Posh Bada & Mirchi Ke Tipori
Pakodas prepared using a base made using split green gram dal, husked green gram dal. Serve them with spicy green chillies stuffed with varied spices. These Pakodas are perfect for a rainy day.
Posh Bada Mirchi ke Tipori Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 3

Cooking Time

-10 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

INGREDIENTS

  • For Posh Bada:{200 gm spilt green gram
  • 200 gm husked green gram
  • 1 inch ginger
  • 1 green chilli
  • water
  • ¼ tsp cumin seeds
  • 8 black papper corns
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 10 fenugreek leaves
  • salt
  • ¼ tsp red chilli powder
  • ¼ tsp asafoetida
  • 5 - 6 green chillies
  • For Mirchi Ke Tipori:{oil for frying
  • ½ tsp black mustard seeds
  • 6 black papper corns
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ¼ tsp asafoetida
  • salt
  • ½ tsp red chilli powder
  • 1 tbsp dried mango powder}
  • FOR N
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HOW TO PREPARE POSH BADA & MIRCHI KE TIPORI

  1. 1

    Procedure to make Posh Bada Mirchi ke Tipori: In a pan add oil and let it heat.
  2. 2

    In a mixer jar, add split green grams, husked green grams, chopped ginger, chopped green chilli, water and grind the mixture.
  3. 3

    In a bowl add the paste.
  4. 4

    In the grindstone add cumin, black peppercorns, coriander seeds and crush it.
  5. 5

    Add the masala in the paste add fennel seeds, fenugreek leaves, salt, red chilli powder, asafoetida and mix it well.
  6. 6

    Make small balls of the paste and fry it in the heated oil until it turns crispy and brown.
  7. 7

    Add the Posh bada in a plate.
  8. 8

    Chop green chillies.
  9. 9

    In a heated pan add oil, mustard seeds, fennel seeds, black peppercorns, cumin seeds, asafoetida, salt, red chilli powder, dried mango powder and stir it.
  10. 10

    Switch off the gas and add the chopped green chilli and toss it.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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