Mirchi Vada/Rajasthani Mirchi Vada
Rajasthani Mirchi Vada is a very popular street food of Rajasthan, India. This hot, spicy, tangy recipe is served all over Rajasthan and in many other parts of India too. Mirchi (Chili) and Vada (Fritters) as name suggests, this recipe is a preparation of stuffed chilies with spicy-tangy potato mixture, dipped in batter and deep fried. These fritters really makes a mouthwatering and super yum tea time snack or party appetizers.
For this recipe always choose green, long and mild flavored chilies. Thick chilies hold the stuffing and coating very well together and shape too. These pakoras are spicy but you can adjust spice level as per your taste buds. Before serving cut the pakoras in half and serve hot with Green chutney/Fresh mint coriander chutney, khajur imli chutney or with hot cup of tea or coffee. Click here for more Indian chaats and Pakoras recipes.
Step by Step Instructions with Photos
Make Fresh Spices Mixture
- Dry roast all the whole spices.
- Cool down and grind coarsely. Keep aside.
Make Stuffing
- Boil potatoes or steam till they are cooked very well. Peel and mash when still warm.
- Heat 1 Tbsp. of oil in a pan. Add cumin seeds and when cumin starts to crackle, add asafetida (Hing).
- Add mashed potatoes and ground spice powder, mix well.
- Add chopped chili-coriander, grated ginger, turmeric, mango powder (Amchur), garam masala and salt; mix well and sauté on high heat for a minutes
- Switch off the flame and allow it to cool. Add lemon juice. The mixture should taste spicy and tangy.
- Mix well, stuffing is ready. Keep aside.
Make Batter
- In a large mixing bowl take all the ingredients mentioned under batter.
- Mix all the dry ingredients well. Add water little by little to make a smooth and lump free batter, like shown in picture.
- Add water gradually to make thick cream consistency batter. Keep aside for 10-15 minutes. Smooth enough to coat evenly.
Stuffing & Frying Mirchi Vada
- Rinse the chilies and pat dry with clean kitchen towel.
- Slit chilies vertically and remove the seeds but not the stems.
- Stuff the slit chilies with potato mixture very well.
- Heat enough oil in deep frying pan on a medium heat. If chilies are big and long, you will need big frying pan for frying.
- Once the oil is hot, dip the stuffed chilies in a batter one at time, covering the chilies all around. Gently slide it into the hot oil. Fry them in batches, do not overload while frying.
- Fry until they are crisp and golden brown on medium high flame.
- Drain them on absorbent paper.
- Spicy, tangy and crispy Rajasthani Mirchi Vadas are ready to be served. Cut diagonally into two and serve hot with green chutney, ketchup or just with a cup of hot tea or coffee.
Recipe Card
Mirchi Vada/Rajasthani Mirchi Vada
Description
Rajasthani Mirchi Vada- a very popular street food of Rajasthan, India. This recipe is a preparation of stuffed chilies with spicy-tangy potato mixture, dipped in batter and deep fried. These fritters really makes a mouthwatering and super yum tea time snack or party appetizers.
Ingredients
Dry Whole Spices (To be roast and grind coarsely)
For Stuffing
For Batter
Other Ingredients
Instructions
Make Fresh Spices Mixture
-
Dry roast all the whole spices.
-
Cool down and grind coarsely. Keep aside.
Make Stuffing
-
Boil potatoes or steam till they are cooked very well. Peel and mash when still warm.
-
Heat 1 Tbsp. of oil in a pan. Add cumin seeds and when cumin starts to crackle, add asafetida (Hing).
-
Add mashed potatoes and ground spice powder, mix well.
-
Add chopped chili-coriander, grated ginger, turmeric, mango powder (Amchur), garam masala and salt; mix well and sauté on high heat for a minutes
-
Switch off the flame and allow it to cool. Add lemon juice. The mixture should taste spicy and tangy.
-
Mix well, stuffing is ready. Keep aside.
Make Batter
-
In a large mixing bowl take all the ingredients mentioned under batter.
-
Mix all the dry ingredients well. Add water little by little to make a smooth and lump free batter, like shown in picture.
-
Add water gradually to make thick cream consistency batter. Keep aside for 10-15 minutes. Smooth enough to coat evenly.
Stuffing & Frying Mirchi Vada
-
Rinse the chilies and pat dry with clean kitchen towel.
-
Slit chilies vertically and remove the seeds but not the stems.
-
Stuff the slit chilies with potato mixture very well.
-
Heat enough oil in deep frying pan on a medium heat. If chilies are big and long, you will need big frying pan for frying.
-
Once the oil is hot, dip the stuffed chilies in a batter one at time, covering the chilies all around. Gently slide it into the hot oil. Fry them in batches, do not overload while frying.
-
Fry until they are crisp and golden brown on medium high flame. Drain them on absorbent paper.
-
Spicy, tangy and crispy Rajasthani Mirchi Vadas are ready to be served. Cut diagonally into two and serve hot with green chutney, ketchup or just with a cup of hot tea or coffee.
Note
- Click here for Green chutney/Fresh-mint-coriander-chutney/ recipe.
- Click here for khajur-imli-chutney-dates-tamarind-sauce recipe.
- Click here for more Indian chaats and Pakoras recipes.
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