Mirchi vada is a traditional Rajasthani snack in which a spicy and tangy potato filling is stuffed inside large green chilies and then the chilies are dipped in a chickpea flour batter and deep fried. The weather in Bangalore is a little gloomy from past few days and to make it a little fun, these vada’s were perfect. Here is the recipe.
All you need is
Large green chilies – 7-8
Potatoes – 2-3 ( boiled and peeled )
Oil – 2 tbsp and for frying
Cumin seeds – 12 tsp
Heeng Asafoetida – 14 tsp
Saunf Fennel seeds – 12 tsp
Salt to taste
Turmeric powder- 14 tsp
Amchoor dry mango powder – 12 tsp
Fresh coriander – 1 tbsp ( chopped )
Besan chickpea flour – 1 and 12 cup
Red chili powder – 12 tsp
Baking powder – 12 tsp
Method of preparation
Add 2 tbsp oil in a pan.
When the oil is hot, add cumin seeds, heeng and fennel seeds.
Add boiled potatoes.
Add salt, turmeric powder, amchoor powder and fresh coriander.
Mash the potatoes and mix with the spices.
Cook for 2 minutes on high heat.
Remove from the pan and cool.
Mix besan, salt to taste and baking powder in a bowl.
Add little water to make a thick batter.
There should be no lumps in the batter.
Make slits in the green chilies.
Remove the seeds carefully without breaking the chilies.
Stuff the chilies with potato mixture.
Coat the chilies with besan batter and deep fry in hot oil till golden brown from both the sides.
Serve hot with green coriander chutney.