Name: Rajasthani mirchi vada recipe by Payal Gupta at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: Take 8 bhavnagri mirchi; 4 potatoes; 1 green chili chopped; 2 tbsp chopped coriander leaves; crushed 1/2 tsp coriander powder; 1/2 tsp dry mango powder,; 1/4 tsp cumin powder; 1/4 tsp red chili powder.; 1 cup besan; 1/4 tsp red chili powder; 1/2 cup water; Soda; Salt to taste

ABOUT Rajasthani mirchi vada RECIPE

Rajasthani Mirch vada is prepared with thick and less spices green chilies, which are stuffed with little spicy-tangy potato and cheese stuffing and dipped in a gram flour batter and then deep fried until crispy. All those who love eating spicy food will surely love this mouthwatering snack.

Ingredients Serving: 8

Take 8 bhavnagri mirchi
4 potatoes
1 green chili chopped
2 tbsp chopped coriander leaves
crushed 1/2 tsp coriander powder
1/2 tsp dry mango powder,
1/4 tsp cumin powder
1/4 tsp red chili powder.
1 cup besan
1/4 tsp red chili powder
1/2 cup water
Soda
Salt to taste

Instructions

Rinse the bhavnagari chilies very well with water. then pat dry with a clean kitchen towel. remove the chili crowns. with a knife slit each chili from one side. remove the seeds.
slit all the green chilies this way and keep aside.steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.making stuffing for mirchi vada: when the potatoes are still warm, peel and mash them.
add 1 green chili, chopped, 2 tbsp chopped coriander leaves, crushed, 1/2 tsp coriander powder, 1/2 tsp dry mango powder, 1/4 tsp cumin powder and 1/4 tsp red chili powder. mix very well.
ow stuff the potato mixture very well in the green chilies.
dip the stuffed chilli in the batter and coat it very well with the batter. place it in medium hot oil gently.
add more chili pakoras in the oil and fry them till they are golden. be careful when turning or flipping the pakoras in the oil.
when golden and crisp, remove the mirchi vadas. place mirchi vadas on a kitchen paper towels to remove excess oil. serve these rajasthani mirchi vadas hot with tomato ketchup, coriander chutney with evening chai.

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