rajasthani mirchi vada

rajasthani mirchi vada

ingredients (measuring cup used, 1 cup = 250 ml)

for stuffing:

• 250 grams potatoes, 4 medium potatoes, boiled and mashed
• 1 green chili, chopped
• 2 tbsp chopped coriander leaves
• ½ tsp fennel seeds, crushed
• ½ tsp coriander powder
• ½ tsp dry mango powder or add as per taste
• ¼ tsp cumin powder
• ¼ tsp red chili powder
• pinch of asafoetida
• salt as required

for batter:

• 1 cup besan/gram flour
• ½ cup water + 2 tbsp (do add water as required)
• pinch of hing/asafoetida
• ¼ tsp red chili powder
• pinch of baking soda (optional)
• salt as required

other ingredients:

• 200 to 250 grams or 8 to 9 bhavnagri chilies or large mild chilies or jalapeno peppers
• oil for deep frying

how to make the recipe:

prepping:

1. rinse the bhavnagari chilies very well with water. then pat dry with a clean kitchen towel. remove the chili crowns.
2. with a knife slit each chili from one side. slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit. remove the seeds.
3. slit all the green chilies this way and keep aside.
4. steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.

preparing stuffing:

1. when the potatoes are still warm, peel and mash them.
2. add 1 green chili, chopped, 2 tbsp chopped coriander leaves, ½ tsp fennel seeds, crushed, ½ tsp coriander powder, ½ tsp dry mango powder, ¼ tsp cumin powder and ¼ tsp red chili powder. mix very well.

stuffing the chilies and frying them:

1. now stuff the potato mixture very well in the green chilies.
2. stuff all green chilies this way. keep aside.
3. in a bowl take 1 cup besan along with ¼ tsp red chili powder and a pinch of asafoetida.
4. add ½ cup water + 2 tbsp to make a medium thick batter. also add salt. add water as required. the addition of water depends on the quality of besan. since i use home made besan, the water amount required is more than store brought one. so add about ⅓ cup water first and then add some tablespoons to get the right consistency.
5. dip the stuffed chilli in the batter and coat it very well with the batter.
6. place it in medium hot oil gently.
7. add more chili pakoras in the oil and fry them till they are golden. be careful when turning or flipping the pakoras in the oil.
8. when golden and crisp, remove the mirchi vadas.
9. place them on a kitchen paper towels to remove excess oil.
10. serve these rajasthani mirchi vadas hot with tomato ketchup, coriander chutney with evening chai.

notes

substitutions
1/2 tsp dry mango powder - ½ tsp lemon juice or add as per taste. 
bhavnagri chilies - large chilies used for pickling or jalapeno peppers