Mirchi Vada

Introduction—Hello friends, we welcome you to the Khana Khilana recipe blog. Today, we will share a delicious crispy snack recipe. Mirchi Vada is a crispy delightful breakfast dish made with spicy potato stuffing. This crispy Mirchi Vada is a famous street food dish of Jodhpur city of Rajasthan, which people can often be seen eating with great enthusiasm in the streets and markets there.

Along with Rajasthan, it has become a favourite breakfast dish of many cities and people like to eat this Mirchi Vada along with other pakodas. Mirchi Vada is known by many names in different cities like Mirchi Pakoda, Mirchi Bhaji, Mirchi Cutlet, Stuffed Mirchi, Rajasthani Mirch Pakoda etc.

To make these Mirchi Vada, Bhavangiri, Bhajji and Bullhorn types of chilies are used which are different from other chilies and are thick and large in size and less spicy. These chilies are also used for chili pickles. Although you can make and eat these Mirchi Bada anytime, in the rainy season, the taste of eating hot Mirchi Bada increases manifold when eaten with green coriander mint chutney and tea.

To make this delicious Mirchi Vada, large-sized chilies are cut from the middle and filled with the stuffing of boiled potatoes and aromatic spices. After making a thick paste of gram flour, the stuffed chilies are well coated with the gram flour paste and fried in hot cooking oil till they turn golden and crisp. Once ready, it is served hot with green coriander mint chutney, and tea. So, let’s make this delicious dish.

Preparation Time – 20 – 25 Minutes
Cook Time –  25 – 30 Minutes
Total Time – 55 – 60 Minutes
Servings – 4 + Servs
Cuisine – Rajasthani Indian

 

 

Mirchi Vada Ingredients:

 

For Stuffing

• 250 gm – Bhavnagri green chilies
• 250 gm – Potato (boiled)
• 2 – Green chili (finely chopped)
• 2 Inches – Ginger (finely chopped)
• 2 Tablespoons – Green coriander (finely chopped)
• 2 Tablespoons – Onion (finely chopped)
• 1 Pinch – Asafoetida
• 1 Teaspoon – Coriander powder
• ½ Teaspoon – Salt (as per taste)
• ½ Teaspoon – Red chili powder (as per taste)
• ½ Teaspoon – Black salt
• ½ – Teaspoon – Turmeric powder
• ½ Teaspoon – Cumin seeds (roasted)
• ½ Teaspoon – Fennel seeds (roasted and crushed)
• ½ Teaspoon – Chaat masala
• ½ Teaspoon – Garam masala
• 1 Tablespoon – Lemon juice 

For batter and frying

• 500 gm – Besan (gram flour)
• 700 gm – Cooking oil
• 1 Pinch – Asafoetida
• ½ – Teaspoon – Turmeric powder
• ½ Teaspoon – Red chili powder (as per taste)
• ½ Teaspoon – Salt (as per taste)
• 1 pinch –  Baking soda

 

Mirchi Vada Direction:

 

Step 1

First of all, we will prepare the stuffing of Mirchi Vada. For that, wash 250 gms of good quality potatoes in clean water and boil them. Once the potatoes are boiled, cool them and then peel and mash them.

Step 2

After mashing the potatoes, put them on a big plate and add finely chopped coriander, finely chopped ginger, finely chopped green chilies, chopped onion, and all the ingredients mentioned above Salt Red chili powder Coriander powder Turmeric powder Asafoetida Garam masala Chaat masala Cumin Fennel Garam masala Black salt Lemon juice and mix them well with clean hands. Our stuffing is ready. Try eating a little of it. If there is less salt, chilli or any other spice then add it as per taste and mix it.

 

Step 3

Now we will wash the big green chilli with water and wipe it well with a kitchen towel and make a cut from the bottom side of the stalk with a knife and take out all the seeds from inside the chilli. See the direction in the photo.

Step 4

Fill all the chillies cut from the centre with the potato stuffing prepared from the stalk downwards, using your fingers. After filling all the chilies with stuffing, we will keep them aside and prepare the gram flour batter.

Step 5

Filter the gram flour in a large vessel using an iron sieve and add all the ingredients mentioned in it like a pinch of asafoetida, a pinch of baking soda, salt as per taste, red chili powder and half a teaspoon of turmeric powder and mix everything well. Add water little by little and beat it well for five minutes to make a thick paste. There should be no lumps in the paste. 

