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Photo of Rajasthani Mirchi Bada by Chef (Mrs) Reetu Uday Kugaji at BetterButter
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Rajasthani Mirchi Bada

Feb-27-2016
Chef (Mrs) Reetu Uday Kugaji
25 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Rajasthani Mirchi Bada RECIPE

A very very popular street snack of Rajasthan also known as Rajasthani Mirchi Vada / Jodhpuri Mirchi Vada prepared with Green peppers stuffed with a spicy potato filling and deep fried served with a tangy tomato chutney

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Rajasthan
  • Frying
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. Large green mild peppers/ Large green mild Chillies / Bhavnagri chilies - 14 nos.
  2. Bengal gram flour- 1 cup
  3. baking soda- a pinch
  4. salt- to taste
  5. water- 1/2 cup or as required to prepare a batter of dropping consistency
  6. Refined oil- 500 ml / as required for deep frying
  7. For the filling / stuffing:
  8. Boiled and mashed potatoes- 200 gm.
  9. mango powder- 2 1/2 tsp.
  10. salt- to taste
  11. red chilli powder- 3/4 th tsp.
  12. coriander powder- 1 1/2 tsp
  13. asafoetida- a pinch
  14. fennel , coarsely ground: 3 tsp.
  15. green chillies, finely chopped- 2 nos.

Instructions

  1. For the filling / stuffing for the Rajasthani Mirchi Bada ( Rajasthani Mirchi Vada): Mix together all the ingredients mentioned from boiled and mashed potatoes to finely chopped green chillies. Keep aside covered with the cling wrap.
  2. For the Rajasthani Mirchi Bada (Rajasthani Mirchi Vada): Wash and pat dry the peppers with a kitchen tissue, slit lengthwise and de-seed. Do not remove the stem. Fill them with the spicy potato filling / stuffing.
  3. Make a smooth and lump free batter of dropping consistency by mixing Bengal gram flour, baking soda ,salt and water.
  4. Dip the stuffed peppers in the batter taking care that the filling does not come out.
  5. Deep fry in medium hot refined oil till light golden brown ensuring that the batter is cooked enough. Do not over brown.
  6. Remove on to a kitchen absorbent paper , to remove excess of oil.
  7. Serve very hot with tangy tomato chutney.

Reviews (1)  

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Reema Thukral
Mar-14-2016
Reema Thukral   Mar-14-2016

Very nice recipe

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