It is a common view in India where vendors are selling delicious spicy snacks at the streets. One snack that is famous among them is ‘Chilli Bhajis’ (Deep fried chilli peppers with gram flour coating). They hang the raw chilli peppers like garland on their food trucks. For expat like us, it a beautiful thing to watch, for the reason that we will have a glance of it only when we visit our place once in a year or so.
Mainly in North India, I have seen stuffed chilli peppers with channa dal and I had tried it earlier which really tasted deliciously good. And there are some who make stuffed chilli pepper pickle with all the aromatic spices. I did check out some Pin Interest post and I could not take my eyes out of it. One day, I am going to try it for sure.
As always, through my favorite activity of watching videos on Youtube, I came across a recipe by an Indian Chef Ranveer Brar, Stuffed Chilli Pepper with cheese and mashed potato. Since I had some home made fresh paneer at home, I decided to go for it with some mozzarella cheese.
Wait for a moment here!! and just imagine how the flavours are going to be. If you feel and taste it at this point, you have a good knowledge of ingredients and I am sure you are going to make a beautiful dish. That is how you learn to put ingredients together.
I used Anaheim pepper, a variety of mexican chilli pepper which is mild to medium hot flavour with a sweet taste, almost like banana pepper which is normally used in India for chilli Bhajis.
For this recipe, I decided to roast the chilli peppers on the stove top. Just switch on the stove, keep the chilli pepper on the burner and keep turning it with a thong until you see char grilled black coloration on all sides. Keep this in a bowl , cover with a cling wrap and rest for 10 minutes. What this roasting does is, first we can easily remove the skin from it. As a result, the batter will stick to the chilli pepper nicely than an unroasted pepper. Second reason, it gets an unimaginably smokey char grilled flavour which takes the dish to another level.
Once the above step is done, everything is quick. Just slit the chilli, remove the seeds and veins, stuff it with the filling, apply some batter and deep fry.
Two things you have to care of:
- Normally, we make chilli bhaji by dipping the whole chilli pepper into the batter and fry until the batter is cooked through and golden brown. But,in this recipe, since we are using mozzarella cheese in the stuffing, it is going to ooze out if you cook it longer. To avoid that, instead of dipping in to the batter, gently apply some batter on the surface of the chilli pepper with your hands and then straight in to the bread crumbs. Basically you need that much less batter and only to coat the bread crumbs so that the cooking process is quick.
- Heat enough oil in a deep bottom pan. Once you put the chilli pepper (slit side up) in the oil, it should immerse in it. And with a spoon or laddle, gently pour the hot oil from the side of the pan on to the top the chilli pepper. Since we do not have so much of batter on the chilli, it will hardly take few seconds to cook if the oil is hot enough.
And viola!! Serve it hot with mint coriander chutney and sprinkle with some finely chopped onion tomato if you like. You must be thinking what is that red thing on my plate – it s a masala penut which i had at home, just for a crunch. Enjoy your Stuffed Chicken with Paneer and Mozzarella Cheese.
Ingredients Instructions Notes Please do not dip the chilli in to the batter like we always do. If you do so, the cooking time is going to long and the cheese will melt out. So just apply some on to the surface , so that the breadcrumbs stick to it.
Please do not dip the chilli in to the batter like we always do. If you do so, the cooking time is going to long and the cheese will melt out. So just apply some on to the surface , so that the breadcrumbs stick to it.
I do appreciate all your feedback and it is going to give me a lot more of motivation. So lets stay connected folks !!