Cut Mirchi Bhajji
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
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
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.