Mirchi Vada Recipe - Rajasthani Mirchi Vada - Mirchi Vada Bajji - Mirchi Bhajji | Nisha Madhulika

Mirchi vada,Rajasthani Mirchi Vada,Jodhpuri Mirchi Vada, or Mirchi ka Pakoda is a popular street food stuffed with potato masala, coated with batter and deep fried.

Recipe in Hindi - http://nishamadhulika.com/1391-rajasthani-mirchi-vada-recipe.html

Recipe in English - http://indiangoodfood.com/1046-rajasthani-mirchi-vada.html


Ingredients
Green chilly – 11 (250 grams)
Gram flour – 1 cup (100 grams)
Boiled potatoes – 3 (250 grams)
Green coriander – 2 to 3 tbsp (finely chopped)
Cumin seeds – ½ tsp (coarsely ground)
Turmeric powder – ¼ tsp
Red chilly powder – ½ tsp
Coriander powder – 1 tsp
Ginger paste – ½ tsp
Green chilly – 1 (finely chopped)
Garam masala – ¼ tsp
Mango powder – ½ tsp
Carom seeds – ½ tsp
Baking soda – ½ pinch
Salt – 1 tsp or to taste
Oil – for frying

Directions
Getting ready:
1. In a big mixing bowl take gram flour. Add water to it in small parts and stir well until the lumps dissolve completely and you get little thick and dense batter.
2. For making the stuffing, peel the boiled potatoes and mash them finely.
3. Slit the chilies from center keeping it joined at the other end. Likewise slit all the chilies.

Making:
4. To it then add ½ tsp salt, carom seeds and ¼ tsp red chilly powder. Mix well. Cover and keep the batter aside for 10 to 15 minutes to set.
5. Heat 2 tsp oil in a wok or a pan and splutter cumin seed first.
6. Then add the following ingredients to the pan - add turmeric powder, coriander powder, finely chopped green chilly, ginger paste and saute the spices.
7. Now add mashed potatoes to the pan, followed by salt, red chilly powder, mango powder and garam masala. Mix well and saute the potatoes for 2 minutes.
8. Then turn off the flame and mix some coriander sprigs to the stuffing. Transfer it to another bowl.
9. Stuff each chilly with the prepared chilly and place them on a plate. Next, dip the chilly in the batter and then drop it gently to the hot oil.
10. Deep fry until crispy and golden brown from all sides. Drain out the fried chilies on a plate or basket covered with paper kitchen towels to remove excess oil.
11. Steaming hot and super scrumptious Rajasthani chilly vadas are ready.

Serving:
12. Serve them with any Indian chutney or dip like green coriander chutney, mint chutney, sweet chutney or tomato ketchup and enjoy.
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Course - Snack

Dish - Snack