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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 out the 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
  • 1/4 tsp. baking soda 

Deep fry-
  • 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, baking soda and red chili flakes. 

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




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



                   Combine mashed potatoes, salt, coriander leaves, pepper powder & amchur.




                                Stuff the chilies with this potato mix & keep aside. 



                   Make a batter with besan, salt, turmeric powder, baking soda & chili flakes. 



                      Heat oil & dip each stuffed chili in batter & deep fry them to a golden 
                      colour. Drain on a kitchen towel.



                                Serve hot with green chutney or sauce.























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