Mirchi Bhaji Recipe

Wash jalapeños/banana peppers and pat dry. Make a lengthwise slit in each pepper without cutting all the way through (leave stem intact) to create a pocket. If you prefer less heat, remove seeds and membranes using a small spoon; otherwise leave some seeds for spiciness.

If using filling: mix crumbled paneer or cream cheese with chopped cilantro and 1/4 tsp salt in a small bowl. Stuff about 1 tsp of the filling into each pepper pocket and press closed lightly.

In a medium bowl whisk together the wet batter: 1 cup yogurt, 1/4 cup water and 1 tbs lemon juice until smooth and slightly runny. Adjust water to reach a consistency that will coat but not run off immediately (similar to pancake batter).

In a separate large bowl combine dry batter ingredients: 1 cup besan, 1/4 cup rice flour, 1 tbs cornstarch, 1/4 tsp baking soda, 1 tsp salt, 1/4 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp amchur (or chaat masala), and 1/4 tsp garam masala. Whisk to fully incorporate and break up any lumps.

Gradually add the wet yogurt mixture into the dry mixture, whisking until you have a smooth, lump-free batter. The batter should be thick enough to cling to the pepper but still pourable; if too thick add up to 1–2 tbs water, if too thin sprinkle a little extra besan or rice flour.

Place 1/2 cup all-purpose flour in a shallow dish for dusting and, if using breadcrumbs, place 1/2 cup breadcrumbs in another shallow dish. These are optional but help the batter adhere and create extra crunch.

Lightly dust each stuffed or whole pepper with all-purpose flour, shaking off excess. This dry layer helps the batter stick.

Dip each floured pepper into the batter, turning to coat evenly. Allow excess batter to drip off for 5–10 seconds.

For extra crunch (optional): immediately roll the battered pepper in breadcrumbs to coat and press gently so crumbs adhere.

Pour about 1 cup neutral oil into a deep skillet or frying pan so it reaches about 1/2–3/4 inch up the sides. Heat oil over medium-high heat until it reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise slowly without browning instantly.

Fry the peppers in batches (do not overcrowd) for 2.5–4 minutes per side, turning carefully with tongs, until golden brown and crisp. Adjust heat as needed so they brown evenly without burning.

Use a slotted spoon to transfer cooked peppers to a plate lined with paper towels to drain. Keep finished batches warm in a low oven (about 200°F / 95°C) while you finish frying remaining peppers.

Sprinkle a light pinch of salt over the hot mirchi bhaji and arrange on a serving platter.

Serve immediately with lemon wedges and chutney for dipping.