Mirchi Wada | How to make Mirchi Wada

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By Ishika Uppal
Created on 15th Apr 2016
  • Mirchi Wada, How to make Mirchi Wada
Mirchi Wadaby Ishika Uppal
  • Mirchi Wada | How to make Mirchi Wada (14 likes)

  • 0 reviews
    Rate It!
  • By Ishika Uppal
    Created on 15th Apr 2016

About Mirchi Wada

A spicy savoury snack from Rajasthan. A hearty snack wherein the chillies are stuffed with boiled potatoes than dipped in gram flour batter and deep fried.

Mirchi Wada is an authentic dish which is perfect to serve on all occasions. The Mirchi Wada is delicious and has an amazing aroma. Mirchi Wada by Ishika Uppal will help you to prepare the perfect Mirchi Wada in your kitchen at home. Mirchi Wada needs 30 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mirchi Wada. This makes it easy to learn how to make the delicious Mirchi Wada. In case you have any questions on how to make the Mirchi Wada 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 Ishika Uppal. Mirchi Wada will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time30mins
  • Cook Time15mins
  • Serves2People
Mirchi Wada

Ingredients to make Mirchi Wada

  • 4 big sized green chillies ( washed and deseeded)
  • For the stuffing:
  • 1 cup boiled, peeled and mashed potatoes
  • For tempering:
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp Grated ginger
  • 1 tsp garlic paste
  • Curry leaves
  • Salt as per taste
  • 1/4 tsp Turmeric powder
  • 1 tsp Lemon juice
  • Chopped Coriander
  • For the batter:
  • 1 cup sieved gram flour
  • Salt as per taste
  • A pinch of turmeric powder
  • A pinch of baking soda
  • Water as required
  • Oil for deep frying

How to make Mirchi Wada

  1. In a pan put oil, mustard seeds, curry leaves and let it crackle. Add ginger and garlic. Cook for a minute and add salt turmeric powder. Now put potatoes, lemon juice and coriander. Mix well and let it cool.
  2. Put the potato stuffing in the green chillies. Make sure you do not overfill the chillies else they will break while frying.
  3. In a big sized bowl, add gram flour, salt, turmeric powder and baking soda. Mix well and form a thick batter by adding a little water each time.
  4. In a wok put oil for deep frying, keep it on a medium flame.
  5. Take 1 green chilli at a time and dip it well in the batter so that it is covered from all sides and slip it in the oil slowly. Fry till golden brown.
  6. Take it out and keep it on a tissue to get rid of excess oil.
  7. Repeat the same process with rest of the chillies. Serve hot.
My Tip: Do not fry more than 2 chillies at a time . Make sure the batter is not runny or else it won't stick to the chillies.

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