Jodhpuri Mirchi Bada with Mint Chutney

Instructions

1. 1

   Prepare the Potato Stuffing

   • Boil the potatoes until fork-tender, about 15-20 minutes. Peel the skin and mash them coarsely. Set aside.
   • Heat 2 tbsp of oil in a pan over medium heat. Add 0.25 tsp hing and let it sizzle for 10 seconds.
   • Add the chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Stir in the ginger-garlic paste and chopped green chili. Cook for another minute until the raw aroma disappears.
   • Add the spice powders: 0.5 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp amchur, and 0.5 tsp garam masala. Sauté for 30 seconds.
   • Add the mashed potatoes and 1 tsp of salt. Mix everything thoroughly, breaking up any large lumps. Cook for 2-3 minutes, allowing the flavors to meld.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the stuffing to a plate to cool completely.
2. 2

   Prepare and Stuff the Chilies

   • While the stuffing cools, wash and pat dry the large green chilies.
   • Carefully make a vertical slit down one side of each chili, from the stem to about half an inch from the bottom. Ensure you don't cut it in half.
   • If you prefer less heat, use a small spoon to gently scrape out and discard the seeds and white membrane from inside.
   • Once the potato mixture is cool, take a portion and firmly stuff it into each chili. Ensure they are well-filled but not overstuffed, which could cause them to split during frying.
3. 3

   Prepare the Batter

   • In a mixing bowl, combine 1.5 cups besan, 2 tbsp rice flour, 0.5 tsp ajwain, the remaining 0.25 tsp hing, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and 0.25 tsp baking soda.
   • Gradually add about 1 cup of water, 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 10-15 minutes. This helps in making the coating crispier.
4. 4

   Fry the Mirchi Badas

   • Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F).
   • To test the oil, drop a tiny bit of batter in; it should sizzle and rise to the top immediately.
   • Hold a stuffed chili by its stem and dip it into the batter, rotating to ensure it's evenly and completely coated.
   • Gently slide the batter-coated chili into the hot oil. Fry 2-3 badas at a time to avoid overcrowding the pan.
   • Fry for 5-7 minutes, turning them occasionally, until they are an even golden brown and crisp on all sides.
   • Using a slotted spoon, remove the fried badas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Jodhpuri Mirchi Bada hot. They are traditionally enjoyed with mint-coriander chutney, sweet tamarind chutney, or a simple tomato ketchup.