Mirchi vada recipe is a delicious and popular Indian street food originating from Rajasthan. Crispy and yummy chili fritters bajii with a sweet and sour potato stuffing is Rajasthani mirchi bada for you. What could be better on a rainy day other than indulging in mirchi vada with ginger tea? Here is how to make mirchi vada at home with step by step photos.
There are few snacks that we all crave during rains and pakoda, bajji tops the list always. This Jodpuri mirchi vada takes your regular mirchi bajji to a level up with the delicious stuffing.
I have already shared Andra style stuffed mirchi bajji here with peanuts and sesame stuffing. This potato stuffed mirchi bajji is a different take with mashed potato stuffing.
You can serve these piping hot for snacks or as a side dish with a meal.
What Is Mirchi Vada?
Mirchi bada or vada is a popular Indian street food from the state of Rajasthan.
Big green chilies also known as elephant peppers are stuffed with a sweet and sour mashed potato masala, dipped in gram flour batter and then deep fried.
You can use any plump and big green chilies and we usually prefer mild chilies such as bhavanagiri chilies or elephant chilies. You can also use jalapenos.
Stuffing For Mirchi Vada:
The stuffing for this mirchi vada is boiled, mashed and spiced potatoes. The taste of the spicing is spicy and sour. You can easily adjust the seasonings and make it more spicy or less spicy as per taste.
Along with boiled potatoes you can use crumbled paneer for richness. If you want to avoid potatoes you can use sweet potatoes in the stuffing. Just boil and mash it like potatoes.
How To Make Jodhpuri Mirchi Vada At Home?
To make mirchi vada begin by making the stuffing. Boil, peel and mash the potatoes well. Add fennel seeds, coriander powder, cumin powder, red chili powder, amchur powder, tamarind pulp and mix well. Add salt to taste. Stuffing for mirchi bada is ready.
Next we will make the chick pea flour batter for coating the mirchis. Mix chick pea flour with rice flour, carom seeds, chili powder and salt. Add water gradually and make a thick yet flowing batter.
Next rinse and wipe the chilies dry. Make a slit and remove the seeds and pith, keeping the crown and tail intact. Stuff the chilies with prepared masala.
Dip the stuffed chilies in the prepared batter and deep fry in hot oil until golden and crispy. Serve with green chutney or sweet chutney and chopped onions.
Recipe Variations and Tips
As mentioned above you can use mashed sweet potatoes instead of boiled potatoes.
I have added carom seeds in the batter as it aids in digestion. You can also use asafoetida.
Serve mirchi vada hot with chopped onions, sweet chutney.
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How To Make Mirchi Vada Recipe Step by Step
Preparing the stuffing
Boil, peel and mash the potatoes well.
Add salt, chili powder, cumin powder, coriander powder, tamarind pulp, amchur powder and mix well. Adjust the seasoning as per taste.
Making mirchi bada
Mix chick pea flour, rice flour, salt and chili powder well. Add carom seeds too. Add water and make a thick yet flowing lump free batter.
Rinse and wipe the chilies dry. Make a slit in the middle keeping the edges intact.
Stuff the prepared potato mixture well.
Heat oil for deep frying. Dip the stuffed chilies in the prepared batter and deep fry until golden and crispy.
Drain excess oil and serve mirchi bada hot.
Mirchi Vada Printable Recipe
- 2 large potatoes boiled, peeled and mashed
- 1 teaspoon cumin powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon amchur
- 2 teaspoons tamarind paste
- salt to taste
- 10 elephant peppers or any preferred peppers
- 3/4 cup gram flour or chickpea flour
- 1/4 cup rice flour
- 1/4 teaspoon carom seeds
- 1/2 teaspoon red chili powder
- salt to taste
- oil for deep frying
- Boil, peel and mash the potatoes well.
- Add salt, chili powder, cumin powder, coriander powder, tamarind pulp, amchur powder and mix well. Adjust the seasoning as per taste.
- Mix chick pea flour, rice flour, salt and chili powder well. Add carom seeds too. Add water and make a thick yet flowing lump free batter.
- Rinse and wipe the chilies dry. Make a slit in the middle keeping the edges intact.
- Stuff the prepared potato mixture well.
- Heat oil for deep frying. Dip the stuffed chilies in the prepared batter and deep fry until golden and crispy.
- Drain excess oil and serve mirchi bada hot.
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