Molagai
These crisp, golden fritters encase whole green chillies stuffed with tangy dry mango powder in a fragrant, savoury batter.
Batter spices
2 gWhisked into the batter in step 1Chilli filling spice
10 gStuffed into the slit chillies in step 2Everything else
Method
- Combine 150 g flour, the batter spices, and salt to taste in a bowl, then stir in enough water to produce a thick batter.
- Cut a lengthwise slit along one side of each 60 g green chilli, then season the interior by packing in the chilli filling spice along with a little salt.
- Heat vegetable oil for deep-frying in a deep, heavy pan or kadhai to 180°C/350°F, checking that a small cube of bread browns within 30 seconds.
- Coat the chillies thoroughly in the batter and lower them carefully into the hot oil in batches. Fry for 2–3 minutes until evenly golden brown, then lift out using a slotted spoon and drain on paper towels.
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Chickpea flourUse the same weight. Gram flour is chickpea flour, so this is an exact swap with the same nutty flavour and binding.
Plain flourUse about 75–80% of the weight, e.g. 80 g for 100 g gram flour, and add a pinch of turmeric for colour. Less nutty and less crisp; good only for thickening or simple batters.
Rice flourUse the same weight for crispness, but it does not bind like gram flour; mix with a little plain flour if making pakora batter.
Carom seedUse the same weight; this is the same spice.
Cumin seedUse 75% of the weight, toasted; different, less medicinal flavour.
Fennel seedUse 50% of the weight, crushed; sweeter and milder.
Chilli powderUse 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.
Dried red chilliUse 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.
Lemon juiceUse 15 g (1 tbsp) for every 5 g of amchoor. Stir in at the very end off the heat; adds liquid and fresh citrus aroma rather than dry fruity tang.
Tamarind extractUse 75% of the weight, dissolved in a splash of warm water. Simmer briefly; darkens the gravy and provides a deeper, caramelised sourness.
Peanut oilUse 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.
GheeUse 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.
Mustard oilUse 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.
Similar dishes
- Same: Like this dish, Mirchi Vada features green chillies seasoned with amchoor, dipped in batter, and deep-fried in vegetable oil.
- Different: Mirchi Vada adds a filling of mashed potato, ground cumin, and coriander leaf, while omitting the ajwain seeds found in this dish.
- Same: Rotuai also relies on fresh green chillies and salt as its primary seasoning elements.
- Different: Rotuai features boiled bamboo shoots mashed with raw chilli paste instead of whole green chillies stuffed with amchoor and ajwain seeds and deep-fried in vegetable oil.
- Same: Sticky Sweet Chilli Dipping Sauce shares vegetable oil and salt with this dish, and both include a chilli element.
- Different: It lacks gram flour, whole green chillies, amchoor and ajwain, and it is a sugar syrup reduced into a sauce rather than a batter fried around stuffed chillies.
- Same: Milgai Bhajiya is also made by deep-frying stuffed whole green chillies in vegetable oil.
- Different: Milgai Bhajiya uses tamarind extract instead of amchoor for its stuffing and incorporates chickpea flour, dried red chilli, and asafoetida while omitting ajwain seeds.