Chicken Mirchi Vada
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chilies
- b.Wash and thoroughly dry the large green chilies.
- c.Make a slit lengthwise on one side of each chili, being careful not to cut all the way through to the other side.
- d.Gently scrape out the seeds and white membranes with a small spoon to reduce the spiciness. Set the prepared chilies aside.
- 2
Step 2
- a.Cook the Chicken Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
- c.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- d.Add the chicken mince. Break up any lumps with a spoon and cook for 5-6 minutes until the chicken is no longer pink.
- e.Stir in the turmeric powder, 1/2 tsp red chili powder, coriander powder, garam masala, amchur powder, and 3/4 tsp salt. Mix well.
- f.Continue to cook for 5-7 minutes, until the chicken is fully cooked and the mixture is dry.
- g.Turn off the heat, stir in the chopped coriander leaves, and allow the filling to cool down completely before stuffing.
- 3
Step 3
- a.Stuff the Chilies
- b.Once the chicken filling is cool, carefully spoon it into each of the slit chilies.
- c.Pack the filling in firmly but be gentle to avoid breaking the chilies.
- 4
Step 4
- a.Make the Batter
- b.In a mixing bowl, combine the besan, rice flour, ajwain, asafoetida, the remaining 1/2 tsp red chili powder, and the remaining 3/4 tsp salt.
- c.Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the back of a spoon.
- d.Just before frying, stir in the baking soda.
- 5
Step 5
- a.Fry the Vadas
- b.Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
- c.To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the top quickly, the oil is ready.
- d.Take a stuffed chili, hold it by the stem, and dip it into the batter, ensuring it is evenly coated on all sides.
- e.Gently slide the battered chili into the hot oil. Fry 2-3 vadas at a time to avoid overcrowding the pan and lowering the oil temperature.
- f.Fry for 5-6 minutes, turning occasionally, until the vadas are golden brown and crisp all over.
- g.Remove with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Chicken Mirchi Vadas hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use large, light green Bhavnagri chilies as they are milder and have thicker walls, making them perfect for stuffing.
- 2Ensure the chicken filling is completely cool and relatively dry before stuffing to prevent the vadas from becoming soggy or bursting open.
- 3The batter consistency is key. If it's too thin, it won't coat the chili properly. If it's too thick, the coating will be doughy.
- 4Fry on a steady medium heat. Frying on high heat will brown the outside too quickly while the inside remains undercooked.
- 5Adding a pinch of baking soda makes the outer layer (the 'pakora') light and crispy.
- 6For a less spicy version, be meticulous about removing all seeds and white membranes from the chilies.
- 7Leftover vadas can be refrigerated and reheated in an air fryer or oven to regain their crispiness.
Adapt it for your goals.
Vegetarian Stuffing
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.
Air Fryer MethodAir Fryer Method
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.
Mutton Keema StuffingMutton Keema Stuffing
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.
Why this is on our healthy list.
Rich in Protein
The chicken mince filling is an excellent source of lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
Metabolism Booster
Green chilies contain capsaicin, a compound that can provide a temporary boost to your metabolism and is also known for its anti-inflammatory properties.
Digestive Spices
The batter includes spices like ajwain (carom seeds) and asafoetida, which are traditionally used in Indian cuisine to aid digestion and prevent bloating.
Frequently asked questions
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.