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A delicious twist on the classic Rajasthani snack! Large green chilies are stuffed with a savory spiced chicken mince filling, coated in a crispy gram flour batter, and deep-fried to golden perfection. Perfect for a rainy day or as a party appetizer.
For 4 servings
Prepare the Chilies
Cook the Chicken Filling
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A delicious twist on the classic Rajasthani snack! Large green chilies are stuffed with a savory spiced chicken mince filling, coated in a crispy gram flour batter, and deep-fried to golden perfection. Perfect for a rainy day or as a party appetizer.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 338.72 calories per serving with 20.31g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Stuff the Chilies
Make the Batter
Fry the Vadas
Serve
For a vegetarian version, replace the chicken mince with a filling of boiled and mashed potatoes, crumbled paneer (Indian cottage cheese), green peas, and the same spices.
For a lower-oil version, preheat your air fryer to 180°C (350°F). Spray the battered vadas with oil and air fry for 15-20 minutes, flipping halfway through, until golden and crisp.
Substitute chicken mince with mutton mince (keema) for a richer, more robust flavor. You may need to cook the mutton filling a little longer to ensure it's tender.
The chicken mince filling is an excellent source of lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
Green chilies contain capsaicin, a compound that can provide a temporary boost to your metabolism and is also known for its anti-inflammatory properties.
The batter includes spices like ajwain (carom seeds) and asafoetida, which are traditionally used in Indian cuisine to aid digestion and prevent bloating.
Each Chicken Mirchi Vada contains approximately 270 calories. A standard serving of two vadas would be around 540 calories, primarily from the deep-frying process and the batter.
As a deep-fried snack, Chicken Mirchi Vada is high in calories and fat and is best enjoyed in moderation as an occasional treat. However, it does provide a good amount of protein from the chicken filling.
Yes, you can. After dipping the stuffed chilies in batter, spray them lightly with oil and place them in a preheated air fryer at 180°C (350°F). Cook for 15-20 minutes, flipping halfway, until the coating is golden and crisp. The texture will be slightly different from deep-fried but still delicious.
If Bhavnagri chilies are unavailable, you can use other large, relatively mild peppers like Anaheim peppers or large jalapeños. Ensure you remove the seeds and membranes thoroughly if using a spicier pepper like jalapeño.
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. For best results, reheat them in an oven or an air fryer at 180°C (350°F) for 5-7 minutes to restore their crispiness. Avoid reheating in a microwave as it will make them soggy.