Loading...
A classic Rajasthani street food delight! Large green chilies are stuffed with a tangy and spicy potato filling, then dipped in a gram flour batter and fried to crispy golden perfection. An irresistible snack.
For 4 servings
Prepare the Potato Stuffing
Prepare and Stuff the Chilies
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A classic Rajasthani street food delight! Large green chilies are stuffed with a tangy and spicy potato filling, then dipped in a gram flour batter and fried to crispy golden perfection. An irresistible snack.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 345.55 calories per serving with 12.03g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Prepare the Batter
Fry the Mirchi Badas
Serve
Add 1/4 cup of crumbled paneer or grated cheese to the potato stuffing for a richer flavor and texture.
Incorporate 1 tsp of crushed fennel seeds (saunf) and 1 tsp of whole coriander seeds (crushed) into the potato masala for a more aromatic Jodhpuri flavor.
For a lower-calorie version, bake or air-fry the badas. Brush or spray the coated chilies with oil and bake at 200°C (400°F) for 20-25 minutes or air-fry at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Besan (gram flour), the main component of the batter, is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor. They are traditionally known in Ayurveda to aid digestion, reduce gas, and prevent bloating.
Large green chilies are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system and protect the body against free radicals.
Green chilies contain capsaicin, a compound that gives them their heat. Studies suggest that capsaicin can provide a temporary boost to metabolism and may aid in fat burning.
Choose Bhavnagri chilies, which are naturally mild. Carefully remove all the seeds and the white membrane from inside the chili, as this is where most of the heat is concentrated. You can also reduce the amount of red chili powder in the potato stuffing.
This usually happens for two reasons: the batter is too thin, or the surface of the chili was wet. Ensure your chilies are patted completely dry before stuffing. The batter should be thick enough to coat the back of a spoon without dripping off immediately.
Yes, for a healthier alternative. After coating the stuffed chilies in batter, spray them lightly with oil. Air fry at 180°C (350°F) for 15-20 minutes, flipping them halfway through, until they are golden and crisp. The texture will be less oily and slightly different from the deep-fried version.
A single Mirchi Bada can have approximately 150-200 calories, primarily from the potato stuffing and the oil absorbed during deep-frying. A serving of two pieces would be around 300-400 calories.
As a deep-fried snack, it is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet. The base ingredients like besan (protein), potatoes (carbs), and spices offer some nutritional value.
You can prepare the components in advance. The potato stuffing can be made a day ahead and refrigerated. You can also stuff the chilies and keep them ready. However, for the best crispy texture, it's recommended to batter and fry them just before serving.