Rajasthani Mirchi Vada – Mirchi Bhajji

    mirch vada

    Rajasthani Mirchi Vada – Mirchi ke Pakode

    Rajasthani Mirch vada is prepared with thick and less spices green chilies, which are stuffed with little spicy-tangy potato stuffing and dipped in a gram flour batter and then deep fried until crispy. All those who love eating spicy food will surely love this mouthwatering snack. So, today we have an amazing and the most popular snack of Rajasthan known as Mirch vada for you all.

    You can have these yummy Rajasthani green pepper vadas anytime of the day with zingy coriander chutney or tomato sauce. In fact these crispy spicy mirch vada make a perfect evening tea time snack as well. So, here’s an simple and easy to follow recipe for Rajasthani Mirch pakoras for you all. Enjoy!

    Directions

    Getting ready:

    1. Sieve chickpea flour in a bowl.

    rajasthani mirch vada

    2. Rinse and dry the chilies. Take one chilly and slit it in a way keeping it joined at the other side. Likewise slit all the chilies and place it in a bowl.

    rajasthani mirch vada

    3. Peel the boiled potatoes and mash them finely.

    rajasthani mirch vadaMaking:

    4. Take gram flour in a big mixing bowl and add water to it in small portions. Prepare a thick batter same as required for making pakoras.

    rajasthani mirch vada

    5. Now to it add ½ tsp salt, carom seeds and ¼ tsp red chilly powder. Mix everything really well. Cover and keep the batter aside for 10 to 15 minutes.

    rajasthani mirch vada

    6. Heat a pan over flame. To it then add 2 tsp oil. When the oil is rightly hot, splutter cumin seeds first.

    rajasthani mirch vada

    7. After the seeds crackle, add turmeric powder, coriander powder, finely chopped green chilly, ginger paste and saute the spices.

    rajasthani mirch vada

    8. Now add mashed potatoes, salt, red chilly powder, mango powder and garam masala. Mix well and saute the potatoes.

    rajasthani mirch vada

    9. After roasting the potatoes for 2 minutes, add some coriander to it and turn off the flame.

    rajasthani mirch vada

    10. Transfer it to any plate or bowl. Stuffing is now done and ready.

    rajasthani mirch vada

    11. Stuff the slit chilies with the prepared filling. For this, take chilly in your hands, open it up and stuff some filling to it using a spoon. Press nicely and similarly stuff all the chilies.

    rajasthani mirch vada

    12. Batter is ready as well. Add baking soda to it and mix well.

    rajasthani mirch vada

    13. Heat enough oil in a wok to deep fry the chilies. Coat the chilies with prepared batter.

    rajasthani mirch vadas

    14. Drop it in hot oil. Drop 2 to 3 chilies or as many as possible.

    rajasthani mirch vada

    15. Deep fry until they get golden brown from all sides.

    rajasthani mirch vada

    16. Drain out the fried pakoras over kitchen paper towels to remove excess oil. Rajasthani mirchi vadas are now ready.

    rajasthani mirch vadaServing:

    17. Serve these super delicious and lip smacking rajasthani mirch vadas steaming hot with tomato sauce, chutney or any other dip or chutney as desired and relish eating.

    Suggestions:

    • Make sure that the gram flour batter is not too thin or too thick.
    • Oil to deep fry the vadas should be rightly hot. Drop the vadas in hot oil, after frying for a while reduce the flame to medium-low and continue frying till they turn brown and crispy.
    • For 3 to 4 members
    • Time – 35 minutes
    Rajasthani Mirchi Vada - Mirchi Bhajji mirch vada
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Green chilly – 11 (250 grams)
    • Gram flour – 1 cup (100 grams)
    • Boiled potatoes – 3 (250 grams)
    • Green coriander – 2 to 3 tbsp (finely chopped)
    • Cumin seeds – ½ tsp (coarsely ground)
    • Turmeric powder – ¼ tsp
    • Red chilly powder – ½ tsp
    • Coriander powder – 1 tsp
    • Ginger paste – ½ tsp
    • Green chilly – 1 (finely chopped)
    • Garam masala – ¼ tsp
    • Mango powder – ½ tsp
    • Carom seeds – ½ tsp
    • Baking soda – ½ pinch
    • Salt – 1 tsp or to taste
    • Oil – for frying
    Instructions
    1. Sieve chickpea flour in a bowl.
    2. Rinse and dry the chilies. Take one chilly and slit it in a way keeping it joined at the other side. Likewise slit all the chilies and place it in a bowl.
    3. Peel the boiled potatoes and mash them finely.
    4. Take gram flour in a big mixing bowl and add water to it in small portions. Prepare a thick batter same as required for making pakoras.
    5. Now to it add ½ tsp salt, carom seeds and ¼ tsp red chilly powder. Mix everything really well. Cover and keep the batter aside for 10 to 15 minutes.
    6. Heat a pan over flame. To it then add 2 tsp oil. When the oil is rightly hot, splutter cumin seeds first.
    7. After the seeds crackle, add turmeric powder, coriander powder, finely chopped green chilly, ginger paste and saute the spices.
    8. Now add mashed potatoes, salt, red chilly powder, mango powder and garam masala. Mix well and saute the potatoes.
    9. After roasting the potatoes for 2 minutes, add some coriander to it and turn off the flame.
    10. Transfer it to any plate or bowl. Stuffing is now done and ready.
    11. Stuff the slitted chilies with the prepared filling. For this, take chilly in your hands, open it up and stuff some filling to it using a spoon. Press nicely and similarly stuff all the chilies.
    12. Batter is ready as well. Add baking soda to it and mix well.
    13. Heat enough oil in a wok to deep fry the chilies. Coat the chilies with prepared batter.
    14. Drop it in hot oil. Drop 2 to 3 chilies or as many as possible.
    15. Deep fry until they get golden brown from all sides.
    16. Drain out the fried pakoras over kitchen paper towels to remove excess oil. Rajasthani mirchi vadas are now ready.
    17. Serve these super delicious and lip smacking rajasthani mirch vadas steaming hot with tomato sauce, chutney or any other dip or chutney as desired and relish eating.

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads

    You May Also Like