Add Bharwan Mirch Kebab, Achari Nimbu Raita 16 Each Recipe

Prepare the green chilies

Wash and pat dry the 16 green chilies. Make a lengthwise slit along one side of each chili and gently remove the seeds and membrane with a small knife, keeping the stem intact. Rinse again and pat dry. If you prefer less heat, remove all seeds; for milder flavor you can briefly blanch chilies in boiling water for 30 seconds then plunge in cold water to loosen skin and slightly reduce heat (optional).

Make the stuffing

Heat a nonstick pan over medium heat and add 1 tsp oil (small amount). Add the chopped onion and sauté until translucent (about 4–5 minutes). Add the finely chopped green chilies and ginger paste; sauté for 1 minute. Add the mashed potatoes and crumbled paneer to the pan and mix well to warm through. Stir in roasted cumin powder, Kashmiri red chili powder, amchur powder, garam masala, and 1 tsp salt. Cook for 2–3 minutes, stirring, to marry flavors. Taste and adjust seasoning. Remove from heat and fold in 1/2 cup chopped fresh coriander. Let the mixture cool until it can be handled (10–15 minutes).

Stuff the chilies

Using a teaspoon, gently fill each slit chili with the potato–paneer stuffing. Do not overfill; press gently so the stuffing is compact and the chili holds its shape. If a chili tears, patch with a little extra stuffing and press closed. Set stuffed chilies on a tray while you prepare the batter.

Prepare the batter and coating

In a mixing bowl combine 1 cup gram flour (besan), 1/2 cup rice flour, 0.25 tsp turmeric, 0.5 tsp red chili powder, and 1 tsp salt. Gradually whisk in about 150–200 ml water to make a smooth, medium-thick batter (like pancake batter) — you may need up to 200 ml. The batter should coat the back of a spoon but not be runny. If batter is too thick add a little more water. Keep a small plate of extra rice flour/besan mix (about 2–3 tbsp) for dusting the stuffed chilies if batter is slightly wet.

Heat oil and coat chilies

Heat 400–500 ml oil in a wide, shallow frying pan to medium-high (about 170–180°C / 340–355°F). To test, drop a small bit of batter — it should sizzle and rise slowly. Lightly dust each stuffed chili with the reserved dry flour mix (this helps batter stick). Dip each stuffed chili into the batter, allowing excess to drip back into the bowl, and gently place into the hot oil. Do not overcrowd the pan; fry in batches of 4–6 chilies.

Fry until crisp and golden

Shallow-fry each batch 3–4 minutes per side, turning gently with tongs so the batter browns evenly and the chili heats through. Adjust heat as needed — you want a crisp golden exterior without burning. When evenly golden and crisp, transfer kebabs to a paper towel-lined tray to drain. Repeat with remaining chilies, adding a little more oil to the pan if necessary. Total frying time per batch ~6–8 minutes.

Finish and serve

Arrange Bharwan Mirch Kebabs on a platter. Sprinkle with chaat masala (optional) and chopped fresh coriander. Serve hot with Achari Nimbu Raita and lemon wedges on the side. Each stuffed chili counts as one kebab — recipe yields 16 kebabs.

Prepare the yogurt base

Whisk 3 cups plain yogurt until smooth and slightly airy. Add 1.25 tsp salt, 0.5 tsp sugar, 1 tsp roasted cumin powder, and 1.5 tsp achari masala. Stir to combine.

Add pickled lemon and fresh aromatics

Fold in the finely chopped pickled lemon (100 g), 1 finely chopped green chili, and 0.25 cup chopped fresh coriander into the spiced yogurt. Taste and adjust salt, sugar, or lemon (add up to 1 tbsp fresh lemon juice if you want brighter acidity).

Temper for achari flavor

Heat 1 tbsp mustard oil in a small pan until smoking point then reduce heat (this mellows raw sharpness). Add 1 tsp mustard seeds and 8 curry leaves; when mustard seeds crackle (5–10 seconds), immediately remove from heat and pour the tempering over the raita. Stir gently to distribute the tempered seeds and curry leaves.

Chill and serve

Cover and chill the Achari Nimbu Raita for at least 15 minutes to marry flavors (or serve immediately if short on time). Spoon into a serving bowl and garnish with a pinch of roasted cumin or extra chopped coriander. This quantity yields about 16 small raita servings (one heaped tablespoon per kebab as a dip) or 8 larger servings if used as a side bowl — with the kebabs plan for 16 small individual portions.