Rajasthani Mirchi Vada is a popular street food snack. It is a spicy chili fritter. This Mirchi Vada also known as a Jodhpuri Mirchi Vada. It is a green peppers stuffed with a spicy potato filling and deep fried which is usually served with meethi chutney and green chutney. Rajasthan has its own specialty and the most popular food is the combination of dal and bati churma but for the adventurous traveler, willing to experiment, there is lots of varieties available.
Besides spicy flavors Jodhpur region is also famous for its Mirchi Vada. Mirchi Vada is originated from Jodhpur. Although now, this spicy stuffed fried dish is popular throughout Rajasthan and in fact the whole country. Today I am sharing this popular Snack of Rajasthan also known as Jodhpuri Mirchi Vada.
In other part of world (India) monsoon started already and my world (USA) enjoying our summer season! But ya some time it’s raining here too! Where I’m living there is not a constant summer, sometime its sunny, sometime it rainy or cloudy! And my heart keeps saying me SO WHAT Babe if we don’t have rainy season yet but for this delicious snack any weather can work for us!
Ingredients:
For Batter
• 1 cup Gram Flour/Besan
• ¼ tsp Turmeric Powder
• ¼ tsp Red Chili Powder
• ¼ tsp Baking Soda
• Salt
For Stuffing
• 3-4 Medium sized Potato boiled
• 2 Small Green Chilies Finely Chopped
• ½ tsp Red Chili Powder
• ½ tsp Amchoor Powder
• ½ tsp Cumin Seeds Powder
• 1 tbsp Coriander Seeds Powder
• 1 tsp Crushed Fennel Seeds/Sauf
• Pinch of hing
• Salt
• 2-3 tbsp Chopped Coriander Leaves
• ¼ tsp Anardana Powder (optional)
Other Ingredients
• 8-9 Big Large Green Chilies/Bhavnagri Mirch
• Oil for Deep Frying
Method:
1. In a mixing bowl add all the batter ingredients and mix it well then add ½ cup of water gradually and make smooth lump free thick batter. Add more 1-2 tbsp water if required! Make sure batter should be neither thick nor thin, same like Pakora batter and then keep aside.
For stuffing
1. Peel and mash the boiled potatoes. Add chopped green chilies, red chili powder, cumin powder, Coriander powder, fennel, salt, Amchoor and anardana powder in it.
2. Now add chopped coriander leaves and mix it properly using your fingers and keep aside.
How to process
1. Take the large chili, wash and wipe it completely, then using sharp knife’s point slit it lengthwise and deseed it. Use same process for remaining chilies.
2. Heat oil in a kadhai for deep frying.
3. Now take the stuffing mixture and stuff it into the large chilies using your fingers and press it with thumbs.
4. Now take prepared batter, dip the stuffed chili into the batter and coat the batter mixture properly all sides.
5. Then slowly drop the batter coated chili into the hot oil and fry it all side on low medium flame till golden brown. Fry all remaining stuffed chilies one by one same way.
6. Your Rajasthani Mirchi Vada is ready. Remove the fried vadas on absorbent paper. Serve hot with chutneys and hot cup of tea and enjoy the snack.
Tips:
• If Bhavnagri Chilies are not available, then you Can use Jalapeno Pepper.
• You can store half fried chilies into the air tight container and then double fry it till golden brown before serving.
• You can use 1 tbsp lemon juice instead of Amchoor powder.
• I used Italian Green Cubanelle Chile peppers which is available in most of Walmart and Wegmans stores.
- 1 cup Gram Flour/Besan
- ¼ tsp Turmeric Powder
- ¼ tsp Red Chili Powder
- Salt
- ¼ tsp Baking Soda
- For Stuffing
- 3-4 Medium sized Potato boiled
- 2 Small Green Chilies Finely Chopped
- ½ tsp Red Chili Powder
- ½ tsp Amchoor Powder
- ½ tsp Cumin Seeds Powder
- 1 tbsp Coriander Seeds Powder
- 1 tsp Crushed Fennel Seeds/Sauf
- Pinch of hing
- Salt
- 2-3 tbsp Chopped Coriander Leaves
- ¼ tsp Anardana Powder (optional)
- 8-9 Big Large Green Chilies/Bhavnagri Mirch
- Oil for Deep Frying
- In a mixing bowl add all the batter ingredients and mix it well then add ½ cup of water gradually and make smooth lump free thick batter. Add more 1-2 tbsp water if required! Make sure batter should be neither thick nor thin, same like Pakora batter and then keep aside.
- Peel and mash the boiled potatoes. Add chopped green chilies, red chili powder, cumin powder, Coriander powder, fennel, salt, Amchoor and anardana powder in it.
- Now add chopped coriander leaves and mix it properly using your fingers and keep aside.
- Take the large chili, wash and wipe it completely, then using sharp knife’s point slit it length wise and deseed it. Use same process for remaining chilies.
- Heat oil in a kadhai for deep frying.
- Now take the stuffing mixture and stuff it into the large chilies using your fingers and press it with thumbs.
- Now take prepared batter, dip the stuffed chili into the batter and coat the batter mixture properly all sides.
- Then slowly drop the batter coated chili into the hot oil and fry it all side on low medium flame till golden brown. Fry all remaining stuffed chilies one by one same way.
- Your Rajasthani Mirchi Vada is ready. Remove the fried vadas on absorbent paper. Serve hot with chutneys and hot cup of tea and enjoy the snack.
• You can store half fried chilies into the air tight container and then double fry it till golden brown before serving.
• You can use 1 tbsp lemon juice instead of Amchoor powder.
• I used Italian Green Cubanelle Chile peppers which is available in most of Walmart and Wegmans stores.
3 Responses to “Rajasthani Mirchi Vada(Chili Fritter)”
First of all super duper clicks!! Love these chilli fritters of Rajasthan.. Haven’t yet tried rajasthani dishes.. Will try it out one day.. 🙂
thanks Seenasfoodbasket!