Mirchi Vada (Chili Fritter)
Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.
Servings 9 Mirchi Vada
Ingredients
Ingredients:
- 8 green chilies (I use yellow chili peppers)
For Filling
- 1 cup potatoes boiled peeled and mashed
- 1/2 teaspoon salt
- 1/4 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder (dhania)
- 1/4 teaspoon mango powder (amchur)
- 1 tablespoon chopped cilantro (hara dhania)
- 1/4 teaspoon chilli powder (lal mirch), (optional)
For Batter
- 1/2 cup Besan (gram flour), (available in Indian grocery stores)
- 1/4 teaspoon salt
- 1/4 teaspoon cumin seeds (jeera)
- 1/8 tablespoon baking powder
- 1 tablespoon cilantro chopped (hara dhania)
- Approx. ¼ cup water
Also, need oil to deep-fry
Instructions
- Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
- Mix all the filling ingredients and set aside.
- To make the vada batter, mix all the dry ingredients: Besan, cumin seeds, baking powder and salt. Add the water slowly to make a thick smooth batter, the consistency of pancake batter.
- Add cilantro and mix it well.
- Stuff the chilies with potato mix.
- Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
- Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
- Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Notes
Suggestion
- You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
- The leftover makes great sandwiches.