66th Republic day of India is kicking excitement in India and USA, with the President of USA Mr. Obama visiting India for the majestic celebrations of Republic Day. The grandeur, glory, sights and sounds of the parade march is yet to be seen by me, but am hopeful that will happen one day for sure!! Caught up in the excitement, I found a perfect opportunity to make something that symbolizes India in terms of food and color-Stuffed Mirchi Peppers!! Indian cuisine is known for its spicy and colorful cuisine. Chilli peppers originated in the Americas so just the right shape to symbolize the warming of Indian – American relations.
Stuffed Mirchi Peppers can easily fool some into thinking that they are real raw chilies!! I owe my mother gratitude for introducing me to this wonderful recipe as a young kid, which I made it more colorful by using more colors in sync with India’s Flag having Orange, Blue and Green. Yellow Stuffed Mirchi Peppers representing the orange in the Indian Flag.
The stuffing is made of rice flakes and peas with loads of green chilies, grated fresh coconut and coriander. It is quick to make, and one of the few recipes, that uses a totally different stuffing from the usual peas, potatoes,cheese or lentil based stuffing. This stuffing is definitely arising from a Jain household that traditionally does not consume any root vegetables. I made this a year back for one such family visiting from India, and it was heartwarming to see their genuine appreciation for this recipe.
Stuffed Mirchi Peppers will surely catch the attention of all, for its effort, color, texture and taste of lemon and coconut flavoured spicy rice flakes stuffed inside mirchi peppers!!
Happy Republic Day to all my Indian Readers!!
Recipe makes 9-12 Stuffed Mirchi Peppers
Cooking time : 30 min
Prep time: 45 min
Ingredients[shopeat_button]
For the stuffing
- 1 cup poha rice flakes
- 1 1/2 tbsp lemon juice
- 3 tsp finely chopped hot chillies ( about 8-9 green kashmiri chillies)
- 2 1/2 tbsp sugar
- 1/2 cup green peas
- 2 tbsp chopped coriander
- 3 tbsp fresh grated coconut(optional)
- 1/4 tsp black pepper powder
- salt to taste
- food color ( blue/yellow/green)
- 4 tbsp spinach puree as an alternative for all green colored mirchi peppers
For the cover
- 1 cup maida or all purpose flour
- 2 tbsp oil ( heated for 30 sec in microwave)
- Salt to taste
- Water to bind about 3/4 cup
- Food color ( blue/green/yellow) (optional)
- Alternatively puree of spinach 3-4 tbsp to give it a green color(optional) Reduce the water level needed to bind the dough, if using puree.
- Can be made without puree or color too.
- Oil for deep frying
For Garnish/Accompaniment
- Chat Masala ( MDH brand)
- Tomato Ketchup/Chutney
Method
- Microwave frozen peas in a bowl of water for a minute and half.
- Drain the excess water from the peas.
- Wash the rice flakes very gently in water, three times, and drain all the water.
- Let it rest for 20 min.
- To the rice flakes, add peas, sugar, green chillies, black pepper, lemon, coriander, fresh coconut and salt as needed.
- Mix everything gently, so that the rice flakes do not break.
Binding of the dough
- In a broad pan, mix the flour, oil, salt and about 4 tbsp water
- Make three equal parts of the flour.
- If using food color, put 5-6 drops of blue, yellow and green food colors, on each part of the flour. Using about 1/2 tbsp of water for each pile,
- Knead the color and flour into a smooth dough.Keep kneading until the color cover the entire flour. If needed, add extra color as needed. Do this for all the parts of the flour.
- If using puree of spinach, add that instead of the color. And add about 2 tbsp water and knead into a soft dough.
- If not using color or puree, knead into a dough using about 2 tbsp of water
- Cover the dough with wet towel or paper towel so that it does not dry out.
Rolling/Frying the Mirchi Peppers
- Take about a quarter size dough and roll it into a 6-7 inch wide circle.
- Drop a tbsp of rice flakes onto the centre of the rolled circle.
- Close the edges of the circle into a V shape flaps, leaving the top open.
- Pinch the edges where the flaps meet all the way to the open part of the circle.
- Gather all the edges of the open part of the circle, by pinching in the centre, creating a stem like.
- Push the stem downwards to create a bit of indent and make sure all edges are sealed well on the top and the sides.
- Use up all the dough to make the stuffed mirchi pepper.
- Heat oil for deep frying on a high flame.
- When hot, reduce the flame to slow and deep fry the peppers till crisp on all sides.
- Remove and drain excess oil.
- Sprinkle the stuffed mirchi peppers with chat masala and serve plain or with ketchup/chutney.
Tips
If making this for non-indian guest, I would reduce the green chillies to one tsp.
If you do not fry on slow flame, you will get bubbles on frying.
If the dough has dried, or if you feel your peppers may open up, seal the edges with a paste( from all purpose flour/maida and water)
While kneading doughs of different color, I would advise wearing gloves, as one color bleeds into another.
Instinct Factor
Be innovative on your garnish and stuffing!! Such as cheese and jalapeno on the inside, or a jalapeno green chutney are some of the things that come to my mind.
Create new shapes as more short and round habanero chillies and invite your guests to be gutsy.
Taste the mixture before stuffing, to ensure it has enough of spicy, sweet, sour and salty taste. Everything should taste on the excess, which will get diluted with the pepper cover.
Feel Factor
Colorful, hot, spicy, sizzling stuffed mirchi peppers are sure to catch everyone’s attention and taste buds for sure!! What an interesting way to fool your guests and you may just end up having a spice contest at a party with this lovely appetizer that has a unique stuffing, colorful look, and a highly innovative appetizer that your guests will keep talking about for a long time. It tastes crunchy, with the sweetness of coconut and spice of the green chillies, is fun to hold and bite, is attractive and a totally new way of having rice flakes and peas.
