Don’t get afraid going by the name of ‘Mirchi Vada’ as in reality it is not that hot which you can’t manage. Mirchi Vada in fact is quite a popular snack in Rajasthan and across South India. The jumbo sized chillies used for this snack are lot milder than the usual small green chillies and almost taste like capsicums.
Here, although I have often come across the big chillies in market specially in Turkish and Moroccan shops, I never gave it a thought to experiment with them. However, once when one of my friends talked about the fry she makes out of the big chillies, it suddenly brought the image of ‘Mirchi Vada’ to my mind. Since the chillies are quite long in shape, I thought that it would be a nice idea to stuff them before frying. Although, I knew that the stuffed mirchi vada is made in Rajasthan, still had no clue about the filling. Youtube again came to the rescue and I found this nice recipe which I happily share with you.
Ingredients for 4 pieces :
- Big chillies – 4
- Boiled potato – 2
- Chopped Coriander leaves – 2 heaped tbspoon
- Chopped green chilli – 1 or 2
- Coriander powder – ½ teaspoon
- Red chilli powder – 1 teaspoon
- Pinch of Asafoetida
- Chat masala – ½ teaspoon
- Fennel seed – 1 tbspoon
- Besan or Chickpeas flour – 5 to 6 tbspoon
- Pinch of baking soda (optional)
- Salt to taste
- Oil for deep frying
Dry roast the fennel seeds on a tawa and then roll it with a rolling pin on a flat worked surface to make half dust of it.
Mash the boiled potato fine and mix with roasted fennel, chopped green chillies, coriander leaves, coriander powder, red chilli powder (½ teaspoon), chat masala, asafoetida and salt. Keep this spicy potato mixture aside.
Now take the besan in a big bowl. Add pinch of salt, baking soda and the remaining red chilli powder into it before mixing them well. Now add little amount of water at a time and make a thick and lump free batter. Let it rest for 10 minutes.
Meanwhile wash the big chillies and make a slit in the chillies with a sharp knife. Remove its seeds carefully with the help of a small spoon.
Now fill each chilli tightly with the spicy potato mixture.
Dip the stuffed chillies into the batter and deep fry in sufficient amount of oil over low heat.
Transfer them on paper towel to absorb excess oil.
Enjoy the “mirchi vada” with green chutnye and a cup of tea 🙂
- Fry the chillies on low heat otherwise the chillies will no be cooked.
- While making the batter, add water little at a time otherwise it will be difficult for you to make a lump free batter.