Chicken Mirchi Vada

Instructions

1. 1

   Prepare the Chilies

   • Wash and thoroughly dry the large green chilies.
   • Make a slit lengthwise on one side of each chili, being careful not to cut all the way through to the other side.
   • Gently scrape out the seeds and white membranes with a small spoon to reduce the spiciness. Set the prepared chilies aside.
2. 2

   Cook the Chicken Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the chicken mince. Break up any lumps with a spoon and cook for 5-6 minutes until the chicken is no longer pink.
   • Stir in the turmeric powder, 1/2 tsp red chili powder, coriander powder, garam masala, amchur powder, and 3/4 tsp salt. Mix well.
   • Continue to cook for 5-7 minutes, until the chicken is fully cooked and the mixture is dry.
   • Turn off the heat, stir in the chopped coriander leaves, and allow the filling to cool down completely before stuffing.
3. 3

   Stuff the Chilies

   • Once the chicken filling is cool, carefully spoon it into each of the slit chilies.
   • Pack the filling in firmly but be gentle to avoid breaking the chilies.
4. 4

   Make the Batter

   • In a mixing bowl, combine the besan, rice flour, ajwain, asafoetida, the remaining 1/2 tsp red chili powder, and the remaining 3/4 tsp salt.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon.
   • Just before frying, stir in the baking soda.
5. 5

   Fry the Vadas

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
   • To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the top quickly, the oil is ready.
   • Take a stuffed chili, hold it by the stem, and dip it into the batter, ensuring it is evenly coated on all sides.
   • Gently slide the battered chili into the hot oil. Fry 2-3 vadas at a time to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for 5-6 minutes, turning occasionally, until the vadas are golden brown and crisp all over.
   • Remove with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Chicken Mirchi Vadas hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.