Cut Mirchi Recipe

wash and prep

Wash the long green chilies and pat dry completely. Using a small knife, make a lengthwise slit in each chili and remove the seeds and membranes gently (leave the stem intact if desired). This reduces heat and creates space for the batter.

If you prefer whole fried chilies, skip removing seeds; proceed with whole chilies. For milder result remove more membranes.

dry mix

In a mixing bowl combine 1 cup all-purpose flour, 1/4 cup rice flour, 2 tbs cornstarch, 1 tsp red chili powder, 1/4 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp cumin powder, 1 tsp salt, 1/4 tsp freshly ground black pepper and 1/2 tsp baking powder. Whisk thoroughly so spices are evenly distributed.

add water

Gradually add about 1/2 cup cold water while whisking to form a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon — about the consistency of heavy pancake batter. If batter is too thick, add water 1 tsp at a time; if too thin, add a little extra flour (1 tbsp at a time).

Let the batter rest 5–10 minutes. Resting helps hydrate the rice flour and cornstarch for a crisper crust.

heat oil

Pour about 350–500 ml vegetable oil into a deep frying pan or kadai so the oil depth is at least 1–1.5 inches. Heat the oil over medium-high heat to 180°C (350–360°F) or until a small drop of batter sizzles and rises slowly.

coat chilies

Pat the chilies dry again. Working in batches of 3–4, hold each chili by the stem and dip it into the batter, ensuring it is evenly coated. Allow excess batter to drip back into the bowl. For a thicker crust, dip a second time after the first coat sets for 15–20 seconds.

fry

Carefully place the coated chilies into the hot oil without overcrowding. Fry 3–5 minutes, turning occasionally, until the batter is golden brown and crisp with small bubbles on the surface. Cook a slightly longer time (5–6 minutes) for thicker batter. Keep oil temperature steady; if browning too fast, reduce heat.

drain

Using a slotted spoon, transfer fried chilies to a plate lined with paper towels to drain excess oil. Lightly sprinkle with chaat masala (optional) and chopped cilantro while still hot so seasoning adheres.

Arrange the Cut Mirchi on a serving platter with lemon wedges and optional yogurt or raita on the side for dipping. Serve immediately while hot and crispy.

Leftovers can be kept at room temperature for a few hours but will lose crispness; reheat in a 180°C oven for 6–8 minutes to refresh.