Mirchi Vada – Fried Stuffed Chillies

Mirchi Vada

Mirchi Vada – Fried Stuffed Chillies

Mirchi Vada is a famous Rajastani snack. Thick chillies (Bhavnagari Chillies) that are less hot than normal chillies are used for this. Spicy potato filling is stuffed in chillies and they are deep fried after dipping them in gram flour batter. It’s a very tasty snack.

Ingredients

Thick (Bhavnagari) Chillies 8-10

Boiled Potatoes 6 medium size

Turmeric Powder ½ teaspoon

Red chilly powder ½ teaspoon

Coriander Powder ½ teaspoon

Cumin Powder ½ teaspoon

Dry Mango Powder ½ teaspoon

Chopped coriander 1 teaspoon

Oil 2 teaspoon + for deep frying

Salt to taste

For Cover

Gram flour 6 tablespoon

Rice flour 2 tablespoon

Turmeric Powder ¼ teaspoon

Chilly Powder ¼ teaspoon

Asafoetida 2 pinch

Carom seeds ¼ teaspoon

Salt to taste

Instructions

1. Wash and dry chillies. Do not remove the stem. Give a lengthwise slit to each chilly only on one side. Gently remove the seeds and strings. Use hand gloves if possible; else your palms will burn for some time.

2. Peel boiled potatoes and mash them.

3. In a pan heat w teaspoon of oil. Add turmeric powder.

4. Add Mashed potatoes, chilly powder, coriander powder, cumin powder, mango powder, salt and mix.

5. Add chopped coriander. Mix and transfer to a plate. Leave it to cool.

6. Stuff potato mixtures in each chilly and press it gently to fill the chilly completely.

7. Prepare all chillies this way.

Potato filling and stuffed chillies ready for frying

8. For cover, mix all ingredients in a bowl. Add water and make a thick batter of dropping consistency.

9. Heat oil in a wok.

10. Add 2 teaspoon of hot oil in the batter prepared for cover and mix.

11. Dip each stuffed chilly in the batter and gently slide it in the oil.

12. Deep fry on medium heat till chillies are light brown.

13. Mirchi Vada is ready. Serve hot with sauce.

Note

I never add baking soda in Pakoda batter. 1-2 teaspoons of hot oil added to batter is enough to make crispy Pakoda.

Mirchi Vada

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