Cut mirchi pakodi / Stuffed cut mirchi bajji – Hyderabadi
Cut mirchi bajji is a crispy variation of mirchi bajji in which partially cooked green chilli fritters are cut into small pieces and deep-fried again until they turn crisp cut mirchi.
You can serve these delictable cut mirchi pakodi as starters in parties or a tea time snack.
I have stuffed these cut mirchi pakodi with sweet and tangy tamarind coconut chutney, thus making them irresistable.
Making cut mirchi involves three steps: Making the stuffing, frying green chilli fritters and then cut them and deep fry again.
Though the procedure looks complicated, trust me it’s simple and uses only the ingredients commonly found in any Indian kitchen. Give it a try, this cut green chilli pakodi will surely satisfy your taste buds.
Click here for the recipe of stuffing for green chilli fritters or tamarind coconut chutney for green chilli fritters.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
For Stuffing / Tamarind coconut chutney
- 4 tablespoon grated coconut
- 50 grams dried tamarind
- 3 teaspoon Ground nut
- 5 cloves Garlic cloves (peeled)
- 3/4 teaspoon Zeera/ cumin seeds
- 3/4 teaspoon coriander seeds
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 75 ml water (or 1/4 cup) for soaking the tamarind
For green chilli fritters
- 10 medium green chilli peppers/ mote mirch (de-seeded)
- 4 tablespoon tamarind coconut chutney (for stuffing the green chillies)
- 5 tablespoon Gram flour
- 1 tablespoon Rice Flour
- 3/4 teaspoon Ginger-Garlic Paste
- 1/4 teaspoon Salt (as per taste)
- 1/4 teaspoon ajwain/carom seeds
- 60 ml water
- 3 pinch Baking Soda / Sodium Bicarbonate
- 300 ml oil (for frying)
Cut and fry the fritters again
- 30 ml water (for thinning out the batter)
Ingredients
For Stuffing / Tamarind coconut chutney
For green chilli fritters
Cut and fry the fritters again
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Instructions
Making stuffing / tamarind coconut chutney
- Firstly, wash and soak the tamarind in water for 20 minutes. After 20 minutes remove the seeds and any shell residues from the tamarind. Take the pulp along with the water used for soaking the tamarind.
- In a blender jar add all the ingredients, that are, tamarind pulp with water, garlic cloves, groundnut, coconut, cumin seeds, salt, coriander seeds and sugar.
- Grind it into a smooth paste. That's it. The tamarind coconut chutney for stuffing green chillies is ready.
Make the green chilli fritters
- Wash and de-seed the green chillies by making longitudinal cuts. Soak them in salt water for 5-10 minutes. Then drain the water.
- Fill the green chillies one by one with tamarind coconut chutney by using your fingers. Fill only up to half the depth of the green chilli. Do not overfill it. Keep aside.
- Make the batter by adding gram flour, rice flour, ginger-garlic paste, coriander powder, ajwain,salt and water. Add water little by little and make a thick batter. Finally, add baking soda just before making the fritters.
- Now you need to fry the green chilli fritters. For this, dip the stuffed green chillies in the batter, such that they are coated with batter on all sides, and release them in hot oil.
- For the first time, fry on medium flame, only until fritters turns whitish-yellow in colour on all sides. This may take around 2-3 minutes. Take it on a paper towel and keep aside.
Cut and fry the fritters again
- Now cut the fritters into 1.5'' inch pieces using a knife. keep aside.
- Add 30 ml of water into the remaining batter and make a thin slurry.
- Dip the pieces of green chilli fritters into the batter and release them into oil one by one.
- Deep fry on high flame until golden and crisp. Take out on a paper towel.
- That's it. Cut mirchi bajji is ready. Serve hot.
