Mirchi vada

Quick fix for rainy days. Big chillies stuffed and coated with mashed potatoes, dipped in besan batter and deep fried. Presenting the sizzling hot Rajasthani Mirchi vada! 🌶️

Recipe

Ingredients
For stuffing
• Big yellow chillies – 10 to 11
• Boiled and mashed potatoes – 8 to 9 medium
• Finely chopped onions – 2 to 3 medium
• Finely chopped green chillies – 3 small
• Coriander seeds – 1/2 tbsp
• Fennel seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Red chilli powder – 2 tsp
• Coriander powder – 1 tsp
• Roasted cumin powder – 1/2 tsp
• Raw mango powder – 1.5 tsp
• Chaat masala – 1 tsp
• Salt – To taste
• Mustard oil – 1 tsp
• Fresh coriander
For batter
• Besan – 1.5 cup
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1.5 tsp
• Salt – To taste
• Water – 1 cup

For making stuffing

1. Mix together potatoes, onions and green chillies in a bowl. Add coriander seeds and fennel seeds, mix well

2. Add all the dry spices & salt and mix well. Make sure that the spices get incorporated well in the mixture and do not form any lumps

3. Add mustard oil, fresh coriander leaves and mix well

For making batter

1. Take the besan in a bowl. Add salt and spices, mix well

2. Add water in batches (1/4 cup at a time) so as to form a thick batter.
If the batter is too runny, it will not coat the vada properly and will spill in the kadhai. So make sure the consistency of the batter is thick.

For making mirchi vada

1. To de-seed the chilies, make a T-shaped slit in the chilly and remove its seeds so as to make space for the stuffing

2. Fill the stuffing carefully inside the chilies
Warning ⚠️ Be gentle, else the chilies will cut open and not hold together!

3. Evenly coat the stuffed chillies with some more of the same stuffing

4. Dip these chilies in the batter and deep fry on medium heat for 4-5 minutes or until they are brown

Serve these sizzling hot mirchi vadas with chutney of your choice and hot tea/coffee! 🌶