Pudina Mirchi Kabab Recipe

1. Prep potatoes and peas

Peel and mash the boiled potatoes until smooth (about 3 cups mashed). Pulse or mash the boiled green peas and mix them with the mashed potatoes in a large bowl.

2. Make pudina-coriander paste

In a small blender, combine the packed mint leaves, chopped coriander, green chilies (start with 1 and adjust), grated ginger and minced garlic with 1-2 tablespoons of water. Blitz to a coarse-smooth paste. Scrape into the bowl with potatoes and peas.

3. Combine spices and binding

Add grated paneer (if using), roasted chana dal or besan, dry roasted cumin powder, amchur, garam masala, red chili powder and salt to the bowl. Add lemon juice and cornstarch. Mix thoroughly with a spoon or by hand until the mixture is uniform and holds together when shaped into a ball. If too wet, add another teaspoon of roasted chana dal or 1 tbs breadcrumbs; if too dry, add 1 tsp water or 1/2 tbs lemon juice.

4. Taste and adjust

Taste a small amount (pan-fry a tiny piece to test if desired) and adjust salt, lemon or chili. Refrigerate the mixture for 15 minutes to firm up if it feels very soft.

5. Prepare chilies

Wash and dry the green chilies. Make a lengthwise slit on each chili without cutting through completely so they remain in one piece, or make a small pocket by removing the seeds/inner pith if you want less heat. Keep stems intact for handling. Lightly dust each chili inside and outside with a pinch of salt and 1/2 tsp of all-purpose flour; this helps fill and adheres filling.

6. Shape kababs

Divide the potato-mint mixture into 10 equal portions (about 2-3 tablespoons each). Flatten each portion on your palm into a thin oval or sausage shape. Carefully stuff each prepared chili with a portion of the mixture and gently press to cover the chili (leaving stem visible). Alternatively, wrap the mixture around the outside of the chili for a stuffed-on-the-outside style. Dust the stuffed chilies lightly with a teaspoon of flour, then coat by rolling in cornstarch and finally in breadcrumbs (optional) for a crisp exterior.

7. Heat oil

Heat 4-6 tablespoons oil in a wide nonstick or cast-iron skillet over medium heat. To test, drop a small breadcrumb — it should sizzle gently.

8. Shallow fry

Place 3-4 stuffed chilies in the hot oil without overcrowding. Fry on medium heat for about 3-4 minutes per side until golden and crisp, turning gently with tongs so the coating browns evenly and the filling heats through. Adjust heat as needed so the outside browns but does not burn before the inside is heated.

9. Finish and drain

Transfer cooked kababs to a paper towel-lined plate to drain excess oil. Repeat with remaining chilies, adding more oil if pan dries out.

10. Whisk the thick yogurt with chopped mint, lemon juice, salt and roasted cumin powder until smooth. Chill until serving.

11. Arrange pudina mirchi kababs on a platter with lemon wedges and the mint yogurt dip. Garnish with a few fresh mint leaves or a sprinkle of chaat masala if desired. Serve hot as an appetizer or snack.