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.
makes 8.
Ingredients:
- 8 green chillies (I use yellow chilli 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 (amchoor)
- 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
Method
- Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
- Mix all the filling ingredients together and set aside.
- To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make 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.
- Vadas are best served hot. Serve them Tamarind Chutney.
Suggestion
- You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
- The left over makes great sandwiches.
Dear Manjula. I love spicy and fairly hot, but some of my friends and family do not like too hot. Can you suggest a “moderately” hot pepper that I can use to make this. I don’t know the names of peppers well, except jalapeno and bell peppers.
Valerie usually banana peppers are not very hot but remove the seeds before filling the mix
Awesome recipe. My mom’s fav dish. Thankyou for sharing.
Ur recipes are always good….
Ritu, Thank you
Interesting i always try your receipes
Rita, thank you
Mam please give me ingredient in hindi thnks
Rajni,ingredients are written in hindi next to english
Hi ma’am
I follow most of ur receipes n I get appreciation from my family.
I need one receipe called chakodi in telugu I don’t know what they say in hindi.
Made with rice flour please give that receipe for me….
Aruna, I have never tasted this, but sound interesting I will try
Is this yellow chilly peppers available in USA? Is it very spicy?
Thanks.
Raj, These are mild
I am going to try making these as I know my hubby will love them.
It is main food of jodhpurites
Where did you buy this yellow chilly from? I have never seen this in any shops in USA. I have seen the big Italian sweet pepper only. Is this chilly very spicy? Thanks.
Raj, Almost every grocery store keep them
I made this vadas with jalapeno peppers as that is what I had on hand. I scoured the seeds out well and made the vadas per instructions. They turned out awesome. These are pakoras with a very tasty twist. Thank you, Ms Manjula.
Very Tasty added as an extra star to my shayari party.
Thnks, very creative & innovative.
I find magnificent recipe. surely to attempt these days thanks
Can’t wait to try this out, especially in this weather. And the good part is that they don’t look too greasy too.
Manjula Aunty, as always, you look so pretty in sari.