Mirchi Tempura | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Rajasthani style mirchi vada but stuffed with cheese, coated n a tempura batter and fried to perfection.

MIRCHI TEMPURA - (Serves - 2)

Ingredients

8 large mirchi
2 teaspoons oil + for deep-frying
1 tablespoon cumin seeds- ginger-garlic- green chillies-coriander leaves coarse paste
¼ teaspoon turmeric powder
2 medium potatoes, boiled, peeled and grated
Salt to taste
8x2½ inch mozzarella cheese sticks
1½ cups refined flour (maida)
2 tablespoons cornflour
1 tablespoon rice flour
A pinch of baking soda
Mint chutney as required
Date–tamarind chutney as required
Small onion rings for garnishing
Cherry tomato slices for garnishing
Buttermilk for serving

Method

1. To prepare stuffing, heat 2 teaspoons oil in a non-stick pan. Add cumin seeds- ginger-garlic-green chillies-coriander leaves coarse paste and turmeric powder and sauté for 1 minute.
2. Add potatoes, mix and cook for 1-2 minutes. Add salt, mix and cook for 1 minute. Switch off heat and cool.
3. Heat sufficient oil in a kadai.
4. Lightly rub the mirchis, slit them with one side intact and deseed.
5. Stuff each prepared mirchis with some potato mixture filling half, place one mozzarella stick in the center and again stuff completely with some potato mixture.
6. To prepare tempura batter, mix together refined flour, cornflour, rice flour, salt and baking soda in another bowl. Add sufficient chilled water and whisk well to make a semi-thick and smooth batter.
7. Dip each stuffed mirchi in tempura batter and deep-fry in hot oil till light golden brown and crisp. Drain on absorbent paper.
8. Spread some mint chutney on a serving platter and place the fried mirchis. Put droplets of date-tamarind chutney.
9. Garnish with small onion rings and cherry tomato slices and serve hot with buttermilk.

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