Скачать или смотреть Jalapeño Cheese Poppers Recipe | घर पर बनाएं टेस्टी और क्रिस्पी चीज़ पॉपर्स | Chef Ajay Chopra

Jalapeño Cheese Poppers Recipe | घर पर बनाएं टेस्टी और क्रिस्पी चीज़ पॉपर्स | Chef Ajay Chopra

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Learn how to make crispy and cheesy Jalapeño Cheese Poppers at home! This perfect party snack is stuffed with creamy cheese, spicy jalapeños, and deep-fried to golden perfection. Whether you're hosting a get-together or just craving something indulgent, these cheese poppers are quick, easy, and irresistibly delicious. Follow this step-by-step recipe and enjoy a cheesy treat just like your favorite restaurant

Portion servings: 7-8 pax
Preparation time: 05 mins
Cooking time: 50 mins

Ingredients:

For blanching:
Water 1 liter
Vinegar ¼ cup
Salt 1 tsp
Sugar 1 tsp
Bhavnagri chillies 8-10 pcs

For stuffing:
Processed cheese diced 1 cup
Oregano ½ tsp
Chilli flakes ½ tsp
Salt ¼ tsp
Red bell pepper chopped ¼ cup
Yellow bell pepper chopped ¼ cup
Capsicum chopped ¼ cup
Mayonnaise 1 tbsp

For refined flour slurry:
Refined flour ½ cup
Salt ¼ tsp
Water as required

For coating:
Bread crumbs 2 cups

Oil for frying

For tandoori dip:
Mayonnaise 2 tbsp
Tomato ketchup 2 tbsp
Chaat masala 1 tsp
Chilli flakes ½ tsp
Kasoori methi powder ¼ tsp
Black salt ¼ tsp

Method:

Step 1: Blanching the Chillies
Start by selecting fresh Bhavnagri chillies that are medium-sized and firm.
Do not cut or trim them yet. In a deep saucepan, bring water to a boil and add vinegar, a little salt, and sugar.
Once the mixture is boiling, add the whole chillies and blanch them for a few minutes.
This step helps in softening the chillies slightly, reduces their sharpness, and makes them easier to handle.
After blanching, immediately transfer them into cold water to stop the cooking process.
Once cooled, drain the chillies and pat them dry using a clean kitchen towel or paper towels.

Step 2: Preparing the Chillies
Using a sharp knife, cut off the top and bottom ends of each blanched chilli.
Then, slice each chilli in half to form open-ended tubes.
Carefully scoop out any remaining seeds inside using a small spoon or knife tip, making sure the inside is hollow and ready for filling.

Step 3: Preparing the Cheese Stuffing
In a mixing bowl, combine diced processed cheese with finely chopped red, yellow, and green capsicum.
Add some oregano, chilli flakes, a pinch of salt, and a spoonful of mayonnaise.
Mix everything together until the stuffing is creamy but firm, ensuring the ingredients are evenly distributed.

Step 4: Stuffing the Chillies
Take each prepared chilli half and fill it with the cheese stuffing.
Press the mixture gently so that it stays in place and forms a smooth top surface.
Make sure the stuffing is flush with the edges and does not overflow.

Step 5: Preparing the Slurry and Coating
In a bowl, make a smooth slurry by mixing refined flour with a little salt and enough water to form a medium-thick consistency.
Place bread crumbs in a separate flat plate.
Dip each stuffed chilli into the slurry, coating it completely, and then roll it in the bread crumbs until evenly covered.
For extra crunch, repeat the process for a double coating: dip again in slurry and coat once more with bread crumbs.

Step 6: Frying the Poppers
Refrigerate the coated chillies for some time so the coating sets properly.
Heat oil in a deep pan and fry the poppers in small batches over medium heat until they turn golden brown and crisp.
Once done, remove and drain them on paper towels to absorb excess oil.

Step 7: Making the Dip
In a bowl, combine mayonnaise and tomato ketchup.
Add chaat masala, chilli flakes, kasoori methi powder, and a pinch of black salt.
Mix until smooth.

Serve the crispy poppers hot with this spicy and tangy tandoori dip.

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