achari mirch pakora

Achari Mirch Pakora

A mouthwatering treat for Ramadan.

  • Prepare in: 10 mins

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  • Green Chili (big n thick) : 250 gm
  • Natioanl Vinegar : 1 cup
  • Oil : 2 tablespoons + for deep frying
  • Chicken Fine Julian : 100 gm
  • Cabbage shredded : 1 cup
  • National Achar Gosht Masala : 2 tablespoons
  • National Soy Sauce : 1 teaspoon
  • National Chili Sauce : 1 teaspoon
  • All purpose- flour : 1-2 tablespoon(s)
  • National Pakora Mix : 1 packet
  • National Tomato Ketchup


In a sauce pan bring about 1 litre water and 1 cup vinegar to boil

To this add green chili and cook for few minutes

Turn the heat off and let it sit for 5 minutes

Strain and wash with cold water

Make an insertion in the chilies and clean out the seeds. Pat dry and keep aside

In a frying pan heat oil and cook chicken until it changes it’s color

To this add cabbage and National Achar Masala. Cook for few more minutes

Turn the heat off and add National Soy Sauce, National Chili Sauce and stir well

Sprinkle little flour at a time and give it a gentle stir to absorb the moisture. Cool and keep aside.

Now stuff the chilies with chicken mixture and keep aside

Heat oil in a wok to medium

In a mixing bowl prepare pakora batter by combining National Pakora mix and water

Dip one chili at a time in the batter and coat it well

Fry in hot oil until golden in color

Serve hot with National Tomatoe Ketchup