Cut Mirchi Bhajji

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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Ingredients:

2 cups besan/chickpea flour
2 tbsp rice flour/beyyappindi
1 tsp red chilli powder
salt – taste
1/2 tsp eating soda
10 long green peppers
oil for deep frying
1/2 onion, chopped + cut lemon slices + cilantro, for garnish

Instructions:

Wash and pat dry peppers. Make a vertical slit to the peppers and remove the seeds and membranes.

Fill peppers with little stuffing**.

Heat sufficient oil in a wok for deep-frying on medium-low heat. While it gets heated up, lets prepare the besan coating.

In a bowl, mix besan, rice flour, chilli powder, salt and eating soda. Add water little by little (without any lumps). Note: To a consistency where it doesn’t drip easily and coats the peppers completely.

Once the oil is heated (Make sure the oil is NOT smoking hot.), dip each of the peppers into the besan paste. With one finger slide off the paste on one side of the mirchi, so that it cooks completely.

Deep fry the peppers to a golden brown color. Drain them on to paper towel so that excess oil is drained off. Cool to room temperature.

Cut each of fried peppers into 1 inch long pieces. Deep fry them again in medium hot oil until they turn crispy which will take only a minute. Drain them again on paper towels.

Serve with finely chopped onion, cilantro and lemon slices.

From cookingwithsiri.com