HomeSnacksBhajiyamirchi bada recipe | mirchi vada | how to make Rajasthani mirchi...

mirchi bada recipe | mirchi vada | how to make Rajasthani mirchi bada

Mirchi vada is the popular street food of Jodhpur, Rajasthan. It is made with big-sized green chilli stuffed with spicy aloo masala and chickpea flour batter. It is a deep-fried snack served with spicy green chutney and sweet tamarind chutney. So with a few basic ingredients try out tasty and street-style mirchi bada or mirchi bhaji recipe.

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Recipe video

mirchi bada recipe | mirchi vada | how to make Rajasthani mirchi bada

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Snack, Street Food
Cuisine Indian
Servings 9 bhajiya

Ingredients
  

  • 8-10 big-sized green chilli
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 1 dry red chilli
  • 2 boiled potatoes
  • Pinch of hing
  • ½ tsp ginger paste
  • 1 chopped green chilli
  • 1 tsp amchur powder
  • ½ tsp garam masala
  • Salt to taste
  • ¼ cup chopped coriander leaves

For batter

  • 1 cup besan gram flour
  • 2 tbsp rice flour
  • ½ tsp turmeric powder
  • Salt to taste
  • Pinch of baking soda
  • 1 tbsp hot oil
  • Water as required

Instructions
 

  • Rinse the chilies and slit each of them from one side. Remove seeds from chilies and deep them into salted hot water to decrease their spiciness.
  • Now in a mortal pestle, add cumin seeds, coriander seeds, fennel seeds and dry red chilli. Crush them into a coarse powder.
  • In a mixing bowl, add potatoes and mashed them. Then add coarsely ground masala, ginger paste, chopped green chilli, hing, amchur powder, garam masala, salt and chopped coriander leaves. Mix well
  • Now stuff all the green chilies well with the prepared potato filling and keep aside.
  • In a bowl take besan, rice flour, turmeric powder, salt, and baking powder. Mix well and add water gradually to make a medium-thick and lump-free batter.
  • Heat enough oil in a pan or kadai.
  • Once the oil turns hot, coat the stuffed chilies well in the besan batter and gently drop in the hot oil.
  • Fry them over medium flame till they are golden and crisp.
  • Once done, remove from oil and transfer to kitchen pepper to get rid of the excess oil.
  • Rajasthani mirchi vadas are ready to serve. Serve with green and tamarind chutney.

Notes

  • choose bigger-sized chilies for mirchi vada
  • Dip chilies into salted hot water to decrease their spiciness.
  • Stuff masala tightly into chilies.
  • Rice flour gives crispness to the outer layer of mirchi vada.
 
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