Name: Rajasthani Mirchi Bada recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Large green mild peppers/ Large green mild Chillies / Bhavnagri chilies - 14 nos.; Bengal gram flour- 1 cup; Baking Soda- a pinch; Salt- to taste; Water- 1/2 cup or as required to prepare a batter of dropping consistency; Refined Oil- 500 ml / as required for deep frying; For the filling / stuffing:; Boiled and mashed potatoes- 200 gm.; Mango powder- 2 1/2 tsp.; Salt- to taste; Red chilli powder- 3/4 th tsp.; Coriander powder- 1 1/2 tsp; Asafoetida- a pinch; Fennel , coarsely ground: 3 tsp.; Green chillies, finely chopped- 2 nos.

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

Ingredients Serving: 4

Large green mild peppers/ Large green mild Chillies / Bhavnagri chilies - 14 nos.
Bengal gram flour- 1 cup
Baking Soda- a pinch
Salt- to taste
Water- 1/2 cup or as required to prepare a batter of dropping consistency
Refined Oil- 500 ml / as required for deep frying
For the filling / stuffing:
Boiled and mashed potatoes- 200 gm.
Mango powder- 2 1/2 tsp.
Salt- to taste
Red chilli powder- 3/4 th tsp.
coriander powder- 1 1/2 tsp
Asafoetida- a pinch
fennel , coarsely ground: 3 tsp.
Green chillies, finely chopped- 2 nos.

Instructions

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.
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.
Make a smooth and lump free batter of dropping consistency by mixing Bengal gram flour, baking soda ,salt and water.
Dip the stuffed peppers in the batter taking care that the filling does not come out.
Deep fry in medium hot refined oil till light golden brown ensuring that the batter is cooked enough. Do not over brown.
Remove on to a kitchen absorbent paper , to remove excess of oil.
Serve very hot with tangy tomato chutney.