A quintessential Rajasthani snack, this Mutton Keema Stuffed Mirchi Vada features large, mild green chilies filled with a spicy minced mutton mixture. Each chili is then coated in a savory chickpea flour batter and deep-fried to a perfect golden-brown crisp. It's a flavorful and indulgent treat, especially popular during monsoons.
Crispy, tangy Mutton Keema Stuffed Mirchi Vada – a protein-packed and perfectly spiced treat!
This marwari dish is perfect for breakfast. With 442.2 calories and 25.93g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Vegetable Oil (For cooking the keema filling)
1.5 cup Besan (Chickpea flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Carom Seeds (Also known as Ajwain)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Baking Soda (A small pinch)
1.5 tsp Salt (Divided use: 0.75 tsp for keema, 0.75 tsp for batter)
0.75 cup Water (Approximately, for making the batter)
Instructions
1
Prepare the Mutton Keema Filling (15 minutes)
Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until translucent.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the minced mutton. Cook for 5-7 minutes, breaking up any lumps, until it's browned.
Stir in 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, garam masala, and 0.75 tsp salt. Mix well.
Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the mutton is fully cooked and all moisture has evaporated. The mixture must be dry.
Turn off the heat, stir in the chopped fresh coriander and lemon juice. Transfer to a bowl and let it cool completely.
2
Prepare the Chilies (5 minutes)
Wash and thoroughly pat dry the Bhavnagri chilies.
Carefully make a lengthwise slit on one side of each chili, keeping the stem intact.
Gently scrape out and discard the seeds and white membranes to reduce the heat.
3
Stuff the Chilies (5 minutes)
Once the keema filling is cool, carefully stuff it into the prepared chilies.
Pack the filling firmly but avoid overstuffing to prevent them from splitting open during frying.
4
Prepare the Batter (5 minutes)
In a mixing bowl, combine the besan, rice flour, carom seeds, asafoetida, baking soda, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and the remaining 0.75 tsp salt.
Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
Let the batter rest for 10-15 minutes.
5
Fry the Mirchi Vadas (10 minutes)
Heat the oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F).
Hold a stuffed chili by its stem and dip it into the batter, ensuring it is evenly coated on all sides.
Gently slide the coated chili into the hot oil. Fry in small batches of 2-3 vadas to maintain the oil temperature.
Fry for 4-5 minutes, turning occasionally, until the vadas are golden brown and crisp.
Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
6
Serve
Serve the Mutton Keema Stuffed Mirchi Vadas immediately while they are hot and crispy, with mint-coriander chutney or tomato ketchup.
