HOW TO MAKE RAJASTHANI MIRCHI VADA
Rajasthani Mirchi Vada. These deep-fried fritters (pakoda) are an integral part of Indian cuisine. In fact, they can be made with almost all vegetables. However, green chilly/jalapeno fritters are common across India and have many regional flavours and variations. The most popular variation is the Michi Vada from the Rajasthani cuisine or Rajasthani street food.
What is Mirchi vada?
Mirchi vada, is basically a potato stuffed Mirchi pakora. For this, you need large chillies, they are not spicy and are mild. In fact, I have used Bhavnagar chillies in this recipe which are extremely mild. You may also use any other large green chillis which are used to make stuffed chilli pickle. If you live outside India, then you can use jalapeno peppers.
For special stuffing:
This Rajasthani Mirchi Vada is prepared with delicious and thick green peppers stuffed with mildly spicy and tangy potato stuffing. Moreover, some garlic and fennel seeds are the secrets of this special masala.
Deep frying:
Furthermore, stuffed chillies are dipped in a gram flour batter and then deep-fried until crispy.
You may serve this Mirchi vada with tomato ketchup or with imli chutney along with bread slices. Serve these crisp spicy vadas as an evening monsoon tea time snack.
How to make Mirchi vada
1. Rinse the bhavnagari chillies very well with water. Then pat dry with a clean kitchen towel. Remove the chilli crowns, if you want.
2. With a knife slit each chilli from one side. Slit from the top and keep about 1 cm space at the bottom before the slit. Remove the seeds and the pith.
3. Slit all the green chillies this way and keep them aside. stuff them with the mashed potatoes stuffing.
Making stuffing
4. Steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.
5. When the potatoes are still warm, peel and mash them. Add garlic and ginger paste.
6. Add 1 green chilli, chopped, 2 tbsp chopped coriander leaves, ½ tsp fennel seeds, crushed, ½ tsp coriander powder, ½ tsp dry mango powder/amchur, ¼ tsp cumin powder and ¼ tsp red chilli powder.
7. Mix very well. Check the taste and add more salt or the spice powders if required.
Finally, i would like to suggest you few more recipes from my blog;
MIRCHI VADA ||RAJASTHANI MIRCHI VADA||HOW TO MAKE RAJASTHANI MIRCHI VADA
Course: SidesCuisine: IndianDifficulty: Easy4-5
servings30
minutes30
minutesMirchi vada – As the name suggests, Rajasthani Mirchi Vada is a traditional dish, which is made using green chillies. stuffed with spicy potato filling and dipped in besan.
Ingredients
- For Mirchi Vada
4-5 Bhavanagari Mirci
- For Mirchi stuffing
1 medium-size potato [boiled]
1 teaspoon tamarind paste
1 teaspoon red chilli powder
1 tea spoon dhaniya powder
1 pinch of garam masala
1 teaspoon fennel seeds
1 tbsp ginger garlic paste
salt to taste
- For Mirchi Vada Batter
1 cup besan (gram flour or chickpea flour)
½ cup water + 2 tablespoon, do add water as required
1 pinch asafoetida (hing)
¼ teaspoon red chili powder
1 pinch baking soda (optional)
salt as required
Directions
- Preparation For Mirchi Vada
- Rinse the bhavnagari chillies very well with water. Then pat dry with a clean kitchen towel. Remove the chilli crowns.
- With a knife slit each chilli from one side. Slit from the top and keep about 1 cm space at the bottom before the slit. Remove the seeds.
- Slit all the green chilies this way and keep aside.
- Making Stuffing For Mirchi Vada
- Steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.
- When the potatoes are still warm, peel and mash them.
- Add 1 green chilli, chopped, 2 tbsp chopped coriander leaves, 1/2 tsp fennel seeds, crushed, 1/2 tsp coriander powder, and 1/2 tsp dry mango 1/4 tsp cumin powder and 1/4 tsp red chilli powder. Mix very well.
- Making Mirchi Vada
- Now stuff the potato mixture very well in the green chilies.
- Stuff all green chilies this way. Keep aside.
- In a bowl take 1 cup besan along with 1/4 tsp red chili powder and a pinch of asafoetida.
- Add 1/2 cup water + 2 tbsp to make a medium thick batter. Also add salt. Add water as required.
- The addition of water depends on the quality of besan. Since I use homemade besan, the water amount required is more than store brought one. So add about 1/3 cup water first and then add some tablespoons to get the right consistency.
- Frying Mirchi Vada
- Dip the stuffed chilli in the batter and coat it very well with the batter.
- Place it in medium hot oil gently.
- Add more chilli pakora 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 vada.
- Place them on a kitchen paper towels to remove excess oil.
- Serve Rajasthani Mirchi Bada hot with tomato ketchup, coriander chutney with evening chai.
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Notes
- Take oil in good quantity so that Mirchi can be fully submerged in a big pan
- serve with imli chutney
