Cut Mirchi Recipe

Prepare chilies

Wash and dry the large green chilies. Make a lengthwise slit along one side of each chili and carefully remove the seeds and membrane to reduce heat, keeping the stem intact. Rinse inside if needed and pat dry.

Prepare filling

Heat 2 tablespoons oil in a pan over medium heat. Add cumin seeds and let them sizzle (about 15–20 seconds). Add chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and sauté 30 seconds more.

Add the boiled mashed potatoes and green peas to the pan. Mix thoroughly, breaking lumps. Add turmeric, red chili powder, garam masala, amchur (or lemon juice) and 1 teaspoon salt. Cook mixture for 2–3 minutes, stirring so spices combine. Taste and adjust salt or tanginess. Stir in chopped coriander, then remove from heat and let the filling cool to warm temperature.

Stuff each prepared chili with the potato-pea mixture, pressing gently to fill but not overstuff so they can be closed easily. If needed, use a small piece of toothpick to keep slit closed while coating (remove before serving).

In a bowl, whisk together all-purpose flour, cornstarch, baking powder, 1/2 tsp salt and black pepper. Gradually add cold water, whisking to a smooth, thick batter with a dropping consistency (similar to pancake batter). Adjust water slightly if needed. Let batter rest 5 minutes.

Place breadcrumbs in a shallow dish. Heat 2 cups oil in a heavy skillet or deep pan over medium heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises steadily.

Working one by one, dip each stuffed chili into the batter, allowing excess to drip off, then roll in breadcrumbs to coat evenly. For a crisper crust, press breadcrumbs gently to adhere. If you prefer double coating, dip again briefly in batter and re-coat with breadcrumbs.

Carefully slide coated chilies into hot oil (do not overcrowd). Fry, turning occasionally, until golden brown and crisp on all sides, 3–5 minutes depending on size. Maintain oil temperature by adjusting heat—too low will make them greasy, too high will brown exterior before heating through.

Using a slotted spoon, transfer fried Cut Mirchi to a paper-towel-lined plate to drain excess oil. Let cool 1–2 minutes so filling sets slightly.

Serve hot with lime wedges and green chutney or ketchup. Remove any toothpicks before eating. Cut Mirchi are best enjoyed fresh and crispy.