wellhealthorganic.com Mirchi Vada: Indulge in the flavors of Rajasthan with this beloved street food delight, Rajasthani Mirchi Vada. These crispy fritters encase a zesty potato filling, creating a tantalizing blend of textures and tastes. Crafted from simple ingredients, this recipe promises a culinary adventure that’s both satisfying and flavorful.
Mirchi Vada
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Cuisine: Rajasthani
Course: Snacks
Diet: Vegan
Difficulty Level: Moderate
Ingredients:
For Potato Stuffing:
- 250 grams potatoes (about 4 medium potatoes), boiled and mashed
- 1 green chili, finely chopped (approximately ½ to 1 teaspoon)
- 2 tablespoons chopped coriander leaves
- ½ teaspoon crushed fennel seeds or ½ teaspoon fennel powder
- ½ teaspoon Coriander Powder
- ½ teaspoon dry mango powder
- ¼ teaspoon cumin powder
- ¼ teaspoon red chili powder
- 1 pinch asafoetida
- Salt, as required
For Batter:
- 1 cup gram flour (besan)
- ½ cup + 2 tablespoons water (adjust as needed)
- 1 pinch asafoetida (hing)
- ¼ teaspoon red chili powder or cayenne pepper
- 1 pinch baking soda (optional)
- Salt, as required
Other Ingredients:
- 200 to 250 grams Bhavnagri chilies (or 8 to 9 large mild chilies or jalapeño peppers)
- Oil, for deep frying
Also Read: Kosambari
Instructions:
Preparation:
- Rinse the Bhavnagri chilies thoroughly and pat them dry. Remove the crowns if desired.
- Using a knife, slit each chili from one side, leaving about 0.5 to 1 cm space at the bottom before the slit. Carefully scoop out the seeds and pith using a small spoon.
- Set aside the prepared chilies.
Making Potato Stuffing:
- Steam or boil the potatoes until fork-tender. Peel and mash the potatoes while they are still warm.
- Add chopped green chilies, coriander leaves, crushed fennel seeds (or fennel powder), coriander powder, dry mango powder, cumin powder, red chili powder, asafoetida, and salt. Mix well.
Making Mirchi Vada:
- Stuff the potato mixture evenly into the prepared green chilies.
- In a bowl, combine gram flour, red chili powder, asafoetida, and salt. Gradually add ½ cup water + 2 tablespoons to form a medium-thick batter. Adjust water as needed.
- Heat oil in a kadai (wok) for deep frying.
- Dip each stuffed chili into the batter, ensuring it’s evenly coated.
- Carefully place the coated chilies into the hot oil.
- Fry until golden brown, flipping them gently to ensure even cooking.
- Once crispy and golden, remove the Mirchi Vadas and drain excess oil on kitchen paper towels.
- Fry the remaining chilies in batches.
Also Read: Malai Paneer
Serving:
- Serve hot Mirchi Vadas with tomato ketchup or coriander chutney, accompanied by a refreshing cup of evening chai.
Notes:
Substitutions:
- For dry mango powder: Substitute with lemon juice, adjusting to taste.
- Bhavnagri chilies: Substitute with large chilies used for pickling or jalapeño peppers.