Sneha's Recipe: Banana Peppers

These banana peppers are not spicy they just have a thick skin. They are fantastic to stuff, fry or make pakodas. Perfect as appetizers, cheesy and yum...

Ingredients
15 Banana Peppers or Hatch Chilies
For The Batter
4 Tablespoons All Purpose Flour
3 Tablespoons Corn flour
2 Tablespoons Rice flour
¼ Teaspoon Salt
½ Cup Chilled milk
1 Egg
For The Filling
½ Cup Cream Cheese
2 Teaspoons Vinegar
2 Tablespoons Mayonnaise
½ Teaspoon Red Chilly Flakes

For Coating
Bread crumbs as required

Method

Give slits on green chilies and remove the seeds.
To Make The Filling
Mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies.
To Make The Batter
Mix the all purpose, corn flour & rice flour well, add the salt and give it good mix, then add in the egg and mix well. Add chilled milk a little at a time and make a nice coating consistency batter.
Dip the stuffed chillies in batter and roll twice in bread crumbs. Place all the chillies in a single layer on a tray and place the tray in the refrigerator for at least30minutes to an hour. Then deep fry in oil till they turn light golden.

Serve and enjoy!!

Labels: Chillies, Banana Peppers, Cheese, Stuffed Peppers, Sunday Funday, Appetizer

Sunday Funday - Tailgating/Football Party Food

Cheesy Chili Poppers by Sneha's Recipe
Homemade Chunky Guacamole by Karen's Kitchen Stories
Loaded Potato Salad by A Day in the Life on the Farm
Vegetarian Taco Boats by Mayuri's Jikoni
Baked Homemade Pizza Rolls by Amy's Cooking Adventures
Breadstick Pigs in Blankets by Palatable Pastime
Queso Blanco by Culinary Cam
Cottage Cheese Green Goddess Dip by Our Good Life

This is a spicy Indian snack consisting of potato stuffing, banana peppers is used for making these vadas ( these peppers are not spicy). This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada.

These make excellent starters. On a rainy day or cold winter evening, these mirchi vadas are most loved and on great demand.

Ingredients

8 - 10 Large and Fat Green Chillies / Banana Peppers

3 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced

1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1/2 Teaspoon Turmeric Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt or to taste

For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A pinch of Turmeric Powder

For serving
Mint Chutney
Method
Batter for the coating-

In a bowl add besan, salt to taste ,turmeric and red chili powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should thick enough to form a nice coating on the chillies ( see above pic).

To make the Mirchi Vada -

In another bowl / plate take the mashed potatoes. Add the turmeric powder, green chilies, garlic, ginger, coriander, onions, salt to taste and lime juice, mix well. Keep aside.

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

Slit the green chillies in the center, remove the thread with seeds and wash them well and drain them.

Then stuff the potato mixture into the each chilly by pressing it nicely. Fill all and keep aside.

To fry
Once the oil is hot enough to fry the vadas, dip the stuffed chillies into the batter. Leave them very gently and carefully in the oil one by one.

Fry them turning the sides only after one side is cooked and golden. Repeat the process for the rest of the chillies.

Transfer them to a paper towel to remove excess oil.

Serve hot with Mint Chutney or Kethcup... enjoy.. they are so yummy.