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Mirchi Vada/Rajasthani Mirchi Vada

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 min Cook Time: 20 min Total Time: 50 mins
Servings 10
Best Season Suitable throughout the year
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)
  • 1 Tsp. Cumin seeds
  • 1 Tsp. Fennel seeds
  • 1 Tsp. Coriander seeds
  • 2 pc Whole Kashmiri dried red chilies (remove seeds for less spice)
    • For Stuffing
  • 2 large potatoes/2 cup/250 gm Potato (boiled & mashed)
  • 1 pc Green chili (finely chopped)
  • 1 Tsp. Ginger (grated or paste)
  • 2-3 Tbsp. Coriander leaves (finely chopped)
  • 1 Tbsp. Oil
  • ½ Tsp. Cumin seeds
  • Generous pinch Hing/Asafetida
  • ¼ Tsp. Turmeric powder/Haldi
  • 1 Tsp. Mango powder
  • ½ Tsp. Garam masala
  • Salt to taste
  • 1 Tbsp. Lemon Juice
    • For Batter
  • 2 cups Gram flour/Besan
  • 2 Tbsp. Rice flour
  • ¼ Tsp. Carom seeds/Ajwain
  • ½ cup Turmeric powder
  • ½ Tsp. Red chili powder
  • 1pinch Asafetida/Hing
  • ¼ Tsp. Baking soda
  • Salt to taste
  • Water (As required)
    • Other Ingredients
  • 8-10 pc Bhavnagari chillies or any mild long chilies or Jalapeños (any mild long chilies or Jalapeños)
  • Oil (for frying)
Instructions
    Make Fresh Spices Mixture

  1. Dry roast all the whole spices. 

  2. Cool down and grind coarsely. Keep aside.

    3. Make Stuffing

  3. Boil potatoes or steam till they are cooked very well. Peel and mash when still warm.

  4. Heat 1 Tbsp. of oil in a pan. Add cumin seeds and when cumin starts to crackle, add asafetida (Hing).

  5. Add mashed potatoes and ground spice powder, mix well.

  6. Add chopped chili-coriander, grated ginger, turmeric, mango powder (Amchur), garam masala and salt; mix well and sauté on high heat for a minutes

  7. Switch off the flame and allow it to cool. Add lemon juice. The mixture should taste spicy and tangy.

  8. Mix well, stuffing is ready. Keep aside.

    9. Make Batter

  9. In a large mixing bowl take all the ingredients mentioned under batter. 

  10. Mix all the dry ingredients well. Add water little by little to make a smooth and lump free batter, like shown in picture. 

  11. Add water gradually to make thick cream consistency batter. Keep aside for 10-15 minutes. Smooth enough to coat evenly. 

    12. Stuffing & Frying Mirchi Vada

  12. Rinse the chilies and pat dry with clean kitchen towel.

  13. Slit chilies vertically and remove the seeds but not the stems.

  14. Stuff the slit chilies with potato mixture very well.

  15. 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.

  16. 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.

  17. Fry until they are crisp and golden brown on medium high flame. Drain them on absorbent paper.

  18. 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
Keywords: Delicious, Chaat Recipe, Indian Chaat-Pakora Recipe
Read it online: https://ontheflame.com/recipe/rajasthani-stuffed-mirchi-vada-stuffed-chili-fritters/
Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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