Rajasthani style mirchi vada|stuffed mirchi vada recipe:step by step instructions with images.
Spiced potato stuffed in green chilli and then deep fried in the besan batter.
This stuffed mirchi vada are perfect for rainy days with a cup of tea, or you can even have it as a evening snacks with bread or pav and chutney.
I had these Rajasthani style stuffed mirchi vada in Jaipur when I went on college trip on my 2nd year of graduation I remember the taste of crushed coriander seeds and fennel seeds, it tasted yum.
Every state in India has different way of making it, this mirchi vada is very popular street food in Jodhpur Rajasthan but you can find this easily in any city in Rajasthan.
Potato stuffing take this chilli fritters to another level and you can increase or decrease the amount of spices according to your taste.
If you haven’t tried Rajasthani mirchi vada then no problem experience the same taste at home and enjoy!😉 I hope you will like it.
Quick jump:
Ingredients
- Green chillies: we need big green chilli or jalapeños or bhavnagiri which are less spicier and have less seeds as well. these green chillies are easily available in local vegetable market.
- Gram flour mixture: besan or chickpea flour, spices for seasoning, water and lemon juice. lemon juice makes the chilli fritters extra fluffy.
- Potato mixture: Boiled mashed potatoes, crushed fennel seeds, coriander seeds, seasoning, grated ginger and green chilli.
- Other: Refined oil or canola oil for frying the vada.
How to make mirchi vada
Besan batter:
Add chickpea flour or besan in the bowl then add salt, turmeric powder, red chilli powder, amchur powder or dry mango powder and water. mix it well and if required add more water.
The batter should have pouring consistency, it should neither be thick or thin. when the flour is mixed nicely then add lemon juice in it and mix it well.
Lemon juice helps to make the mirchi vada extra fluffy. It is a better option than baking soda and does the same work.
Potato stuffing:
In the bowl add boiled mashed potatoes then add chopped green chilli, chopped coriander leaves, grated ginger or minced ginger, carrom seeds, crushed fennel seeds and coriander seeds, salt, red chilli powder and dried mango powder.
Mix it well.
Stuffing and frying:
Wash and dry the green chilli, slit it from one side. remove all the seeds and stuff it with the mashed potato mixture.
Dip the stuffed green chilli in the besan batter and fry it in medium hot oil. you can fry 3 stuffed chilli at once.
Fry it from both the sides by flipping it when one side is golden brown. when it is golden brown transfer it to a tissue paper or paper towel.
Repeat the same process for rest of the stuffed green chilli.
Serve it with dhaniya chutney or roasted tomato chutney with bread or pav and chai.
Checkout Rajasthani style mirchi vada recipe video on YouTube.
Top tips
- I have lemon juice in the besan batter as lemon juice will make vada extra fluffy and delicious. you can also use baking soda instead of lemon juice.
- If you have leftover besan batter and potato mixture then make stuffed bread pakoda with it or if you only have leftover besan batter then slice 1 onion and make onion pakoda of it or if have leftover potato mixture then make tikki of it.
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Recipe card
Rajasthani style mirchi vada|stuffed mirchi vada recipe
Try this delicious and crispy mirchi vada, it is very popular Rajasthani street food. checkout step by step instructions mentioned below.
Ingredients
Besan batter
- 1 cup besan or gram flour
- 1 teaspoon salt
- 1 pinch turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon amchur powder or dried mango powder
- Water(as required)
- 1/2 teaspoon lemon juice
Potato mixture
- 4 medium size boiled potatoes
- 1 green chilli chopped
- 2 tablespoon chopped coriander leaves
- 1 teaspoon grated ginger
- 1/4 teaspoon crushed fennel seeds (sauf)
- 1/4 teaspoon crushed coriander seeds
- 1/4 teaspoon ajwain or carrom seeds
- 1/2 teaspoon salt
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon amchur powder
Stuffing and frying
- 8 green chilli
Instructions
Besan batter
- Add chickpea flour or besan in the bowl then add salt, turmeric powder, red chilli powder, amchur powder or dry mango powder and water. mix it well and if required add more water.
- The batter should have pouring consistency, it should neither be thick or thin. when the flour is mixed nicely then add lemon juice in it and mix it well.
Potato mixture
- In the bowl add boiled mashed potatoes then add chopped green chilli, chopped coriander leaves, grated ginger or minced ginger, carrom seeds, crushed fennel seeds and coriander seeds, salt, red chilli powder and dried mango powder.
- Mix it well.
Fry
- Wash and dry the green chilli, slit it from one side. remove all the seeds and stuff it with the mashed potato mixture.
- Dip the stuffed green chilli in the besan batter and fry it in medium hot oil. you can fry 3 stuffed chilli at once.
- Fry it from both the sides by flipping it when one side is golden brown. when it is golden brown transfer it to a tissue paper or paper towel.
- Repeat the same process for rest of the stuffed green chilli. serve it with chutney, bread and hot tea.
Notes
- I have lemon juice in the besan batter as lemon juice will make vada extra fluffy and delicious. you can also use baking soda instead of lemon juice.
- If you have leftover besan batter and potato mixture then make stuffed bread pakoda with it or if you only have leftover besan batter then slice 1 onion and make onion pakoda of it or if have leftover potato mixture then make tikki of it.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 127Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 90mgSodium: 170mgCarbohydrates: 20gFiber: 7gSugar: 10gProtein: 47g
All information presented are intended for informational purposes only.
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