🌶️ Mirchi Vada - Spicy Stuffed Chilli Fritters (Rajasthani Street Food)

on

 

Makes: 8–10 vadas

Mirchi Vada is a beloved Rajasthani street snack made from large green chilies stuffed with a flavorful spiced potato filling, coated in gram flour batter, and deep-fried until perfectly crisp. Crunchy on the outside and soft inside, it pairs wonderfully with hot tea.

🧾 Ingredients

For the Chilies

  • 8–10 large green chilies
     (Bhavnagri or any large, mild variety works best)

  • Oil, for deep frying

For the Potato Filling

  • 3 medium potatoes, boiled, peeled, and mashed

  • 1 tablespoon oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon fennel seeds (saunf)

  • A pinch of asafetida (hing)

  • 1 teaspoon ginger, finely chopped

  • 1–2 green chilies, finely chopped (adjust to taste)

  • ½ teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon coriander powder

  • ½ teaspoon amchur (dry mango powder)

  • Salt to taste

  • 2 tablespoons fresh coriander leaves, chopped

For the Batter

  • 1 cup besan (gram flour)

  • ¼ teaspoon turmeric powder

  • ½ teaspoon red chili powder

  • A pinch of asafetida

  • Salt to taste

  • Water, as needed

  • 1 teaspoon oil or a pinch of baking soda (optional, for extra crispiness)

👩‍🍳 Method

1. Prepare the Chilies

  • Wash and thoroughly dry the green chilies.

  • Make a vertical slit along each chili, keeping the stem intact.

  • Carefully remove the seeds to reduce heat.

  • Set aside.

2. Make the Potato Filling

  • Heat oil in a pan over medium heat.

  • Add mustard seeds and allow them to crackle.

  • Add fennel seeds and hing.

  • Stir in ginger and green chilies; sauté briefly.

  • Add turmeric, red chili powder, coriander powder, and salt.

  • Add mashed potatoes and mix well.

  • Stir in amchur and fresh coriander.

  • Cook for 2–3 minutes. Remove from heat and allow to cool.

3. Stuff the Chilies

  • Gently fill each slit chili with the prepared potato mixture.

  • Press lightly to seal and keep aside.

4. Prepare the Batter

  • In a bowl, combine besan, turmeric, red chili powder, hing, and salt.

  • Add water gradually to form a thick, smooth batter (coating consistency).

  • Mix in oil or baking soda if using.

5. Fry the Mirchi Vadas

  • Heat oil in a deep pan over medium heat.

  • Dip each stuffed chili into the batter, coating evenly.

  • Carefully slide into hot oil.

  • Fry on medium heat, turning occasionally, until golden brown and crisp.

  • Remove and drain on paper towels.

🍽️ Serving Suggestions

  • Serve hot with mint chutney or sweet tamarind chutney

  • Enjoy with hot masala chai

  • In Rajasthan, Mirchi Vada is traditionally served with sweet tamarind sauce

💡 Tips & Variations

  • Use mild chilies to balance the spicy filling.

  • Fry on medium heat for even cooking and crisp texture.

  • For extra crispiness, partially fry, cool, and refry just before serving.

  • For a healthier version, air-fry or shallow-fry using minimal oil.

📖 Cultural Note

Mirchi Vada is especially popular in Jodhpur and Jaipur, often eaten as a breakfast snack or evening street food. It reflects Rajasthan’s love for bold spices and hearty flavors.

Comments

Post a Comment