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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Stuffed Jalapeño Mirch Pakorda Recipe

Stuffed Jalapeño Mirch Pakorda Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Stuffed Jalapeño Mirch Pakorda Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups russet or Yukon gold potatoes; 10 count green jalapeño peppers (medium-large); 1 count yellow onion, finely chopped; 2 tbs fresh cilantro, chopped; 1 tsp garlic, minced; 1 tsp fresh ginger, minced; 0.5 tsp green chili (optional), finely chopped; 0.5 tsp ground cumin; 0.5 tsp garam masala; 0.5 tsp amchur (dry mango powder) or lemon juice; 1 tsp salt; 0.25 tsp black pepper, freshly ground; 1 tbs vegetable oil (for sautéing and brushing); 1.5 cups gram flour (besan); 2 tbs rice flour (for extra crispiness); 0.125 tsp baking soda; 0.5 tsp ajwain (carom seeds) or cumin seeds, lightly crushed; 0.5 tsp red chili powder; 0.25 tsp turmeric powder; 1 tsp salt; 0.25 tsp garlic powder (optional); 0.75 cups cold water; 4 cups neutral high-heat oil for deep frying (vegetable, canola, or peanut); 0.5 tsp chaat masala (for sprinkling); 4 count fresh lemon wedges; 0.5 cups tamarind chutney or mint-cilantro chutney

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h

Serves4

A fried Indian snack made with jalapeño peppers stuffed with a spiced potato mixture, coated in seasoned gram flour batter, and deep-fried until crisp.

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Ingredients

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Stuffing

2 cups russet or Yukon gold potatoes

10 count green jalapeño peppers (medium-large)

1 count yellow onion, finely chopped

2 tbs Fresh cilantro, chopped

1 tsp Garlic, minced

1 tsp fresh ginger, minced

1/2 tsp green chili (optional), finely chopped

1/2 tsp Ground cumin

1/2 tsp Garam masala

1/2 tsp amchur (dry mango powder) or lemon juice

1 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1 tbs vegetable oil (for sautéing and brushing)

Batter & Coating

1 1/2 cups gram flour (besan)

2 tbs rice flour (for extra crispiness)

1/8 tsp baking soda

1/2 tsp ajwain (carom seeds) or cumin seeds, lightly crushed

1/2 tsp red chili powder

1/4 tsp turmeric powder

1 tsp Celtic sea salt

1/4 tsp garlic powder (optional)

3/4 cups cold water

Frying & Serving

4 cups neutral high-heat oil for deep frying (vegetable, canola, or peanut)

1/2 tsp chaat masala (for sprinkling)

4 count fresh lemon wedges

1/2 cups tamarind chutney or mint-cilantro chutney

Method

Stuffing

Cook potatoes

Place whole, unpeeled potatoes in a pot of salted water, bring to a boil and simmer until tender (about 15–20 minutes). Drain, cool slightly, peel and mash until smooth. Measure about 2 cups mashed.

Prepare jalapeños

Wash and dry the jalapeños. Wearing gloves if desired, slice a lengthwise slit in each pepper and carefully remove seeds and membranes with a small spoon or paring knife to reduce heat and create space for stuffing. Keep stems intact for presentation if preferred.

Sauté aromatics

Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onion and sauté until translucent (3–4 minutes). Add minced garlic, ginger, and optional green chili; sauté 30–45 seconds until fragrant.

Make filling

Add mashed potatoes to the skillet with the aromatics. Stir in ground cumin, garam masala, amchur (or lemon juice), salt and black pepper. Cook 2–3 minutes to combine flavors and remove excess moisture. Taste and adjust seasoning. Fold in chopped cilantro. Remove from heat and let the mixture cool until easy to handle (10 minutes).

Stuff peppers

Using a small spoon, fill each prepared jalapeño with the cooled potato mixture, pressing gently to pack but not overstuff (leave a small air gap to avoid bursting during frying). Set stuffed peppers on a tray while you prepare the batter.

Batter & Coating

Make batter

In a mixing bowl, whisk together gram flour, rice flour, baking soda, crushed ajwain (or cumin), red chili powder, turmeric, salt and optional garlic powder until even. Gradually add cold water while whisking to form a thick, smooth batter that coats the back of a spoon—about 2/3 to 3/4 cups water may be needed; use the 3/4 cup as a guide and adjust. The batter should be thick enough to cling to peppers but fluid enough to dip.

Consistency check

If batter is too thin, add a tablespoon of gram flour; if too thick, add a splash of water. Let batter rest 5 minutes; this helps hydration and yields a crisper crust.

Coat peppers

Lightly dust each stuffed pepper with a teaspoon of gram flour (optional) to help batter adhere. One by one, dip each stuffed jalapeño into the batter, turning to coat completely and letting excess drip back into the bowl.

Frying & Serving

Heat oil

Pour oil into a deep, heavy-bottomed pan to a depth of about 2–2.5 inches (enough to deep-fry). Heat over medium-high until oil reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and rise slowly without burning immediately.

Fry pakoras

Working in batches to avoid overcrowding, carefully lower battered peppers into hot oil using tongs. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch depending on size. Monitor oil temperature and reduce heat slightly if browning too quickly. Remove with a slotted spoon and drain on a wire rack or paper towels.

Finish & season

While still hot, lightly sprinkle fried pakoras with chaat masala and a pinch more salt if desired. Let rest 1–2 minutes to crisp further.

Serve

Serve stuffed jalapeño mirch pakoras immediately with lemon wedges and tamarind or mint-cilantro chutney for dipping. They are best eaten hot and crisp.