Rajasthani Mirchi Vada recipe is a popular street food snack of potato stuffed chilli fritters that are batter coated and deep fried. For Mirchi Bada, the batter is made with gram flour (besan) and the stuffing is made with spiced and tangy mashed potatoes.
Rinse the bhavnagari chilies very well with water. Then pat dry with a clean kitchen towel. Remove the chili crowns. You can keep the crowns if you prefer.
With a knife slit each chili from one side. Slit from the top side and keep about 0.5 to 1 cm space at the bottom before the slit. Remove the seeds and pith with a small spoon.
Slit all the green chilies this way and set them aside.
Making potato stuffing
Steam or boil potatoes in a pressure cooker or steamer until they are cooked very well and fork tender. Add water as needed to cook the potatoes.
When the potatoes are still warm, peel and mash them.
Add chopped green chilies and coriander leaves.
Next add the crushed fennel seeds (or fennel powder), coriander powder, dry mango powder, cumin powder red chili powder. Mix very well.
Making mirchi vada
Now stuff the potato mixture evenly in the green chilies.
Stuff all green chilies one by one and set them aside.
In a bowl take the gram flour, red chili powder and a pinch of asafoetida.
Add ½ cup water + 2 tablespoons to make a medium-thick batter. Also add salt.
Remember to add water as required. The addition of water depends on the texture and quality of gram flour. Since I have use home made gram flour in the recipe, the water amount needed is more than store brought one. Thus first add about ⅓ cup water and then add some tablespoons to get the right consistency.
Frying mirchi bada
Take oil as needed to deep fry in a kadai (wok).
Dip the stuffed chilli in the batter and coat it evenly with the batter.
Place it in medium hot oil gently and carefully.
Add more chili vada in the oil and fry them till they are golden. Be careful when turning or flipping the vada in the oil.
When one side is golden, turn over gently with a slotted spoon and fry the second side.
When golden and crisp, remove the mirchi vada.
Place them on a kitchen paper towels to remove excess oil. Fry the remaining chillies in batches.
Serve Rajasthani Mirchi Bada hot with tomato ketchup, coriander chutney with evening chai.
Notes
Substitutions
½ teaspoon dry mango powder - ½ teaspoon lemon juice or add as per taste.
Bhavnagri chilies - large chilies used for pickling or jalapeño peppers