Name: Rajasthani Mirchi Vada recipe by Antara Navin at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 6 bhavnagri chilies or large mild chilies or jalapeno peppers; For Filling Mixture :; 2 large potatoes boiled, peeled and mashed; Dash of hing or asaefoetida; 1 tsp ginger finely chopped or grated; 2 green cillies finely chopped; 2 tsp coriander seeds; 2 tsp fennel seeds; 2 tsp cumin seeds; 1/2 tsp red chilly powder( adjust as per taste); 1 tsp dry mango powder(amchur powder); salt as per taste; 1/4 tsp turmeric powder; For the batter :; 1 cup chickpea flour(besan); water required to make batter; 1/4 tsp turmeric powder; Pinch of salt

ABOUT Rajasthani Mirchi Vada RECIPE

Mirchi Vada is a popular street snacks of Rajasthan. These are large mild green peppers, that are stuffed with spicy mashed potatoes mixture and then coated with chickpea flour batter. It is then deep fried and served hot with tomato sauce or green mint chutney or white bread.

Ingredients Serving: 3

6 bhavnagri chilies or large mild chilies or jalapeno peppers
For Filling Mixture :
2 large potatoes boiled, peeled and mashed
Dash of hing or asaefoetida
1 tsp ginger finely chopped or grated
2 green cillies finely chopped
2 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin seeds
1/2 tsp red chilly powder( adjust as per taste)
1 tsp dry mango powder(amchur powder)
salt as per taste
1/4 tsp turmeric powder
For the batter :
1 cup chickpea flour(besan)
water required to make batter
1/4 tsp turmeric powder
Pinch of salt

Instructions

Dry roast the coriander seeds, fennel seeds and cumin seeds for 2-3 minutes on low flame. Roughly grind it in mortar and pestle by hand or coarsely grind it in a mixer.
Combine the mashed potatoes, turmeric, red chilly powder, amchur powder, roasted coriander- fennel-cumin powder , salt and asafoetida in a medium size bowl. Take care that there are no lumps in the mashed potato mixture. Mix well.
Wash the large chillies with water and pat it dry. Slit lengthwise making a T cut near the crown. Deseed the chillies on the inside by scraping it by the terminal(tip) of a spoon. Fill the chillies with the potato filling.
In a large bowl, mix the chickpea flour, pinch of turmeric, salt and enough water to form a thick and smooth batter.
Heat sufficient oil in a deep, heavy bottomed pan. The temperature of the oil should be such that when a drop of batter dropped in the oil comes up at once.
Dip the stuffed chillies in the chickpea flour batter and deep fry in the pan till it turns crispy and golden brown. Take it out and drain out the excess oil by resting on absorbent paper for 2-3 minutes.
Serve the rajasthani mirchi vada hot with tomato sauce or mint chutney.

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