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mirchi vada recipe, how to make rajasthani mirchi vada recipe

rajasthani mirchi vada recipe with step by step photos – stuffed chili fritters or chili cutlet.

i had made the mirchi vadas on one of these days when it was raining very heavily here. did manage to take pics and add the recipe too.

to make these pakoras or mirchi vadas, you need large chilies, which are not spicy and are mild. i have used bhavnagari chilies. you can also use large green chilies which are used in making stuffed chili pickle. if you live outside india, then you can use jalapeno peppers.

the stuffing is a spiced mashed potato one. crushed fennel seeds are added in the mashed potatoes, which gives the potatoes a unique flavor, unlike other variations of stuffed mirchi pakoda. i make one more variation which is more south indian style and if possible i will share this version too.

mirchi vadas are a popular street food snack in jodhpur, rajasthan. they are also called as chili cutlet.

these mirchi vadas can be served with tomato ketchup or with saunth chutney along with bread slices. serve these crisp spicy mirchi vadas as an evening monsoon tea time snack.

if you are looking for more pakora recipes then do check corn pakora, mirch pakora, paneer pakora, onion pakora and bread pakora recipe.

rajasthani mirchi vada recipe below:

4.64 from 11 votes
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mirchi vada recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
 

rajasthani mirchi vada recipe - popular street food snack of stuffed chili fritters.

course: snacks
cuisine: rajasthani
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
for stuffing mirchi vadas:
  • 250 grams potatoes or 4 medium potatoes, boiled and mashed
  • 1 green chili (hari mirch) - chopped
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • ½ teaspoon fennel seeds (saunf) - crushed
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon amchur (dry mango powder) or add as per taste
  • ¼ teaspoon cumin powder (jeera powder)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing)
  • salt as required
for mirchi vada batter:
  • 1 cup besan (gram flour)
  • ½ cup water + 2 tablespoon, do add water as required
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch baking soda (optional)
  • salt as required
other ingredients:
  • 200 to 250 grams or 8 to 9 bhavnagri chilies or large mild chilies or jalapeno peppers
  • oil for deep frying
how to make recipe
preparation for mirchi vada recipe:
  1. rinse the bhavnagari chilies very well with water. then pat dry with a clean kitchen towel. remove the chili crowns.
  2. with a knife slit each chili from one side. slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit. remove the seeds.
  3. slit all the green chilies this way and keep aside.
  4. steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.
making stuffing for mirchi vada:
  1. when the potatoes are still warm, peel and mash them.
  2. add 1 green 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 red chili powder. mix very well.
making rajasthani mirchi vada:
  1. now stuff the potato mixture very well in the green chilies.
  2. stuff all green chilies this way. keep aside.
  3. in a bowl take 1 cup besan along with 1/4 tsp red chili powder and a pinch of asafoetida.
  4. add 1/2 cup water + 2 tbsp to make a medium thick batter. also add salt. add water as required. 

  5. the addition of water depends on the quality of besan. since i use home made besan, the water amount required is more than store brought one. so add about 1/3 cup water first and then add some tablespoons to get the right consistency.

  6. dip the stuffed chilli in the batter and coat it very well with the batter.
  7. place it in medium hot oil gently.
  8. add more chili pakoras in the oil and fry them till they are golden. be careful when turning or flipping the pakoras in the oil.
  9. when golden and crisp, remove the mirchi vadas.

  10. place mirchi vadas on a kitchen paper towels to remove excess oil.

  11. serve these rajasthani mirchi vadas hot with tomato ketchup, coriander chutney with evening chai.
recipe notes

substitutions
1/2 tsp dry mango powder - 1/2 tsp lemon juice or add as per taste.
bhavnagri chilies - large chilies used for pickling or jalapeno peppers


step by step rajasthani mirchi vada recipe:

1. rinse the bhavnagari chilies very well with water. then pat dry with a clean kitchen towel. remove the chili crowns, if you want. i always remove them.

2. with a knife slit each chili from one side. slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit. remove the seeds and the pith.

3. slit all the green chilies this way and keep aside. if you want you can blanch the chilies also before stuffing them with the mashed potatoes.

4. steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.

5. when the potatoes are still warm, peel and mash them.

6. add 1 green chili, chopped, 2 tbsp chopped coriander leaves, ½ tsp fennel seeds, crushed, ½ tsp coriander powder, ½ tsp dry mango powder/amchur, ¼ tsp cumin powder and ¼ tsp red chili powder.

7. mix very well. check the taste and add more salt or the spice powders if required.

8. now stuff the potato mixture very well in the green chilies.

9. stuff all green chilies this way. keep aside.

10. in a bowl take 1 cup besan along with ¼ tsp red chili powder and a pinch of asafoetida. you can also add a pinch of baking soda, if you want.

11. add ½ cup water + 2 tbsp to make a medium thick batter. also add salt as required. do add water as required. the addition of water depends on the quality of besan. since i use home made besan, the water amount required is more than store brought one. so add about ⅓ cup water first and then add some tablespoons to get the right consistency.

12. stir very well to get a medium thick batter without any lumps. in case the batter becomes thin, then add a few more tablespoons of besan to thicken the batter.

13. dip the stuffed chilli in the batter.

14. coat it very well with the batter.

15. place it in medium hot oil gently.

16. add more chili pakoras in the oil and fry them till they are golden. be careful when turning or flipping the pakoras in the oil.

17. when golden and crisp, remove the mirchi vadas.

18. place mirchi vadas on a kitchen paper towels to remove excess oil.

19. serve these rajasthani mirchi vadas hot with tomato ketchup, coriander chutney, tamarind chutney and slices of bread along with evening chai.




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This post was last modified on June 11, 2017, 12:00 pm

    Categories Indian Street FoodNo Onion No GarlicPopular Indian RecipesStarters & Snacks RecipesVegan Recipes