RAJASTHANI MIRCHI VADA

Mirchi Vada is a spicy and tasty deep fried potato stuffed snack in big sized green chiiles specifically used for pickles and bajjis which are less hot than the small chilles.I was wanting to make this since long but had a chance to post this today.Usually served with mint or tamarind chutney,this is more popular in Jodhpur,a town in Rajasthan owing to the water which lends a unique taste.I also tasted once a unique chaat which was made with mirchi vadas.There a lot of snack varieties in India and the North region snacks are quite different from the Southern counterparts.This is such an addictive recipe,that you will end up having many.

These Mirchi vadas are similar to our bhajjis.If you want to see more of bhajjis,check out Chilli Bhajji and Paneer Pakoda.I also have Alu Bonda which is equally delicious.These can very well be served as starters or evening snacks.In Rajasthani cuisine this is served along with the meal.The people of rajasthan are known for deep fried farsans ans many snack varieties but this one is an instant hit and loved by one and all.Scroll down for a easily adaptable recipe and try it and let me know..

Print Recipe

RAJASTHANI MIRCHI VADA

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snack

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rajashthani

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10 minutes

Cook Time

10 minutes

Servings

number

Ingredients

• 6 Chilles/Bhajji Chilles Big Green
• 1 potato
• 1/2 cup gram flour
• 1/4 cup rice flour
• to taste salt
• 1 tsp red chilli Powder
• 1/ 2 tsp turmeric Powder
• 1/2 tsp coriander Powder
• 1/4 tsp Amchur Powder

Course snack Cuisine rajashthani Prep Time 10 minutes Cook Time 10 minutes Servings number Ingredients 6 Chilles/Bhajji Chilles Big Green 1 potato 1/2 cup gram flour 1/4 cup rice flour to taste salt 1 tsp red chilli Powder 1/ 2 tsp turmeric Powder 1/2 tsp coriander Powder 1/4 tsp Amchur Powder

Instructions

1. Slit green chilles and remove the seeds.Remove likewise for all chillies and keep them aside.

   
2. Boil potato and allow it to cool.

   
3. Mash the potato and add red chilli powder,turmeric powder,coriander powder,amchur powder and salt.

   
4. Mix well.

   
5. In a bowl add gram flour,rice flour,salt,turmeric powder and red chilli powder.

   
6. Add water to form a lump free batter.

   
7. Stuff the potato filling in chillies and keep them aside.

   
8. Dip it in the batter and coat them well.

   
9. Heat oil in a pan and deep fry one by one.

   
10. Take them out when golden brown.

    
11. Serve with Green Chutney or Sonth ki Chutney.

    

Recipe Notes

Notes

You can add sprinkle chaat masala and squeeze some lemon juice on top of bhajjias for that tangy flavour.

You can make a chaat using mirchi vada.

You can add chaat masala to potato filling in place of amchur powder.