Rajasthani Mirchi Vada | Mirchi Bajji | Stuffed Chili Fritters

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Mirchi Vada is a popular street food from the colorful state of Rajasthan in India. A bit spicy with tongue tickling flavors, it is made by first stuffing the de-seeded green chilies with a delectable potato filling, coating them with a seasoned gram-flour batter and then deep frying to get one of the most yummilicious snacks on earth. Generally served with green and tamarind chutneys on the side, it is quite an addictive stuff and makes for a perfect recipe to go with a cup of hot tea, especially on chilled winter evenings. 

Don't get intimidated by the fact that this snack is made with green chilies because the chilies that generally go in making these fritters are actually one of the most mildest of the varieties (called the Bhavnagari Chilies), plus they are de-seeded to get rid of all the heat. A little tip for the ones living out of India and who cannot lay their hands on Bhavnagarai Chilies, they can make these fritters using the jalapeno peppers; just de-seed the peppers and follow the recipe as given below.

What I like most about these Mirchi Vadas is their super crisp exterior which lends them that awesome crunch when you bite in. And to attain that perfect crispiness, I generally add a bit of cornflour or rice flour to the batter. In case you are allergic to gluten, skip it and continue with rest of the ingredients. And finally, before I jump onto the recipe, one last tip for that smooth and puffy texture of the vadas; it can be attained only if you add a pinch of baking soda. Without it, your vadas would shrink as soon as they are out of the oil. Onto the recipe now.....


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Jodhpuri Mirchi Vada


Jodhpuri Mirchi Vada


Ingredients


  • Bhavnagari Chilies - 8 to 10
  • Besan (gramflour) - 1 cup
  • Cornflour/rice flour (optional) - 1 tbsp
  • Salt - as per taste
  • Red chili powder - 1 tsp
  • Haldi powder - 1/4 tsp
  • Ajwain (carom seeds) - 1/2 tsp
  • Crushed kasoori methi (dried fenugreek) - 1 tsp
  • Baking soda - 1/4 tsp
  • Mustard/ Any vegetable oil - for frying
For Filling
  • Boiled and mashed potatoes (medium sized) - 4
  • Cumin (jeera) - 1 tsp
  • Salt - as per taste
  • Red chili powder - 1 tsp
  • Fennel (saunf) powder - 1 tsp
  • Coarsely crushed dhaniya seeds - 1 tsp
  • Amchoor powder - 1/2 tsp
  • Asafoetida (hing) - 1/4 tsp
  • Chopped green chilies - 2 to 3
  • Chopped coriander - a handful
  • Finely chopped ginger - 1 tsp
  • Chopped cashews (optional) - 2 tsp
  • Oil - 2 tbsp


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Jodhpuri Mirchi Vada


Jodhpuri Mirchi Vada


Jodhpuri Mirchi Vada


Method

  1. Wash and pat dry the chilies.
  2. Slit them vertically from one side and scrape out the seeds using a knife.
  3. Next, prepare a thick yet a pourable consistency batter by mixing besan, rice flour (if using), salt, haldi, red chili powder, ajwain and kasoori methi with about half a cup of water. Keep aside.
  4. Meanwhile prepare the potato filling. In a pan, heat oil. Add in cumin seeds. As they splutter, add asafoetida, chopped cashews, green chilies and ginger. Saute for a minute.
  5. Add all the remaining spices. Give a nice mix. Now add the mashed potatoes and cook for 5 to 7 minutes.
  6. Dish out in a bowl and mix in the chopped coriander. Let cool down to room temperature.
  7. Stuff the slit chilies with the potato filling. 
  8. Heat sufficient oil in a wok. Reduce the flame to medium. (If using mustard oil, let it first come to smoking point and then reduce the flame to medium.)
  9. Mix in the baking soda in the batter. Dip stuffed chilies in the batter one by one and drop them in the oil. Fry them in batches on medium heat till they turn crisp and nice golden in color. 
  10. Remove from oil and serve hot with chutney of your choice.
  11. In case you have guest coming, you can also partially fry the chilies 2-3 hours before their arrival and re-fry till crisp and golden just before serving.

Jodhpuri Mirchi Vada



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