Cut Mirchi Recipe

Chop and mix

Finely chop the onion, tomato, green chilies and coriander. In a bowl combine chopped onion, tomato, green chilies, coriander, crushed roasted peanuts and tamarind-date chutney.

Add spices: sprinkle red chili powder, cumin powder, chaat masala and salt into the mixture. Taste and adjust seasoning; the stuffing should be tangy, slightly spicy and slightly crunchy from peanuts. Set aside.

Wash and dry the green chilies. Make a lengthwise slit in each chili from near the stem toward the tip, leaving the stem intact so the pepper holds together. Remove seeds only if you want milder heat; otherwise leave some seeds for spice.

Make the besan batter: In a mixing bowl combine besan, rice flour, ajwain, baking powder, turmeric and salt. Gradually whisk in about 1/2 cup water to form a thick, smooth batter that coats the back of a spoon. If batter seems too thin, add 1 tsp more besan; if too thick, add a tsp or two of water.

Stuff each slit chili with about 1 to 1.5 teaspoons of the prepared stuffing, pressing gently so it stays inside but does not burst the pepper. Repeat for all peppers.

Heat a heavy skillet or frying pan over medium heat and add enough vegetable oil for shallow frying (about 1/2 to 3/4 cup). To check readiness, drop a small pinch of batter into the oil; it should sizzle and rise slowly.

Working in batches, dip each stuffed chili into the besan batter, turning to coat evenly. Allow excess batter to drip back into the bowl so coating is even but not dripping.

Carefully place coated chilies in the hot oil, seam side down, and shallow-fry for about 2–3 minutes per side, turning gently so all sides become golden brown and crisp. Adjust heat if they brown too quickly. Fry in batches to avoid overcrowding.

Once golden and crisp, transfer fried chilies to a paper towel–lined plate to drain excess oil. Repeat until all chilies are fried.

Arrange cut mirchi on a serving plate. If desired, cut each pepper into 2–3 pieces (diagonally) for easier eating and to show the stuffing. Sprinkle chaat masala or a little extra crushed peanuts and sev/papdi over the top.

Serve hot with lemon wedges and extra tamarind-date chutney or green chutney on the side.