A classic Rajasthani street food delight! Large green chilies are stuffed with a tangy and spicy potato filling, then dipped in a gram flour batter and fried to crispy golden perfection. An irresistible snack.
Prep30 min
Cook20 min
Servings4
Serving size: 1 serving
361cal
13gprotein
59gcarbs
10g
Ingredients
8 pieces Bhavnagri Chilies (Large, light green variety)
500 g Potatoes (About 4 medium potatoes)
2 tbsp Oil (For stuffing)
0.5 tsp Hing (Asafoetida, divided)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
1 piece Green Chili (Finely chopped, for stuffing)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Crispy Mirchi Bada with fresh mint chutney – a tangy, perfectly spiced comfort food that's simply irresistible!
This rajasthani dish is perfect for breakfast. With 381.53000000000003 calories and 13.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
1 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
1.75 tsp Salt (Divided, or to taste)
2 tbsp Coriander Leaves (Freshly chopped)
1.5 cup Besan (Gram flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Baking Soda
1 cup Water (Or as needed for batter)
Instructions
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
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
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
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
Serve
Serve the Jodhpuri Mirchi Bada hot. They are traditionally enjoyed with mint-coriander chutney, sweet tamarind chutney, or a simple tomato ketchup.
21cal
1gprotein
4gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.