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A delicious twist on the classic Rajasthani street food! Large green chilies are stuffed with a savory spiced egg mixture, dipped in a chickpea flour batter, and fried to golden perfection. A perfect spicy snack for a rainy day.
Prepare the Egg Stuffing
Prepare and Stuff the Chilies
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A delicious twist on the classic Rajasthani street food! Large green chilies are stuffed with a savory spiced egg mixture, dipped in a chickpea flour batter, and fried to golden perfection. A perfect spicy snack for a rainy day.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 283.81 calories per serving with 15.61g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Make the Batter
Fry the Mirchi Vadas
Serve
For a classic Mirchi Vada, replace the egg stuffing with a spiced mashed potato mixture (aloo masala).
For a vegetarian option, use crumbled paneer mixed with the same spices instead of egg.
For a lower-fat version, spray the battered chilies with oil and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Green chilies contain capsaicin, a compound known for its potential to boost metabolism and provide mild anti-inflammatory benefits.
The combination of carbohydrates from the besan batter and protein and fats from the egg provides a significant energy boost, making it a filling snack.
One serving, which consists of two pieces, contains approximately 350-400 calories. The majority of the calories come from the deep-frying oil, besan batter, and the egg stuffing.
While delicious, it is a deep-fried snack and should be consumed in moderation as part of a balanced diet. The eggs provide a good source of protein, but the high fat content from frying makes it an indulgent treat rather than a daily health food.
Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour. However, you should ensure your brand of hing (asafoetida) is pure and not compounded with wheat flour, which is a common practice.
Bhavnagri chilies are the traditional and ideal choice because they are large, have thick walls suitable for stuffing, and are mildly spicy. If unavailable, banana peppers or Anaheim peppers are good substitutes.
You can prepare the stuffing and stuff the chilies a day ahead and store them in an airtight container in the refrigerator. However, for the best texture, it is recommended to batter and fry them just before serving to ensure they are hot and crispy. Reheating can make them soggy.