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    Whisk Affair » Recipes » Indian » Chaat/ Street Food » Rajasthani Mirchi Vada

    Published: Nov 18, 2014 | Last Updated On: Dec 30, 2021 by Neha Mathur

    Rajasthani Mirchi Vada

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    Rajasthani Mirchi vada is a traditional Rajasthani snack in which a spicy and tangy potato filling is stuffed inside large green chilies and then the chilies are dipped in a chickpea flour batter and deep fried. You are absolutely going to love this recipe.

    Rajasthani Mirchi Vada served with chutney
    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Rajasthani Mirchi Vada

    A perfect snack for any evening, you can serve this Rajasthani Mirchi vada with chai or coffee
    5 from 1 vote
    Print Pin Rate
    Course: Snacks
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4 people
    Calories: 348kcal
    Author: Neha Mathur

    Ingredients 

    • 8 Large green chilies
    • 2 Potatoes (medium sized, boiled and peeled)
    • 2 tablespoon Oil
    • Oil for frying
    • ½ teaspoon Cumin seeds
    • ¼ teaspoon Heeng / Asafoetida
    • ½ teaspoon Saunf / Fennel seeds
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Amchoor / Dry mango powder
    • 1 tablespoon Fresh coriander (chopped)
    • 1 & ½ cup Besan / Chickpea flour
    • ½ teaspoon Red chili powder
    • ½ teaspoon Baking powder
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    Instructions

    • Add 2 tablespoon oil in a pan.
    • When the oil is hot, add cumin seeds, heeng and fennel seeds.
    • Add boiled potatoes.
    • Add salt, turmeric powder, amchoor powder and fresh coriander.
    • Mash the potatoes and mix with the spices.
    • Cook for 2 minutes on high heat.
    • Remove from the pan and cool.
    • Mix besan, salt to taste and baking powder in a bowl.
    • Add little water to make a thick batter.
    • There should be no lumps in the batter.
    • Make slits in the green chilies.
    • Remove the seeds carefully without breaking the chilies.
    • Stuff the chilies with potato mixture.
    • Coat the chilies with besan batter and deep fry in hot oil till golden brown from both the sides.
    • Serve hot with green coriander chutney.

    Nutrition

    Calories: 348kcal | Carbohydrates: 52g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 340mg | Potassium: 898mg | Fiber: 10g | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Samarth Mohan

      November 19, 2013 at 2:19 pm

      awesome

      Reply
    2. irenasdots

      November 19, 2013 at 5:50 pm

      Love stuffed chilies <3 You have awesome photos, lovely decoration and great use of light! And thanks for the recipe, looks like a ‘must try’!

      Reply

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