Lehriya Mirch ( Master Chef TV Show, Udaipur episode )

My cooking tips

Mixed vegetable or Paneer filling also will give best result.

Make thin strips of outer covering. Or else it won't cook / fry inside.

Do not fry in very high heat. Reduce heat to medium and fry till golden color on both sides.

Approximate frying time - 10 - 12 minutes for each side.

Use deep and wide kadai / frying pan and fry 2 mirchis at a time.

Serve hot with mint / coriander chutney / tomato sauce.

Use a tweezer to deseed the mirch.

Recipe credit - Master Chef TV show recipes

Ingredients

Outer covering:

1 cup Maida ( all purpose flour )
For frying Fortune Refined Oil
1 tsp Ajwain
½ tsp Salt

For filling:

70 gm Amul Ghee ( or 1 tablespoon oil )
1 large Onion (minced)
½” piece Ginger
1 nos. Green chilli (finely chopped)
250 gms Lamb mince
4-5 pcs Cashew nuts
1/3 cup Green peas (boiled)
To taste Salt
To taste Black Pepper powder
4 nos. Jodhpuri mirch (slit and deseeded)
1 nos. Egg (beaten)

Method

Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough.

Fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season.

Add mince and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up clumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.

Stuff cooled kheema into deseeded Jodhpuri mirch.

Roll the dough and cut into long strips (3/4” wide) with a pizza cutter. Systematically wrap the chillies sealing as you go along with beaten egg.

Heat oil in a big kadhai and deep fry till crisp and golden brown ( reduce heat to medium and fry till golden and color should be even - 2 mirchis at a time , approximate frying time 10 - 12 minutes for each side), then drain on absorbent paper towels and serve with chutney.

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