Mirchi Vada (with a twist)

          These Mirchi Vadas are stuffed green chili peppers that are batter fried. It has its origin in Rajasthan, where it is a very popular street food. It is a great tea time snack and also goes well as an appetizer with some green chutney, tamarind chutney or sauce. Generally the stuffing is that of boiled and mashed potato and it is almost similar to the Andhra style mirchi bajji, except for the stuffing.

           But I gave a slight twist to the original recipe by adding some boiled and grated eggs to the potato mix to dish out this non-veg. version of mirchi vada. They turned out simply yummy. Moreover, any leftover ones can be served as chaat or can be added to your kadhi. So check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 7-8 fresh green chilies
• oil to deep fry
• chaat masala to sprinkle

Stuffing-

• 1 medium potato, boiled & grated
• 2 boiled eggs, grated
• 2-3 tbsp. coriander leaves, chopped
• 1/2 tsp. red chili flakes
• salt to taste
• 1/2 tsp. roasted cumin powder
• 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 
• 1/4 tsp. asafoetida
• 1/4 tsp. baking soda 

            Slit the chilies and apply some salt to it and keep aside for 15 minutes. Wash well and pat dry. 

           For the stuffing, in a bowl, combine all the mentioned ingredients. Stuff the chilies with this potato-egg mix and keep aside. 

          Make a batter with all the mentioned ingredients and keep aside for 10 minutes. 

          Heat oil in a pan. Dip each of the stuffed chilies in the prepared batter and deep fry them on a med. flame to a golden colour. 

           Drain on a kitchen towel. Sprinkle some chaat masala and serve them hot with green chutney or sauce.

                  Slit chilies & apply some salt to it. Keep aside for 15 minutes. Wash well 
                  and pat dry. 

                                Combine all the ingredients for the stuffing. 

                                Stuff chilies with this potato-egg mix & keep aside. 

                        Make a batter with all the ingredients & keep aside for 10 minutes. 

                     Heat oil. Dip stuffed chilies in the batter & deep fry on a med. flame to
                     a golden colour. 

                                Drain on a kitchen towel.

                      Sprinkle some chaat masala & serve hot with green chutney or sauce.