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Tuesday, 10 March 2015

Mirchi Vada ( Batter Coated & Stuffed Red / Green Chilies Fry - Rajasthani Style)


          These Mirchi Vadas are a great tea-time snacks. It has its origin in the regions of Rajasthan as a popular street food. It is a hot favourite with everyone and tastes awesome when had with some green chutney. 

           Any leftover ones can be dished out as chaat. There are many versions to this recipe where the stuffing differs from one region to the other. So check for a step by step pictorial recipe to prepare it.





  • 6-7 fresh red / green chilies

Stuffing-

  • 2 potatoes, boiled & mashed
  • 3 tbsp. coriander leaves, chopped
  • 1/2 tsp. pepper powder
  • salt to taste
  • 1/4 tsp. asafoetida
  • 1/2 tsp. amchur powder (dry mango powder)

Batter-

  • 1 cup besan (Bengal Gram / Chickpea flour)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder / flakes

Deep fry-
  • 1/2 cup breadcrumbs
  • 1 tsp. kalonji (nigella seeds)
  • oil to deep fry









          Slit the chilies and apply some salt to it and keep aside for 30 minutes. Wash well and pat dry. 

           In a bowl, combine the mashed potatoes, salt, coriander leaves, pepper powder and amchur.

          Stuff the chilies with this potato mix and keep aside. Make a batter with the besan, salt, turmeric powder and red chili flakes. Combine the breadcrumbs and the kalonji and keep aside.

          Heat oil and dip each of the stuffed chilies in the prepared batter, coat in the breadcrumbs and deep fry them to a golden colour. Drain on a paper towel and serve hot with green chutney or sauce.






                     Slit the chilies & apply some salt to it. keep aside for 30 min. Wash well
                     and pat dry. 



                     In a bowl, combine the mashed potatoes, salt, coriander leaves, pepper 
                      powder and amchur.





                                Stuff the chilies with this potato mix & keep aside. 



                   Make a batter with besan, salt, turmeric powder & red chili flakes. Combine
                   the breadcrumbs and the kalonji and keep aside.



                     Heat oil & dip each of the stuffed chilies in the batter, coat in breadcrumbs 
                     and deep fry them to a golden colour. Drain on a paper towel.



                               Serve hot with green chutney or sauce.











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