Rajasthani Mirchi Vada | Mirchi Bajji | Stuffed Chili Fritters

By -
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.....


Shop for Related Products.....



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


Shop for Related Products.....




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



Shop for Related Products.....





Can't make now?? Pin here for later...


Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Punjabi Kathal ki Sabzi | North Indian Dry Unripe Jackfruit Curry

By -
Image
Kathal , also known as Jackfruit is one of my favorite vegetables that can be found in Indian markets around July-August for a short period. The fibrous fruit with its shredded meaty texture makes for an apt substitute for non-vegetarians and you would be surprised to know kathal is often used for mock meat dishes in South East Asian countries. While this beautiful vegetable/fruit is quite delicious, there is only one negative factor to it; it's hard skin and an itchy sticky liquid that oozes out of it that makes cutting jackfruit a messy and difficult task. However, having said so, I'll share a foolproof trick to ease out the cutting process; just grease your hands and knife with generous quantity of mustard oil while skinning and cutting this fruit. Applying mustard oil will ensure you don't face any itchiness, thus, making the whole process a piece of cake. These days, already skinned and chopped jackfruit pieces are also available in the vegetable markets.
Read more