Cut Mirchi Recipe

Cook potatoes

Place the diced potatoes in a small pot, cover with water, add a pinch of salt, bring to a boil and simmer 8–10 minutes until tender. Drain and mash coarsely; set aside to cool slightly.

Temper and season

Heat 1 tbs vegetable oil in a skillet over medium heat. Add mustard seeds; once they pop, add cumin seeds and sauté 10–15 seconds. Add turmeric and red chili powder, stir briefly, then add the mashed potatoes. Cook 2–3 minutes, breaking up any lumps. Stir in amchur (or lemon juice), salt, and chopped cilantro. Taste and adjust seasoning. Remove from heat and let filling cool completely.

Wash and dry the large green chilies. Make a lengthwise slit in each chili without cutting all the way through, creating a pocket for the filling. Carefully remove seeds if you want less heat (wear gloves if desired). If you prefer unstuffed CUT Mirchi, leave them whole with a slit to allow batter inside.

If stuffing: spoon about 1–2 tbs of the cooled potato filling into each chili pocket, being careful not to overstuff. Gently press the slit closed—use a toothpick to secure if necessary (remove after frying).

In a mixing bowl combine 1 cup all-purpose flour, 2 tbs cornstarch, 2 tbs rice flour, 1 tsp baking powder, 1.5 tsp salt, 0.5 tsp ground black pepper, 1 tsp garlic powder, and 1 tsp paprika. Whisk to blend the dry ingredients evenly.

Gradually add about 1 cup cold sparkling water to the dry mix while whisking to form a smooth, slightly thick batter—thicker than pancake batter but thin enough to coat the back of a spoon. If using panko for extra crunch, place 1 cup panko in a shallow bowl for dredging.

Set aside a small plate with extra flour (2 tbs) for dusting the stuffed chilies—this helps the batter adhere.

Heat vegetable oil in a deep, heavy-bottomed saucepan or deep-fryer to 180°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise quickly.

Lightly dust each stuffed chili with the reserved flour, then dip into the batter, turning to coat completely. If using panko, immediately press the battered chili into panko to adhere a crust. Let excess batter drip back into the bowl.

Carefully lower 2–3 chilies into the hot oil (do not overcrowd). Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes. For thicker chilies or larger stuffing this may take 4–5 minutes. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining chilies.

If using toothpicks, remove them once the chilies are cool enough to handle. Keep the fried chilies warm in a low oven (90–100°C / 200°F) while you finish frying the rest.

While frying or after, make the chutney: combine 1/2 cup yogurt, 1/4 cup mint leaves, 1/4 cup cilantro, 1/2 seeded green chili (optional), 1/2 tsp salt, 1 tsp lemon juice, and 1/4 tsp sugar in a blender or food processor. Blend until smooth. Taste and adjust salt, lemon, or sugar. Chill until serving.

Arrange the hot CUT Mirchi on a platter and serve immediately with the chilled mint-coriander yogurt dip and lemon wedges. Provide napkins—the snack is best eaten hot and crisp.