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Stuffed Mirchi Recipe

Name: Vindu Indian Restaurants Stuffed Mirchi Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 pieces large green mirchi (chilies), thick-walled (e.g., jalapeño or long green chilies); 2 pieces potatoes, medium, peeled and boiled; 1 pieces onion, finely chopped; 2 pieces garlic cloves, minced; 1 tsp ginger, grated; 1 cup green peas (fresh or frozen); 1 tbs roasted peanuts, coarsely ground; 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 1 tsp garam masala; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp salt; 1 cup besan (gram/chickpea flour); 2 tbs rice flour; 0.5 tsp ajwain (carom seeds) or cumin powder; 0.125 tsp baking soda (optional, for lightness); 0.75 cup water; 0.25 tsp salt; 0.5 cup vegetable oil (for shallow frying); 0.5 tsp chat masala (optional, for sprinkling); 1 pieces fresh lemon wedges (to serve); 1 tbs additional cilantro, chopped (garnish)

Inspired by Vindu Indian Restaurant

Time40m

Serves4

Make Stuffed Mirchi Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chilies & stuffing

8 pieces large green mirchi (chilies), thick-walled (e.g., jalapeño or long green chilies)

2 pieces potatoes, medium, peeled and boiled

1 pieces Onion, finely chopped

2 pieces Garlic cloves, minced

1 tsp Ginger, grated

1 cup green peas (fresh or frozen)

1 tbs roasted peanuts, coarsely ground

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1 tsp Garam masala

1/2 tsp turmeric powder

1/2 tsp red chili powder

1 tsp Celtic sea salt

Batter & coating (for shallow fry)

1 cup besan (gram/chickpea flour)

2 tbs rice flour

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

1/8 tsp baking soda (optional, for lightness)

3/4 cup water

1/4 tsp Celtic sea salt

Cooking & finishing

1/2 cup vegetable oil (for shallow frying)

1/2 tsp chat masala (optional, for sprinkling)

1 pieces fresh lemon wedges (to serve)

1 tbs additional cilantro, chopped (garnish)

Method

Chilies & stuffing

Prepare chilies

Wash and pat dry the mirchi. Make a lengthwise slit along one side of each chili without cutting through to the other side; remove seeds if you prefer milder heat. Keep stems intact if desired.

Prepare potato stuffing

Mash the boiled potatoes in a bowl until smooth with a few small lumps for texture. Add finely chopped onion, minced garlic, grated ginger, green peas (if frozen, thaw and pat dry; if fresh, blanch for 2 minutes and drain), coarsely ground roasted peanuts, chopped cilantro, lime juice, garam masala, turmeric powder, red chili powder, and 1 tsp salt. Mix thoroughly until well combined. Taste and adjust salt or spices.

Stuff the chilies

Using a spoon or your fingers, gently stuff each prepared chili with the potato mixture. Do not overfill; press mixture lightly so chilies close. Set stuffed chilies aside on a plate.

Batter & coating (for shallow fry)

Make the batter

In a mixing bowl, combine besan, rice flour, ajwain (or cumin powder), baking soda (if using), and 1/4 tsp salt. Gradually whisk in about 3/4 cup water to make a smooth, medium-thick batter that coats the back of a spoon. Adjust water slightly if batter is too thick or too thin.

Coat the stuffed chilies

Heat 1/2 cup oil in a wide skillet over medium heat (about 175–190°C / 350–375°F). Dip each stuffed chili into the batter, turning to coat evenly and letting excess drip off. For a crisper exterior, you can dredge the battered chili lightly in a small amount of extra besan before frying (optional).

Cooking & finishing

Shallow-fry the chilies

Carefully place coated chilies in the hot oil, spacing them so they do not touch. Fry on medium heat, turning occasionally, until golden brown and crisp on all sides, about 3–5 minutes per side depending on chili size. If oil splatters due to moisture, reduce heat slightly. Maintain oil temperature so batter cooks through without burning.

Drain and season

Use a slotted spoon to transfer fried chilies to a paper towel–lined plate to drain excess oil. While still hot, sprinkle with chat masala (if using) and additional chopped cilantro. Serve immediately with lemon wedges.