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Jalapeño Poppers (mirchi Pakoda) Recipe

Name: PANEER Indian grills Jalapeño Poppers (Mirchi Pakoda) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 12 pieces jalapeño peppers; 1 cups cream cheese (softened); 0.5 cups cheddar cheese (shredded); 2 tbsp green onions (finely chopped); 1 tsp garlic (minced); 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups gram flour (besan); 2 tbsp rice flour (for extra crisp); 0.5 tsp ajwain (carom seeds) or cumin seeds (optional); 0.5 tsp red chili powder; 0.25 tsp turmeric powder; 0.125 tsp baking soda; 0.75 tsp salt; 0.5 cups water; 4 cups vegetable oil (for deep frying); 0.25 cups all-purpose flour (for dusting); 0.5 cups tamarind chutney; 0.5 cups ranch dressing; 1 tbsp fresh cilantro (chopped)

Inspired by PANEER Indian grill

Time45m

Serves4

Jalapeño peppers are spicy, crispy, green chili peppers. Try with tamarind chutney and side of ranch.

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Ingredients

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Chili Filling and Peppers

12 pieces jalapeño peppers

1 cups cream cheese (softened)

1/2 cups cheddar cheese (shredded)

2 tbsp green onions (finely chopped)

1 tsp Garlic (minced)

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Batter (Mirchi Pakoda Style)

1 cups gram flour (besan)

2 tbsp rice flour (for extra crisp)

1/2 tsp ajwain (carom seeds) or cumin seeds (optional)

1/2 tsp red chili powder

1/4 tsp turmeric powder

1/8 tsp baking soda

3/4 tsp Celtic sea salt

1/2 cups water

Coating and Frying

4 cups vegetable oil (for deep frying)

1/4 cups all-purpose flour (for dusting)

To Serve (optional)

1/2 cups tamarind chutney

1/2 cups ranch dressing

1 tbsp fresh cilantro (chopped)

Method

Chili Filling and Peppers

Prepare peppers

Wash jalapeños and pat dry. Wearing gloves if desired, slice each pepper lengthwise and remove seeds and membranes with a small spoon to reduce heat, leaving a shell for filling. For milder poppers remove most seeds; for hotter, leave some.

Make filling

In a bowl, combine softened cream cheese, shredded cheddar, chopped green onions, minced garlic, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until uniform and smooth. Taste and adjust seasoning.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, slightly mounding the top but keeping shape manageable for coating.

Batter (Mirchi Pakoda Style)

Make batter

In a medium bowl, whisk together gram flour, rice flour, ajwain (or cumin seeds), red chili powder, turmeric, baking soda, and 3/4 teaspoon salt. Gradually add about 1/2 cup water while whisking to form a thick, smooth batter that coats a spoon (adjust with up to 2 tablespoons more water if needed). Batter should be thick enough to cling but pour slowly off the spoon.

Dust peppers

Lightly dust each stuffed jalapeño with 1/4 cup all-purpose flour, shaking off excess. The flour helps the batter adhere.

Batter the peppers

Working in batches, dip each floured stuffed pepper into the batter, ensuring an even coat. Allow excess batter to drip back into the bowl.

Coating and Frying

Heat oil

Pour about 3 to 4 cups of vegetable oil into a deep frying pan or kadai to a depth of 2–3 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly to the surface.

Fry poppers

Carefully slide battered jalapeños into the hot oil in a single layer without overcrowding. Fry in batches for 3–4 minutes, turning occasionally, until the batter is golden brown and crisp and the cheese inside is heated through. Adjust heat to maintain oil temperature — too hot will brown outside before cheese warms; too cool will make them greasy.

Drain

Use a slotted spoon to transfer poppers to a wire rack or paper towel-lined plate to drain excess oil for 2–3 minutes.

Finish and garnish

Sprinkle with a pinch of salt and chopped cilantro if desired. Serve warm.

To Serve (optional)

Arrange jalapeño poppers on a serving platter. Serve with tamarind chutney and ranch dressing on the side for dipping.