Egg Stuffed Mirchi Vada
Large green chilies are filled with a spiced egg mixture, dipped in a light gram flour batter, and fried until crisp. This street-style snack has a crunchy shell, soft center, and just the right kick of heat.
For 4 servings
- boil · ~12 min
Boil the eggs.
Place the eggs in a pot, cover with water, and bring to a boil. Cook until hard-boiled, then cool, peel, and finely chop them.
- prep · ~5 min
Prepare the chilies.
1.Wash and dry the large green chilies.2.Make one slit lengthwise on each chili without cutting through fully.3.Remove most of the seeds to control the heat and keep the chilies intact.TIPLeave the stem on if possible so the chilies are easier to handle while dipping and frying. - mix · ~3 min
Make the egg stuffing.
1.Add the chopped boiled eggs to a bowl.2.Mix in onion, cilantro, chopped green chili, and ginger.3.Add red chili powder, turmeric powder, garam masala, dry mango powder, and 0.25 tsp salt.4.Mix gently until the filling holds together. - assemble · ~4 min
Stuff the chilies.
Open each slit chili carefully and fill it with the egg mixture, pressing the stuffing in gently so it stays in place without tearing the chili.
- mix · ~3 min
Make the batter.
1.Add chickpea flour, rice flour, carom seeds, baking soda, turmeric powder, and the remaining 0.25 tsp salt to a bowl.2.Pour in the water little by little.3.Whisk into a thick, smooth batter that coats the back of a spoon.TIPKeep the batter thick enough to cling to the chilies or the coating will slide off in the oil. - fry · ~8 min
Dip and fry the mirchi vada.
1.Heat the oil for frying in a deep pan over medium heat.2.Dip each stuffed chili in the batter and coat it well on all sides.3.Slide the coated chilies into the hot oil and fry in batches.4.Turn gently and fry until golden and crisp all over.TIPUse medium heat so the batter cooks through and turns crisp without burning before the chili softens. - rest · ~1 min
Drain the fried vadas.
Lift the vadas out of the oil and let them rest for a minute so excess oil drains off.
- serve
Serve the egg stuffed mirchi vada hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the slit chilies completely dry before stuffing so the batter grips instead of slipping off.
- 2Chop the boiled eggs very fine; chunky pieces make the chilies harder to fill neatly.
- 3If the stuffing feels loose, press it together lightly before filling so it stays inside while frying.
- 4Rest the batter for 5 to 10 minutes after whisking so the besan hydrates and coats more evenly.
- 5Test oil with a drop of batter; it should rise steadily, not brown instantly, before adding the vadas.
- 6Fry in small batches and turn gently so the stuffed chilies keep their shape and cook evenly.
- 7Serve immediately after draining; the rice flour crust is at its crispest while hot.
Adapt it for your goals.
Low-oil
Brush the battered chilies with oil and air-fry or bake until crisp for a lighter version with less frying.
extra spicyExtra-spicy
Leave some seeds in the Bhavnagri chilies and add more chopped green chili to the egg filling for a hotter snack.
cheese stuffedCheese-stuffed
Mix a little grated cheese into the egg stuffing for a richer, creamier center that balances the chili heat.
potato eggPotato-egg
Add a little mashed boiled potato to the filling to make it heartier and help the stuffing bind more firmly.
Why this is on our healthy list.
Protein-Rich Filling
Boiled eggs add satisfying protein, making this snack more filling than a plain mirchi vada.
Made with Besan
Chickpea flour contributes plant protein and fiber, while also giving the vada its crisp coating.
Includes Fresh Aromatics
Onion, cilantro, ginger, and green chili bring flavor and beneficial plant compounds without needing heavy sauces.
Frequently asked questions
Large Bhavnagri-style green chilies are ideal because they are roomy enough to stuff and usually milder than small hot chilies.
