Cut Mirchi (4 Pcs) Recipe
for those seeking a milder heat, our cut mirchi is the perfect choice. These mildly spiced and tangy green chili fritters are sliced lengthwise, delicately battered, and fried to a golden crisp. Paired with a zesty chutney, this appetizer strikes the ideal balance between flavor and heat.
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Ingredients
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Chilies & Prep
Batter
Coating & Frying
Zesty Chutney (serves as dipping)
Method
Chilies & Prep
Prepare chilies
Wash the chilies under cold running water. Pat dry. Slice each chili lengthwise from stem to tip to open it like a boat, keeping the stem intact if possible so the halves stay together. Remove most seeds and inner ribs with a spoon to reduce heat, leaving a small amount if you want mild warmth.
Optional blanching to mellow rawness: bring 2 cups water with 1 tsp salt to a simmer in a small saucepan. Drop the sliced chilies in for 30 seconds, then immediately transfer to an ice bath to stop cooking. Drain and pat completely dry with paper towels.
Batter
Mix dry ingredients
In a medium bowl, whisk together 1 cup besan, 2 tbsp rice flour, 1 tbsp cornstarch, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp ajwain (or cumin), 0.25 tsp baking soda, and 0.75 tsp salt until evenly combined.
Add aromatics and binders
Stir in 1 tsp garlic paste, 1 tsp ginger paste, and 1 tsp amchur (or lemon juice). Gradually whisk in about 1/2 cup water to make a smooth batter with a coating consistency — thicker than pancake batter but fluid enough to cling to the chilies. Adjust with a few teaspoons of water if needed. The batter should coat the back of a spoon.
Let the batter rest for 5–10 minutes. This helps the flours hydrate and the baking soda to activate slightly for a lighter crust.
Coating & Frying
Dust chilies
Lightly dust each sliced chili with 1 tbsp rice flour (this helps the batter adhere and creates a crisper crust). Shake off excess.
Batter and fry
Holding chilies by the stem (or with tongs), dip each piece into the batter, ensuring an even coat on both sides. Gently slide into hot oil, frying in batches of 4–6 pieces without crowding. Fry 2–3 minutes on the first side until golden, then flip carefully and fry another 1–2 minutes until crisp and evenly golden. Total frying time per piece should be ~3–5 minutes depending on thickness.
Use a slotted spoon to transfer fried chilies to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.
Zesty Chutney (dipping)
Serve with chutney
Arrange 4 cut mirchi pieces on a serving plate. Spoon 1/2 cup of chilled coriander-mint chutney or a thick yogurt-based raita into a small bowl alongside. Garnish with lemon wedges for squeezing over, if desired.
Optional finishing: sprinkle a pinch of chaat masala or crushed roasted cumin over the fritters for tang and aroma before serving.