Rajasthani Mirchi Vada…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. The weather in Bangalore is a little gloomy from past few days and to make it a little fun, these vada’s were perfect. Here is the recipe to make Rajasthani Mirchi Vada.
Rajasthani Mirchi Vada
Ingredients
- Large green chilies - 7-8
- Potatoes - 2-3 boiled and peeled
- Oil - 2 tbsp and for frying
- Cumin seeds - 1/2 tsp
- Heeng / Asafoetida - 1/4 tsp
- Saunf / Fennel seeds - 1/2 tsp
- Salt to taste
- Turmeric powder- 1/4 tsp
- Amchoor / Dry mango powder - 1/2 tsp
- Fresh coriander - 1 tbsp chopped
- Besan / Chickpea flour - 1 and 1/2 cup
- Red chili powder - 1/2 tsp
- Baking powder - 1/2 tsp
Instructions
- Add 2 tbsp 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.Add 2 tbsp 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.
Samarth Mohan
November 19, 2013 at 2:19 pmawesome
irenasdots
November 19, 2013 at 5:50 pmLove stuffed chilies <3 You have awesome photos, lovely decoration and great use of light! And thanks for the recipe, looks like a ‘must try’!