Mirchi Vada is one more that Indian dish, which has regional variations throughout the length and breadth of India. This recipe, right here, is the Rajasthani Mirchi Vada also known as the Mirchi Bada. Though these are also stuffed green chili fritters, but with a difference in the filling which is typical to the Rajasthani cuisine. This side of the country, these may be termed as chili cutlets too. Though, they might not look like a usual cutlet.
More on this Mirchi Vada
The first time I made this Rajasthani Mirchi Vada at home was on a day when it was pouring cats and dogs! Oh, what a lovely time it was. I really can’t put that feeling into words here. So, in the beginning itself, I’ll suggest you to try these the soonest.
To make this Mirchi Bada, you need the larger, non-spicy and mild variety of green chilies. Some of these typical varieties are the Bullhorn chilies, bajji mirchi or the Bhavnagri chilies. One more very famous Hyderabadi dish that uses such a chili type is this Mirchi Ka Salan.
In my Rajasthani Mirchi Vada recipe, I have used the Bhavnagri green chilies. You can also use the other varieties or even the large, thick green chilies which are used to make the stuffed chili pickle. If you are out of India, jalapeno peppers are a good choice for this recipe.
Table of Contents
Th stuffing of this Mirchi Bada is a tangy, spiced mashed potatoes one. Crushed fennel seeds are added in the mashed aloo, which gives the mixture a unique flavor as compared to the other stuffed Mirchi Vada variations.
This Mirchi Vada is quite popular as a snack on the streets of Jodhpur in Rajasthan. There, the vendors selling these flavorful chili vadas also call it as stuffed chili cutlet. But as I mentioned right in the beginning, you may not find the looks cutletish at all.
Relish this crispy, fiery Mirchi Bada as an evening tea/coffee time snack, best during monsoons. With a side of imli chutney, pudina chutney or even tomato ketchup, it’s going to literally blow your minds. You can also team these vadas with bread slices.
How to make Rajasthani Mirchi Vada
1. Rinse 200 to 250 grams or 8 to 9 Bhavnagri chilies very well in 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 pith.
3. Slit all the green chilies this way and keep aside. If you want, you can even blanch the chilies before stuffing them with the mashed potatoes.
4. Steam or boil 250 grams or 4 medium 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 chopped green chili, 2 tablespoons chopped coriander leaves, ½ teaspoon crushed fennel seeds (saunf), ½ teaspoon coriander powder, ½ teaspoon dried mango powder (amchur powder), ¼ teaspoon cumin powder and ¼ teaspoon red chili powder.
7. Mix very well. Check the taste and add more salt or spice powders, if required.
Stuffing green chilies
8. Now, stuff the prepared potato mixture very well in the green chilies.
9. Stuff all green chilies this way. Keep aside.
10. In a bowl, take 1 cup gram flour (besan) along with ¼ teaspoon red chili powder and a pinch of asafoetida (hing). You can also add a pinch of baking soda, if you want.
11. Add ½ cup + 2 tablespoons water (or as required) to make a medium thick batter. Also, add salt as required. The addition of water depends on the quality of gram flour. Since I used homemade gram flour, the quantity of water required was more than the 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, add a few more tablespoons of gram flour to thicken the batter.
Frying Rajasthani Mirchi Vada
13. Dip the stuffed green chili in the batter.
14. Coat it very well with the batter.
15. Gently place it in medium hot oil.
16. Add more Mirchi Vada in the oil and fry till golden. Be careful when turning or flipping the pakodas in the oil.
17. When golden and crisp, remove the Mirchi Vada with a slotted spoon.
18. Place the pakodas on kitchen paper towels to remove excess oil.
19. Serve Mirchi Bada hot with tomato ketchup, coriander chutney, tamarind chutney and slices of bread along with ginger tea or filter coffee.
- Substitutes: ½ teaspoon lemon juice or as per taste for dried mango powder (amchur powder); jalapeno peppers or other large green chilies for Bhavnagri chilies.
- Before stuffing the chilies with mashed potato mixture, you can even blanch the chilies.
- You can add more or reduce the spice powders according to your taste likings.
- While making the batter, you can add a pinch of baking soda too in it.
- Since I used homemade besan to make the batter, I added more water. This might change if you are using store-bought besan as the quantity of water will depend on the quality of besan. So, begin by adding ⅓ cup water, then increase by a few tablespoons till the right consistency is achieved.
- If the batter becomes thin, add some tablespoons of gram flour to thicken it. you should have a medium-thick batter to coat the Mirchi Vada well.
- To cook the vadas evenly, fry on medium heat.
If you stay out of India, the best option for you is to use jalapeno peppers.
I suggest you to make this particular recipe with the stuffing, or else it won’t be the classic Rajasthani Mirchi Vada. If at all you want to make it without stuffing, then this Mirchi Pakoda recipe is what you should follow.
For another stuffing mixture option, follow this recipe. This is called the Mirchi Bajji, which is a special from South India and is quite distinct in its stuffing.
Yes, you can. But then, do add about ½ teaspoon lemon juice instead.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mirchi Vada (Stuffed Mirchi Bada)
for stuffing mirchi vada
- 250 grams potatoes or 4 medium potatoes, boiled and mashed
- 1 green chili – chopped
- 2 tablespoon chopped coriander leaves
- ½ teaspoon fennel seeds – crushed
- ½ teaspoon Coriander Powder
- ½ teaspoon amchur (dry mango powder) or add as per taste
- ¼ teaspoon cumin powder
- ¼ teaspoon red chili powder
- 1 pinch asafoetida
- salt as required
for mirchi vada batter
- 1 cup besan (gram flour or chickpea flour)
- ½ cup water + 2 tablespoon, do add water as required
- 1 pinch asafoetida (hing)
- ¼ teaspoon red chili powder
- 1 pinch baking soda (optional)
- salt as required
- 200 to 250 grams or 8 to 9 bhavnagri chilies or large mild chilies or jalapeno peppers
- oil for deep frying
preparation for mirchi vada
- Rinse the bhavnagari chilies very well with water. Then pat dry with a clean kitchen towel. Remove the chili crowns.
- 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.
- Slit all the green chilies this way and keep aside.
making stuffing for mirchi vada
- Steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.
- When the potatoes are still warm, peel and mash them.
- 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 mirchi vada
- Now stuff the potato mixture very well in the green chilies.
- Stuff all green chilies this way. Keep aside.
- In a bowl take 1 cup besan along with 1/4 tsp red chili powder and a pinch of asafoetida.
- Add 1/2 cup water + 2 tbsp to make a medium thick batter. Also add salt. 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 1/3 cup water first and then add some tablespoons to get the right consistency.
frying mirchi vada
- Dip the stuffed chilli in the batter and coat it very well with the batter.
- Place it in medium hot oil gently.
- Add more chili pakora in the oil and fry them till they are golden. Be careful when turning or flipping the pakoras in the oil.
- When golden and crisp, remove the mirchi vada.
- Place them on a kitchen paper towels to remove excess oil.
- Serve Rajasthani Mirchi Bada hot with tomato ketchup, coriander chutney with evening chai.
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