by Pallavi Purani

Mirchi Vada

While growing up in Rajasthan, chillies were an integral part of the culture. I love them to say nonetheless.

Here is the most favorite street food of the lot. Mirchi pakoda. This is Serrano chillies stuffed with spiced potatoes and dipped/coated with a thick paste like gram flour mixture.

You shall need: [Makes 4.

Print Recipe
Mirchi Vada
While growing up in Rajasthan, chillies were an integral part of the culture. I love them to say nonetheless.
Servings
Ingredients
  • Filling
  • 2 potatoes .. . Medium Size , boiled and mashed
  • 1/2 tsp Salt ... .
  • 1/2 tsp... tsp Dhaniya corriander / powder .. .
  • 1/4 tsp Turmeric powder ... .
  • 1/4 tsp Amchur Mango powder / Dry .. .
  • 1 tbsp corriander fresh ... .
  • 4 mirch serrano chillies ... Moti wali hari or .
  • Batter
  • 1/2 cup Gram flour besan / ... .
  • 1/4 cup Water [plus more] if ...
  • pinch salt chilly of . and red powder
  • 1/8 tsp Ajwain seeds th / carom ... .
  • Oil to deep fry .
Servings
Ingredients
  • Filling
  • 2 potatoes .. . Medium Size , boiled and mashed
  • 1/2 tsp Salt ... .
  • 1/2 tsp... tsp Dhaniya corriander / powder .. .
  • 1/4 tsp Turmeric powder ... .
  • 1/4 tsp Amchur Mango powder / Dry .. .
  • 1 tbsp corriander fresh ... .
  • 4 mirch serrano chillies ... Moti wali hari or .
  • Batter
  • 1/2 cup Gram flour besan / ... .
  • 1/4 cup Water [plus more] if ...
  • pinch salt chilly of . and red powder
  • 1/8 tsp Ajwain seeds th / carom ... .
  • Oil to deep fry .
Instructions
  1. Wash and wipe the chillies
  2. Put the oil in the wok for deep frying and heat on medium flame. Once it smokes, reduce the flame to low.
  3. Mix the Potatoes with the spices.
  4. Slit the chillies only from one side, make an incision. Make sure to pick the chillies that have stems on. It will make things easier.
  5. Using a small spoon, scrape out the seeds.
  6. Fill the mixture as tightly as you can.
  7. Once done, keep aside.
  8. Make a paste like covering dough with the spices and gram flour.
  9. Using your fingers, apply this paste on the chillies.
  10. Drop them slowly in the wok.
  11. Fry until nice and golden brown.
  12. Take out on a kitchen towel and serve warm with/without chutney.
Recipe Notes



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