon Sugar
  • to taste Salt
  • 2 tablespoons Mustard oil
  • for deep-frying Oil
  • to serve Tomato ketchup
  • to serve Green chutney
  • Batter
  • 1 1/2 cups Gram flour (besan)
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Cumin powder

Method

  1. Slit the green chilli on one side without cutting through and discard the seeds.
  2. Put the Bengal gram in a blender jar, add cumin seeds, coriander seeds, asafoetida, green chillies, ginger, garlic, sugar, salt and a little water and blend into a coarse paste.
  3. Heat mustard oil in a non-stick pan till it begins to smoke. Add the ground gram paste, mix and sauté, stirring continuously, till the moisture evaporates and the mixture begins to leave the side of the pan and forms one mass.
  4. Transfer the mixture onto a plate and let it cool down to room temperature.
  5. Heat sufficient oil in a kadai.
  6. Take Fine Besan in a large bowl, add salt, red chilli powder, turmeric powder, cumin powder and sufficient water and whisk till you get a smooth batter of coating consistency.
  7. Stuff each chilli with some stuffing and keep them on a plate. Dip each chilli into the gram flour batter till well coated and slide them into the hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
  8. Arrange them on a serving plate and serve hot with tomato ketchup and green chutney.