Rajasthani Mirchi Vada Recipe | How to Make Rajasthani Mirchi Vada | Indian Street Food Recipes

Rajasthani Mirchi Vada #Recipe

Rajasthani Mirchi Vada, as the name says is a popular deep fried fritter from the state of Rajasthan. Large green chillies are stuffed with a spicy potato filling and covered in a chickpea flour batter and are then deep-fried to perfection. An ideal snack to munch on during monsoons.

Almost every year to go to Jodhpur en route our visit to the shrine of our kul diety in Osiyan, Rajasthan. When in Jodhpur, you cannot do without enjoying its local street foods and this Rajasthani Mirchi Vada is one that tops the list, of course along with a glass of Makhanya Lassi. So, for the 2nd day BM #89 with chosen theme 'stuffed dishes' - I couldn't think of any other better recipe to share here.

Pune had its first pre-monsoon showers a few days back and with it, I was in a mood to enjoy some fritters with some 'kadak adrak wali chai'. So, I made these Rajasthani Mirchi Vada and enjoyed it with a cup of tea with my friend and neighbour.

Other deep-fried snacks that you can check out:
Vada Pav
Onion Bhajji
Samosa

Without much ado now, let's check out my recipe for Rajasthani Mirchi Vada. Generally, the Mirchi Vada from Jodhpur is very spicy and tangy with a generous use of amchur and red chilli powder. I have toned it down to suit my taste buds.

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Rajasthani Mirchi Vada

Ingredients:

6 large green chillies (large bhajji green chillies)

2 large potatoes, boiled, peeled and mashed.

1 green chilli, finely minced (to taste)

1 tsp grated ginger

1 tbsp oil

Pinch of hing

Salt to taste

½ tsp red chilli powder

1 tsp amchur (dry mango powder)

½ tsp garam masala

1 tbsp oil

Pinch of hing

For coating the fritters

¾ cup besan (chickpea flour)

½ tsp salt

¼ tsp baking soda

¼ cup water to make a thick batter

Oil for frying

Process:

1.       Make a deep cut into the chillies vertically and using a spoon remove the seeds and pith from inside. Keep the top of the chillies intact.

2.       In a pan heat oil. When heated, add hing, minced green chill, ginger and sauté for a few seconds. Add the mashed potatoes and all the spices and salt. Stir to mix nicely. Let it heat through for 2-3 minutes and turn off the heat.

3.       Meanwhile, prepare the thick batter for coating the fritters by mixing besan, salt, and baking soda with water as needed. Whisk it well to make it lump free.

4.       When the potato filling has cooled down a bit, stuff the filling into the slit chillies. You should be generous in stuffing it.

5.       Heat oil for frying in a kadhai. When the oil is heated through, dip the stuffed chillies in the batter and deep fry them in the oil, till it is golden brown in colour.

6.       Depending on the size of your kadhai, you can fry 2 or more at a time.

7.       When all are done, serve them hot with a generous sprinkling of chaat masala along with green chutney and imli chutney for best taste.

This is my entry for BM#89 Day 2 under the theme 'Stuffed Dishes'. For Day 1, I had posted Stuffed Cauliflower Paratha.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

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