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