Peri Bites are green chilies stuffed with chicken & cheese; dipped in breadcrumbs and fried till golden. They make you ask for a glass of water but you still keep asking for more.
It’s the month of Ramazan and as much as we plan not to, we end up focusing on the food. Every year I think that this year I am going to keep it simple; not spend much time in the kitchen and eat healthy. But inevitably I end up gorging on pakora’s and samosa’s. It’s a difficult habit to break.
But this year, there were a couple of things I did differently. I did eat my fried snacks (how could I not) but I kept the quantity low and ate more of healthy items like Dahi Phulki, Chana Chaat and Fruit Chaat. For the fried items, we kept only 2-3 items at most. There’s no need to have a full starter platter of samosas, pakoras, rolls, box patties etc.
One thing that I always wanted to add to our menu this year was Peri Bites. I have always loved the creamy cheesy filling of Peri Bites but have always found them too much work to make. So much simpler to just order them from Sinful Bites – one of my trusted home based caterers for savory food.
But this year I decided to give them a try mostly because of the recipe I saw in the Made Easy website. Traditionally, the chicken for Peri Bites is marinated in a Peri Peri marinade and then grilled but the National Foods recipe used National Achaar Masala as a way to skip all the spices and cut down on the cooking time. The rest of the method was pretty much the same. Chicken & cheese stuffed inside green chilies coated with batter plus bread crumbs and then fried. Turned out pretty good and since I used gloves, there was minimal mirchein ki jalan.
- 250 grams green chilies
- 100 grams boneless chicken, cut into julienne or strips
- 2 tablespoon oil
- 1 tablespoon National Foods Achaar Masala
- ¼ teaspoon ginger paste
- ¼ teaspoon garlic paste
- 100 grams cheddar or mozzarella cheese, shredded
- 1 cup flour
- ½ - 1 cup water
- 1 egg
- 1 cup breadcrumbs
- If you are sensitive to green chilies, wear gloves or rub a bit of oil on your hands before handling green chilies.
- Slit open the green chilies and de-seed them. Make sure you pick larger size green chilies as they will be easy to stuff plus they will be comparatively milder in taste. Set aside.
- Heat oil.
- Add boneless chicken. Let it cook for about 30 seconds.
- Add National Achaar masala along with ginger garlic paste.
- Saute for about 4-5 minutes till chicken is cooked. Take off heat and let cool.
- Take a bowl and add the chicken. Cut or shred into small pieces if required. Add shredded cheese. Mix it together well.