Egg Stuffed Mirchi Vada (Fusion style)

          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 color. 

           Drain on a kitchen towel. Sprinkle some chaat masala and serve them hot with green chutney / sauce or as a tea time snack. 

                  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 the 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.

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 favorite 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 color. 

          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.