Mirchi vada recipe with step-by-step photographs. These are stuffed chili fritters from the Rajasthani delicacies. They make for tea time spicy snack served with a facet of tamarind chutney or tomato ketchup.
I had made the mirchi bada on one in all lately when it was raining very closely right here. Did handle to take pics and add the recipe too.
To make these mirchi vada, you want massive chilies, which aren’t spicy and are gentle. I’ve used bhavnagari chilies. It’s also possible to use massive inexperienced chilies that are utilized in making stuffed chili pickle. When you stay exterior India, then you should use jalapeno peppers.
The stuffing is a spiced mashed potato one. Crushed fennel seeds are added within the mashed potatoes, which supplies the potatoes a singular taste, in contrast to different variations of stuffed mirchi pakoda. I make another variation which is extra South Indian type and if doable I’ll share this model too.
They’re a preferred avenue meals snack in Jodhpur, Rajasthan. They’re additionally known as as stuffed chili cutlet.
These mirchi bada will be served sizzling with tomato ketchup or with imli chutney together with bread slices. Serve these crisp spicy vada as a night monsoon tea time snack.
Step-by-Step Information
Easy methods to make Mirchi Bada
1. Rinse the bhavnagari chilies very properly with water. Then pat dry with a clear kitchen towel. Take away the chili crowns, in order for you. I all the time take away them.
2. With a knife slit every chili from one facet. Slit from the highest and hold about 0.5 to 1 cm area on the backside earlier than the slit. Take away the seeds and the pith.
3. Slit all of the inexperienced chilies this manner and hold them apart. If you’d like you possibly can blanch the chilies additionally earlier than stuffing them with the mashed potatoes.
Making stuffing
4. Steam or boil potatoes in a stovetop stress cooker or steamer until they’re cooked very properly.
5. When the potatoes are nonetheless heat, peel and mash them with a potato mashed or spoon.
6. Then add the next components to the mashed potatoes:
- 1 inexperienced chili, chopped
- 2 tablespoons of chopped coriander leaves
- ½ teaspoon fennel seeds, crushed
- ½ teaspoon coriander powder
- ½ teaspoon dry mango powder (amchur powder)
- ¼ teaspoon cumin powder
- ¼ teaspoon crimson chili powder
7. Combine very properly. Verify the style and add extra salt or the spice powders if required.
Making mirchi vada
8. Now stuff the potato combination very properly within the inexperienced chilies.
9. Stuff all inexperienced chilies this manner. Hold apart.
10. In a bowl take 1 cup besan together with ¼ teaspoon crimson chili powder and a pinch of asafoetida (hing). It’s also possible to add a pinch of baking soda, in order for you.
11. Add ½ cup + 2 tablespoon water to make a medium thick batter. Additionally add salt as required. Do add water as required.
The addition of water relies on the standard of the besan. Since I take advantage of handmade besan, the water quantity required is greater than retailer introduced one. So add about ⅓ cup water first after which add some tablespoons to get the correct consistency.
12. Stir very properly to get a medium thick batter with none lumps. In case the batter turns into skinny, then add just a few extra tablespoons of besan to thicken the batter.
Frying mirchi vada
13. Warmth oil in a kadai or pan. You need to use any impartial flavored oil. When the oil turns into medium sizzling, dip the stuffed chilli within the batter.
14. Coat it very properly with the batter.
15. Place it in medium sizzling oil gently.
16. Add extra chili pakoras within the oil and fry them until they’re golden. Watch out when turning or flipping the pakoras within the oil.
17. When golden and crisp, take away the mirchi vada.
18. Place mirchi vada on a kitchen paper towels to take away extra oil.
19. Serve these Rajasthani mirchi bada sizzling with tomato ketchup, coriander chutney, tamarind chutney and slices of bread together with ginger tea or filter espresso.
In case you are in search of extra Pakora recipes then do test:
Please be sure you fee the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mirchi Vada (Stuffed Mirchi Bada)
Rajasthani mirchi vada recipe is a well-liked avenue meals snack of stuffed chili fritters.
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Whole Time 50 minutes
for stuffing mirchi vada
for mirchi vada batter
different components
preparation for mirchi vada
Rinse the bhavnagari chilies very properly with water. Then pat dry with a clear kitchen towel. Take away the chili crowns.
With a knife slit every chili from one facet. Slit from the highest and hold about 0.5 to 1 cm area on the backside earlier than the slit. Take away the seeds.
Slit all of the inexperienced chilies this manner and hold apart.
making stuffing for mirchi vada
Steam or boil potatoes in a stress cooker or steamer until they’re cooked very properly.
When the potatoes are nonetheless heat, peel and mash them.
Add 1 inexperienced chili, chopped, 2 tbsp chopped coriander leaves, 1/2 tsp fennel seeds, crushed, 1/2 tsp coriander powder, 1/2 tsp dry mango powder, 1/4 tsp cumin powder and 1/4 tsp crimson chili powder. Combine very properly.
making mirchi vada
Now stuff the potato combination very properly within the inexperienced chilies.
Stuff all inexperienced chilies this manner. Hold apart.
In a bowl take 1 cup besan together with 1/4 tsp crimson chili powder and a pinch of asafoetida.
Add 1/2 cup water + 2 tbsp to make a medium thick batter. Additionally add salt. Add water as required.
The addition of water relies on the standard of besan. Since I take advantage of handmade besan, the water quantity required is greater than retailer introduced one. So add about 1/3 cup water first after which add some tablespoons to get the correct consistency.
frying mirchi vada
Dip the stuffed chilli within the batter and coat it very properly with the batter.
Place it in medium sizzling oil gently.
Add extra chili pakora within the oil and fry them until they’re golden. Watch out when turning or flipping the pakoras within the oil.
When golden and crisp, take away the mirchi vada.
Place them on a kitchen paper towels to take away extra oil.
Serve Rajasthani Mirchi Bada sizzling with tomato ketchup, coriander chutney with night chai.
Substitutions
1/2 tsp dry mango powder – 1/2 tsp lemon juice or add as per style.
Bhavnagri chilies – massive chilies used for pickling or jalapeno peppers
This Mirchi Bada put up from the archives first revealed in June 2015 has been up to date and republished on January 2023.
Source