Step 6

Now we will prepare to fry the Mirchi Vada, for that we will place a large non-stick pan on the flame and pour cooking oil in it and let it heat well on medium flame. When our cooking oil becomes medium hot, put a drop of gram flour paste in it and see if it floats on top, it means our cooking oil is ready for frying Mirchi Vada.

 

Step 7

Now we will dip the stuffed chili in the gram flour paste by holding it from the stalk and once the gram flour paste is well coated on the chili, we will lift it by holding it from the stalk and carefully put it in the hot oil. We will fry two chili vadas at a time in the pan because there is not much space in the pan. If we put more chillies then they will stick to each other.

Step 8

After coating them with the gram flour paste, we will put two big chillies in the cooking oil and let them lie like that and keep pouring little oil on them in the pan with the help of a slotted spoon. After about 30 seconds, we will turn the chillies with the help of a slotted spoon.

Step 9

Keep the flame medium and roast the Mirchi Vada by turning it till it turns golden. When the Mirchi Vada gets well golden roasted, take them out on a plate on kitchen tissue paper and roast all the Mirchi Vada till they turn golden in the same manner. 

Step 10

After golden roasting all the Mirchi Bada, take them out on kitchen paper and cut them from the middle with a sharp knife and place them in a serving plate. Our hot Mirchi Vada is ready. Serve them hot with green coriander mint chutney and tea.

To make delicious green coriander mint chutney, please see our Hara Bhara Kabab recipe, in which we have explained how to make green coriander mint chutney. Click on the link given below. ⇓

Hara Bhara Kabab Recipe

 

 

Tips And Notes

 

1 – Some people make the Mirchi Vada after stuffing it from the inside and then applying stuffing on all sides of the chili and dipping it in gram flour. If you want, you can also make it this way by applying stuffing on the outside of the Mirchi Vada.

2 – While making a thick paste of gram flour, it should be beaten clockwise for 5 minutes. By doing this, the gram flour swells well and the mirchi vada turns out very good.

3 – After lightly roasting coriander seeds and fennel seeds on low flame, crush them coarsely and add them to the potato stuffing. By doing this, their good aroma comes in the stuffing. Also add half a spoon of black pepper.

 

Faq

 

Q: What is the best chili in the world?

Ans: There are many varieties of chili peppers found around the world and their flavor depends on how hot they are. Dragon’s Breath chili peppers are small in size and are the hottest of all the chili peppers found around the world. The Dragon’s Breath chili was first cultivated by Mike Smith in the city of St Asaph, Denbighshire, UK,

Q: What changes can be made in the stuffing of Mirchi Vada?

Ans: You can add grated paneer along with mashed potatoes and spices to the stuffing of Mirchi Vada or you can also make it by boiling gram lentils after soaking them well in water and mixing them in the stuffing.

Q: How to serve Mirchi Vada?

Ans: After making the Mirchi Vada hot, cut it from the middle with a knife place it on a serving plate, and serve it hot with green coriander mint chutney and tomato ketchup, and hot tea. It tastes very delicious with tea. 

 

 

You May Also Like ⇓

 

Palak Pakoda
Ice Cream Pakoda
Paneer Pakoda Recipe
Mushroom Pakoda Recipe
Malpua Recipe

 

In Conclusion

 

Welcome to the khana khana recipe Blog. Today we have told you about the Mirchi Vada in detail. We told you to wash the big-sized green chillies with clean water and cut them in the middle Boil the potatoes and mash them well and prepare the stuffing by mixing all the mentioned ingredients and chopped coriander, chopped ginger, chopped green chillies. After filling the prepared stuffing well inside the chopped chichiliesake thick paste of gram flour in hot cooking oil and dip the potatoes one by one in the gram flour paste and them in hot oil and fry them golden. Once ready, serve hot with coriander mint green chutney, and hot tea. We hope you like this recipe. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

 

 

Mirchi Vada / Nutrition Value 

 

Amount Per Serving 70 gm (one-piece)

Calories⇒            104 kcal
Fat⇒                     6.4 gm
Carbs⇒                8.8 gm
Protein⇒             2.8 gm