Suitable for:

Vegetarian, Low Carb 

Serves:

3 people

Protein density:

• 40.20%

Output:

• 7 pieces

Time:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes

Recipe Macros: Defatted Soya Bharva Mirch Curry

Ingredients: Defatted Soya Bharva Mirch Curry

Procedure 1: Making Filling

1. Mix defatted soya flour (40g), paneer, onions, ginger chili paste, salt, red chili powder, hing and amchur powder(mixture should be like a crumble).
2. Wash and slit the chilis and deseed them.
3. Fill the soya flour mixture in the chilis and keep aside.

Procedure 2: Making Marination and Pakoras

1. Mix defatted soya flour (10g), besan, salt and red chili powder and make a batter (ribbon consistency).
2. Dip the filled chilis in the batter and line in a pre-heated air fryer at 170 degree celsius for around 20 minutes.
3. Flip after every 4-5 minutes.
4. Remove and keep aside once done.

Procedure 3: Making Curry

1. Heat oil (2 ml) in a kadhai, add jeera and fry for 10 seconds. Add ginger chill paste (1/2 tsp) and cook for 10-15 seconds.
2. Now add onion tomato paste, haldi, salt and cook for 5-7 minutes.
3. Once the paste is cooked, add the strained curd and stir continuously until gravy starts boiling. cook for another 4-5 minutes.
4. Plate the prepared mirchis on the serving dish and pour gravy 10 minutes before serving.

Outcome:

Tangy, spicy, soft pakoras

Shelf Life:

Tastes best when eaten fresh. You can be stored for a day.

Storage Instructions:

Store in an air tight container in refrigerator for upto 1 day.

Additional Info:

• You can eat pakodas alone as an individual snack.
• You can use capsicum or any other bell peppers instead of picador chillis.
• You can use finely sieved soya chunks powder instead of defatted soya flour.