Bharwan Mirch, Chilli Aam Papad Chutney

This dish is a take on the different kinds of mirchi ka pakodas (chilli fritters) made in various parts of India — the Jodhpuri mirchi vada, green chilli bhajiya in Bombay, or mira pakaya bajji in Hyderabad, to name just a few. Mirch, or chillies, are not native to India. Mirch was brought to India in 1498 by the Portuguese explorer Vasco da Gama and, barely 30 years later, it permeated our cooking. Today, the world identifies Indian cuisine as ‘chilli hot’. Indian food, though, is not about chillies but spices used in an unending variety of ways.

Ingredients

For chutney

• 1 tbsp black aam papad, finely chopped

• 2 tbsp Thai sweet chilli sauce

For filling

• 4 tbsp goat cheese

• 1 tsp red capsicum, finely diced

• 1 tsp yellow capsicum, finely diced

• 1/2 tsp mint leaves, chopped

• 1/2 tsp roasted cumin powder

• white pepper powder to taste

For Bharwan Mirch

• 2 green chillies

• 3 tbsp besan

• 1/2 tsp ajwain

• 1/2 tsp red chilli powder

• 1/2 tsp turmeric powder

• salt to taste

• 250 g panko breadcrumbs

• oil for frying

To serve

• 1 cucumber, seedless

Method

For chutney

Mix the finely chopped sour, black aam papad with Thai sweet chilli sauce.

For filling

Mash goat cheese with red and yellow capsicum, mint, roasted cumin powder and white pepper powder.

For Bharwan Mirch

To make this dish, use the larger green chillies. Cut the chillies, along with the stem, lengthwise, into two pieces. Remove seeds. Blanch the cut chillies in water to remove pungency. Pat dry and keep aside.

Stuff the green chillies with the goat cheese filling. Refrigerate so that the mixture hardens a little (but do not refrigerate for more than 30 minutes).

In a bowl, place besan, ajwain, red chilli powder, turmeric powder and salt. Mix with water to make a smooth batter.

Take the stuffed green chillies out of the refrigerator. Dip them in the prepared batter. Roll in panko breadcrumbs. Dust off excess breadcrumbs. Deep-fry in hot oil till golden brown.

To serve

Slice the seedless cucumber. Arrange on a plate. Serve hot, crisp panko-crusted Bharwan Mirch with chilli aam papad chutney on the side.