Mirchi Vada

While growing up in Rajasthan, chillies were an integral part of the culture. I love them to say nonetheless.

Here is the most favorite street food of the lot. Mirchi pakoda. This is Serrano chillies stuffed with spiced potatoes and dipped/coated with a thick paste like gram flour mixture.

You shall need: [Makes 4]

Filling-

2.. Medium Size potatoes, boiled and mashed.

1/2 tsp… Salt

1/2 tsp… tsp.. Dhaniya/corriander powder

1/4 tsp… Turmeric powder

1/4 tsp.. Amchur/ Dry Mango powder

1 tbsp… fresh corriander

4… Moti wali hari mirch/serrano chillies. Wipe dry with a paper towel

Batter-

1/2 cup… Gram flour/besan

1/4 cup… Water [plus more if need be]

pinch of salt and red chilly powder

1/8th tsp… Ajwain/carom seeds

Oil to deep fry

Method:

  • Put the oil in the wok for deep frying and heat on medium flame. Once it smokes, reduce the flame to low.
  • Mix the Potatoes with the spices.
  • Slit the chillies only from one side, make an incision. Make sure to pick the chillies that have stems on. It will make things easier.
  • Using a small spoon, scrape out the seeds.
  • Fill the mixture as tightly as you can.
  • Once done, keep aside.

  • Make a paste like covering dough with the spices and gram flour.
  • Using your fingers, apply this paste on the chillies.
  • Drop them slowly in the wok.
  • Fry until nice and golden brown.
  • Take out on a kitchen towel and serve warm with/without chutney.

Hope you try it at home too.

Sending this to:

Mission Street food

Mission Street Food

Favorite Recipes Event: Vegetarian Recipes.

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