Cheesy Hot Chilly Poppers

Cheesy Hot Chili Poppers

Cheesy Hot Chilly Poppers

“Winter brings us these gorgeous, green, glistening and plump Bhaavnagri chilies that are flavourful yet not too sharp on the tongue. They are delicious when turned into chili poppers with a generous stuffing of Verka Cheese. The melting undertones of the cheese do wonders for the zingy chilies! If you want to enjoy these poppers even after the season is over, make a batch and freeze them on a tray before the frying stage, They can be fried and relished whenever you desire!”

 

Cheesy Hot Chili Poppers:

  • – 250 gm chilies, washed and dried (thick variety)
  • – 1 tub Verka Dahi
  • – 1 cup Verka Cheese, grated
  • – ½ tsp roasted jeera, crushed
  • – ½ tsp garlic paste (optional)
  • – ½ tsp chili flakes
  • – 1 cup Verka Milk
  • – 2-3 tbsp maida
  • – 1 cup breadcrumbs
  • – Oil for frying
  • – Chaat masala for sprinkling (optional)

 

Method:

  • – Tip out the Verka Dahi into a square piece of muslin, tie a knot and hang for a few hours till most of the liquid gets drained off.
  • – Slice off the stem and ‘tail’ from each chili, then cut the main portion into chunks. (1- 1½ inches).
  • – Make thick mixture with the grated Verka Cheese, the firm Verka Dahi, garlic paste, jeera, some salt and chili flakes (if using). Stuff the chili bits with the mixture.
  • – Make a thin batter by mixing milk, maida and salt. Keep the breadcrumbs spread out on a plate.
  • – Heat oil for frying. Dip each chili popper into the batter, then roll in the breadcrumbs till evenly coated.
  • – Lower 6-7 crumb coated chilies into the hot oil and fry for 5-6 minutes, turning them over once.
  • – Remove on to an absorbent sheet of paper towel to drain.
  • – Lightly sprinkle salt or chat masala, skewer with toothpicks and serve hot with sauce or a green chutney.

 

Note: If you like a milder chili flavour, remove the seeds from the chopped chilis prior to stuffing them. You can also add 3-4 tbs of finely chopped onions to the filling. Do not over crowd the vessel while frying the poppers. The oil will get cold very suddenly. The resulting poppers will soak up the oil and become soggy.