Rajasthani Mirchi Vada | How to make Rajasthani Mirchi Vada

4.0 from 2 reviews
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By Sudip Srivastava
Created on 13th Feb 2016
  • Rajasthani Mirchi Vada, How to make Rajasthani Mirchi Vada
Rajasthani Mirchi Vadaby Sudip Srivastava
  • Rajasthani Mirchi Vada | How to make Rajasthani Mirchi Vada (21 likes)

  • 2 reviews
    Rate It!
  • By Sudip Srivastava
    Created on 13th Feb 2016

About Rajasthani Mirchi Vada

This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada

Rajasthani Mirchi Vada is an authentic dish which is perfect to serve on all occasions. The Rajasthani Mirchi Vada is delicious and has an amazing aroma. Rajasthani Mirchi Vada by Sudip Srivastava will help you to prepare the perfect Rajasthani Mirchi Vada in your kitchen at home. Rajasthani Mirchi Vada needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rajasthani Mirchi Vada. This makes it easy to learn how to make the delicious Rajasthani Mirchi Vada. In case you have any questions on how to make the Rajasthani Mirchi Vada you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sudip Srivastava. Rajasthani Mirchi Vada will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time10mins
  • Cook Time20mins
  • Serves4People
Rajasthani Mirchi Vada

Ingredients to make Rajasthani Mirchi Vada

  • 12-15 large green peppers
  • 1 cup besan
  • 1 tsp salt
  • Water (to mix the batter)
  • Oil for deep-frying
  • For the filling:
  • 250 gm potatoes, boiled, peeled and mashed
  • 2 tsp salt
  • 1 tsp chilli Powder
  • 2 tsp amchoor
  • 2 tsp coriander powder
  • 1/4 tsp asafoetida
  • 2 tsp saunf - Crushed
  • 1 tsp green chillis, chopped

How to make Rajasthani Mirchi Vada

  1. For the filling: Mix together the potatoes, salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies
  2. For the vada: Wash and wipe the peppers, slit lengthwise, and de-seed. Fill with the potato filling.
  3. Mix the besan with the salt and enough water to form a thick, smooth paste.
  4. Heat the oil till a drop of batter dropped in comes up at once.
  5. Dip the pepper in the batter, and drop it into the hot oil. Lower the heat to medium and fry till a golden colour.
  6. Lift out and transfer on to an absorbent paper, before serving.

Reviews for Rajasthani Mirchi Vada (2)

Rita Wadhwaa year ago
wow
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Sandhya Ojha2 years ago
woww
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