A popular snack of Rajasthan which is also known as Jodhpuri Mirchi Vada. A tea time recipe to enjoy in monsoon.
Mirchi vadas are stuffed with masala aloo fillings. Fennel seeds/ saunf are added in the filling to give a different flavor.
Serves 2
Ingredients:
- 4 Large chilies/ Jalapeno peppers
- Oil for deep frying
- Chat masala
For batter
- 1 Cup besan
- 1 Tbsp turmeric powder
- Pinch of hing
- Salt
- Water
- Pinch of baking soda (optional)
For Stuffing
- 2 Boiled potatoes
- 1/2 Tsp crushed fennel seeds
- 1/2 Tsp amchur
- 1 Tsp coriander powder
- 1/2 Tsp cumin powder
- 1 Tsp red chili powder
- 1/4 tsp chat masala (Optional)
- Salt
Recipe:
Step 1- Wash the chilies and dry them using kitchen towel. Slit each chili eith knife from one side and remove the seeds. Keep aside
Stuffing
Step 1- Mash the boiled potatoes and add coriander powder, fennel seeds, cumin powder, amchur, red chili powder and salt. Mix well using your hand
Step 2- Stuff all the chilies with the filling
Batter and frying vada
Step 1- Mix besan, turmeric powder, hing and salt in a large bowl. Add water to make thick batter
Step 2- Heat oil in a deep frying pan. Dip each chili in the batter and deep fry on medium flame
Fry on medium flame so that the chilies get cooked properly
Step 3- Once chilies are golden and crisp remove on a kitchen towel
Sprinkle some chat masala and serve with coriander-pudina chutney and garma garam chai.
