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how to make mirchi vada recipe
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5 from 1 vote


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 rainiy day other than indulging in mirchi vada with ginger tea? Here is how to make mirchi vada at home with step by step photos.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack, street food
Cuisine: Indian
Servings: 10 vada
Calories: 79kcal
Author: Harini


For potato stuffing

  • 2 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

For making mirchi vada

  • 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.


Serving: 10g | Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Calcium: 5mg | Iron: 1mg