Rajasthani stuffed mirchi vada recipe with step by step photo: Rajasthani mirchi vada is a delicious snack. Wherein potato stuffed large mild green peppers are coated in the chickpea flour batter, then deep-fried until crisp. It tastes best when served with tomato ketchup or a melange of chutneys.
Mirchi vada or stuffed chili fritter is a famous street food snack in Jodhpur, Rajasthan. They are also called chili bajji or chili pakora. The recipe uses mild large green peppers that are often pickled, stuffed, or used raw in recipes.
These mirchi vadas are:
- onion garlic free
- mild
- flavorful
- vegan
- and delicious!
Instructions
- Heat a pan and dry roast cumin seeds, coriander seeds, fennel seeds, and dried red chili for a minute or until aromatic.
- Once done use a mortar pestle or rolling pin and crush them to make a coarsely ground powder and keep aside.
- Heat 1 tablespoon oil in a pan. Add asafoetida(hing), ginger paste, and chopped green chili. Saute for a few seconds or until the raw smell of ginger goes.
- Add mashed potatoes, followed by salt and turmeric powder. Stir for a minute.
- Add amchur powder and stir to mix.
- Add crushed roasted masala, garam masala powder and finely chopped coriander leave if adding.
- Mix well and transfer to a plate and let it slightly cool down.
- Rinse the chilies and pat dry with a clean kitchen towel. Slit each of them from one side and remove the seeds.
- Stuff all the green chilies well with the prepared potato filling and keep aside.
- In a bowl take besan, along with salt, turmeric powder, carom seeds, and baking soda. Mix well.
- Add water in small proportion while stirring continuously to make a medium-thick lump-free batter. The addition of water depends on the quality of besan.
- Heat enough oil in a pan or kadhai. Once the oil turns hot, coat the stuffed chilies well in the prepared batter and gently drop in the hot oil. Add 2 to 3 stuffed chilies in the oil or more depending on the quantity of oil and the size of the pan. So make sure not to overcrowd the pan.
- Fry them over medium flame till they are golden and crisp. Carefully flip them in between. Once done, remove from oil and transfer to the kitchen paper towels to get rid ff the excess oil and serve hot.
Serving Suggestions
Mirchi vada can be served as it is or it could be pair with green chutney, tamarind chutney, tomato chutney, or tomato ketchup. It would also be a great evening snack when served with a hot cup of tea.
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Recipe
Recipe
Rajasthani Stuffed Mirchi Vada | Mirchi Vada
Equipment
-
Fry Pan
Ingredients
For Stuffing
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds (saunf)
- ⅓ dried red chili small broken chili, non-spicy
- 3 medium potatoes or 200 grams potatoes boiled and mashed
- 1 tablespoon oil
- 1 pinch asafoetida hing
- ½ teaspoon ginger paste
- ⅓ teaspoon green chili finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon dry mango powder/amchur powder
- ¼ teaspoon garam masala powder
- salt as required
- 2 tablespoon coriander leaves finely chopped (optional)
For Batter
- 1 cup chickpea flour/gram flour/besan
- ½ cup water + 1 tablespoon or more or less as required
- ¼ teaspoon turmeric powder haldi
- 1 pinch baking soda optional
- ½ teaspoon carom seeds/ajwain
- salt as required
Other Ingredients
- 200 grams or 6 large mild green chilies or jalapeno peppers
- oil for deep frying
Instructions
Making the potato stuffing
-
Heat a pan and dry roast cumin seeds, coriander seeds, fennel seeds, and dried red chili for a minute or until aromatic.
-
Once done use a mortar pestle or rolling pin and crush them to make a coarsely ground powder and keep aside.
-
Heat 1 tablespoon oil in a pan. Add asafoetida(hing), ginger paste, and chopped green chili.
-
Saute for a few seconds or until the raw smell of ginger goes.
-
Add mashed potatoes, followed by salt and turmeric powder. Mix well.
-
Add amchur powder and stir to mix.
-
Add garam masala powder, crushed roasted masala, and finely chopped coriander leaves if adding. Then mix well.
-
Transfer to a plate and let it slightly cool down.
Preparing the chilies
-
Rinse the chilies and pat dry with a clean kitchen towel. Slit each of them from one side and remove the seeds.
-
Stuff all the green chilies well with the prepared potato filling and keep aside.
Making the Batter
-
In a bowl take besan, along with salt, turmeric powder, carom seeds, and baking soda. Mix well.
-
Add water in small proportion while stirring continuously to make a medium-thick lump-free batter. The addition of water depends on the quality of besan.
Frying Mirchi Vada
-
Heat enough oil in a pan or kadhai.
-
Once the oil turns hot, coat the stuffed chilies well in the prepared batter and gently drop in the hot oil. Add 2 to 3 stuffed chilies in the oil or more depending on the quantity of oil and the size of the pan. So make sure not to overcrowd the pan.
-
Fry them over medium flame till they are golden and crisp. Carefully flip them in between.
-
Once done, remove from oil and transfer to the kitchen paper towels to get rid ff the excess oil.
-
Rajasthani mirchi vadas are ready to serve. Serve hot with tomato ketchup, coriander or tamarind chutney.
Notes
The consistency of the batter should not be very thick or thin.
Make sure the oil is hot enough before adding the chilies. Then fry them over medium flame until golden brown and crisp.
Dry mango powder or amchur powder can be substituted with lime juice. Add the same amount or use as per taste.
If making in advance, fry the stuffed chilies prior to serving.
Janelle says
yum this looks incredibly good!
Geetanjali says
Thank you Jenelle 🙂