Crispy, golden fritters made from large green chilies stuffed with a tangy, spiced potato filling. This popular street food from Jodhpur is the perfect savory snack for a rainy day, bursting with flavor in every bite.
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
About Mirchi Vada, Pudhina Chutney and Masala Chai
Crispy Mirchi Vada with tangy mint chutney and aromatic chai – a quick, perfectly spiced snack!
This marwari dish is perfect for lunch. With 434.99 calories and 16.240000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder
1 tsp Amchur (Dry mango powder)
0.5 tsp Garam Masala
0.5 tsp Hing (Asafoetida, divided for stuffing and batter)
1.75 tsp Salt (To taste, divided)
2 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Baking Soda
1 cup Water (Approximately, for batter)
Instructions
1
Prepare the Potato Stuffing (15 minutes)
Boil the potatoes until they are fork-tender, about 15-20 minutes. Peel the skin and mash them coarsely. Set aside.
Heat 1 tbsp of oil in a pan over medium heat. Add the grated ginger and chopped green chilies, and sauté for 30 seconds.
Add 0.25 tsp hing, 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are fragrant.
Add the mashed potatoes, amchur, garam masala, and 1 tsp salt. Mix thoroughly to combine all the ingredients.
Cook for another 2-3 minutes, then stir in the chopped coriander leaves. Remove from heat and allow the stuffing to cool completely.
2
Prepare and Stuff the Chilies (10 minutes)
Wash the Bhavnagri chilies and pat them completely dry.
Carefully make a lengthwise slit in each chili, ensuring the stem remains attached. Avoid cutting all the way through.
Gently scrape out and discard the seeds and membranes to reduce the heat. This step is crucial for a milder vada.
Once the potato mixture has cooled, take a portion and firmly stuff it into each chili. Ensure they are well-filled but not overstuffed to the point of splitting.
3
Make the Besan Batter (5 minutes)
In a mixing bowl, combine the besan, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, baking soda, and 0.75 tsp salt.
Gradually add about 1 cup of water, whisking continuously to create 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.
4
Fry the Mirchi Vadas (10 minutes)
Heat oil for deep frying in a kadai or deep pan over medium flame. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
Take one stuffed chili and dip it into the besan batter, ensuring it is evenly coated on all sides.
Carefully slide the battered chili into the hot oil. Fry 2-3 vadas at a time to avoid overcrowding the pan, which can lower the oil temperature.
Fry for 4-5 minutes, turning them occasionally, until they are an even golden brown and crispy.
Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5
Serve
Serve the Mirchi Vadas hot, either whole or cut in half. They pair wonderfully with tamarind chutney, mint-coriander chutney, or tomato ketchup.
6
Serving size: 1 serving
74cal
1gprotein
7gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
