Shital's-Kitchen: Stuffed Cut Mirchi

Thursday, May 15, 2014

Stuffed Cut Mirchi

Few years back, we had been to a South Indian restaurant with our friends. They introduced us to a very popular Andhra snack (specialty from Andhra Pradesh,  a southern state in India) called 'Cut Mirchi'. In simple terms it is just a spicy jalapeno dipped in chickpea flour batter and deep fried.  In Mumbai, we would call it Mirchi Bhaji. But there was something special that made it different from Mirchi Bhaji. The outer covering was crisp and delicious. These fritters were cut into pieces, and served on the bed on onions with a lemon wedge to be able to squeeze it fresh on the fritters and enjoyed! Oh my!! that jalapeno was super spicy!! But, indeed a delicious appetizer!

So, while I was treasure hunting inside my refrigerator :) I found these Anaheim Peppers. And before they would turn more wrinkly, it was time to use them. Of course, I love them stuffed. But, in my mind I had Cut Mirchi recipe to make. No worries, time to fuse the two!

Start with de-seeding and de-veining the pepper.
Slit the pepper from the center.

I like to use my pepper corer.

It is so easy to clean and de-seed the pepper.
Keep the seeds in, if you like the spice.

For 3 large peppers, you might need around 2 medium or 3 small potatoes.

Boil, peel, and mash potatoes.

Add 1 tsp salt. 1/2 tsp chilli powder, 1 tsp. roughly ground coriander seeds, 1/2 tsp. fennel seeds/saunf. Squeeze fresh lemon juice. Mix well.

Stuff potato filling into cleaned peppers.

To prepare the batter:
Mix 1 cup chickpea flour/gram flour/besan with 3 tbsp. rice flour.
This is what makes it different from Mumbai Bhaji.

Add 1 tsp. salt, 1/2 tsp. turmeric powder, 1/2 tsp. chilli powder.

Add bit of water at a time, and whisk to form a lump-free batter.
You need a thick, but a pouring consistency batter here.

Dip each stuffed pepper into the batter to coat it well from all sides. Deep fry in hot oil occasionally flipping it, till it turns golden brown.

Let the fried pepper rest on a paper towel for a minute or two.

Cut into 1 inch pieces.
While typing this recipe, I am drooling again!! ;)

Serve on the bed on chopped or sliced onions.
Sprinkle tangy chaat masala and serve with few lemon wedges.

 Spicy, Delicious, Snack!

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