Friday, 5 July 2013

Mirchi Vada (Chili Fritter)

Mirchi Vada  is a Rajasthani popular snack. This snack for people who love spicy and hot food.

Oil - for deep fry

For Stuffing-
Boiled potatoes,peeled and mashed- 1 cup
Cumin powder- 1/2 tsp
Coriander powder - 1/2 tsp
Mango powder (amchoor)- 1/4 tsp
Chilli powder- 1/4 tsp (optional)
Salt to taste

For Batter-
Gram flour (besan)- 1/2 cup
Turmeric powder- 1/2 tsp
Asofedia (hing)- 1/4 tsp
Cumin powder- 1/2 tsp
Chilli powder- 1/4 tsp
Soda bi-carb- 1 pinch
Salt to taste
Water- approx. ¼ cup 

Vertically slit the chili, don’t remove the stem. If you don't like spicy,remove the seeds. Set aside.
Mix all the filling together.

For making the batter, combine add all the dry ingredients together. Add the water slowly to make smooth and lumps-free batter.
Stuff the chilies with potato mix.
Heat the oil in a frying pan over medium heat wok (kadai). 
Dip the filled chili in the batter one at a time making sure chili is covered with batter all around and slowly drop into the wok.
Turn occasionally fry the mirchi vada until all sides are golden brown. It should take about 3-4 minutes on simmer. Take the mirchi vadas out over tissue paper.
Served hot with tamarind Chutney.

Do not use Bhavanagari chilies for this vada, in my opinion. Becoz bavanagari chilli has thick skin. The skin uncooked, when we fried them.

Other long and thick chilli also available in the market, but they are spicy. So you can omit red chilli powder from this recipe.  


Anonymous said...

Im from Rajasthan myself! Love Mirchi ke pakode.. especially during monsoon... Great post!

Purva Sawant said...

Thanks Tanushree !

Unknown said...

Yummy.mouthwatering.mast recipe.

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