A delicious twist on the classic Rajasthani street food! Large green chilies are stuffed with a savory spiced egg mixture, dipped in a chickpea flour batter, and fried to golden perfection. A perfect spicy snack for a rainy day.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
277cal
15gprotein
31gcarbs
11g
Ingredients
8 pieces Bhavnagri Mirchi (Large, less spicy green chilies)
4 large Egg (Hard-boiled and peeled)
1 small Onion (Finely chopped)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder (Divided for stuffing and batter)
1 tsp Red Chili Powder (Divided for stuffing and batter)
Crispy, perfectly spiced Egg Stuffed Mirchi Vada - a quick, energy-giving snack that's big on flavor!
This rajasthani dish is perfect for lunch. With 276.59 calories and 15.3g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Vegetable Oil (For sautéing the stuffing)
1.25 tsp Salt (Adjust to taste)
1.5 cup Besan (Gram flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Hing (Asafoetida)
0.125 tsp Baking Soda (A small pinch)
1 cup Water (Approximately, for batter)
Instructions
1
Prepare the Egg Stuffing
Coarsely mash the hard-boiled eggs in a bowl and set aside.
Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the ginger-garlic paste and cook for 1 minute until fragrant.
Stir in 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp garam masala. Sauté for 30 seconds.
Transfer this onion-spice mixture to the bowl with the mashed eggs. Add chaat masala, chopped coriander leaves, and 0.5 tsp salt. Mix gently to combine. Your stuffing is ready.
2
Prepare and Stuff the Chilies
Wash the green chilies and pat them completely dry with a kitchen towel.
Carefully make a lengthwise slit on one side of each chili, keeping the stem intact.
Gently scrape out the seeds and membranes using a small spoon or your fingers to reduce the spiciness.
Fill each chili with the prepared egg stuffing. Be careful not to overstuff, which can cause them to break while frying.
3
Make the Batter
In a mixing bowl, combine the besan, rice flour, ajwain, hing, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Let the batter rest for 10 minutes. Just before frying, add the baking soda and give it a quick stir.
4
Fry the Mirchi Vadas
Heat oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
Hold a stuffed chili by its stem, dip it into the batter, and ensure it's evenly coated on all sides.
Gently slide the battered chili into the hot oil. Fry 3-4 vadas at a time, avoiding overcrowding the pan.
Fry for 5-6 minutes, turning occasionally, until the vadas are golden brown and crispy all over.
Use a slotted spoon to remove the fried vadas and place them on a plate lined with paper towels to absorb any excess oil.
5
Serve
Serve the Egg Stuffed Mirchi Vadas hot with tamarind chutney, green chutney, or tomato ketchup.
