Jodhpuri Mirchi Bada
A beloved Rajasthan street snack made with large green chilies stuffed with spiced potato filling, dipped in besan batter, and fried until crisp. It has a gentle heat, hearty center, and a crunchy shell that tastes best hot.
For 4 servings
- prep · ~7 min
Prepare the chilies.
1.Wash the large green chilies and pat them dry.2.Make one lengthwise slit in each chili, keeping the stem intact.3.Remove the seeds carefully to reduce the heat while keeping the chili whole.TIPKeep the chilies intact so the potato filling stays inside while frying. - saute · ~10 min
Make the potato filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add cumin seeds, fennel seeds, and asafoetida; cook until fragrant (20-30 sec).3.Add onion, ginger, and chopped green chili; cook until the onion softens (3-4 min).4.Add coriander powder, red chili powder, turmeric powder, garam masala, dry mango powder, and half of the salt; mix well.5.Add the mashed potato and cook for 2-3 minutes until the spices coat it evenly.6.Turn off the heat and mix in coriander leaves.TIPKeep the filling fairly dry; a wet filling can break the batter while frying. - rest · ~5 min
Cool the filling slightly.
Let the potato mixture cool for a few minutes until it is easy to handle and shape inside the chilies.
- assemble · ~6 min
Stuff the chilies.
Fill each slit chili with the potato mixture, pressing gently so the stuffing sits snugly inside without tearing the chili.
- mix · ~5 min
Make the besan batter.
1.Place besan, baking soda, and the remaining salt in a bowl.2.Add water little by little and whisk to a smooth, thick batter.3.Mix until the batter is lump-free and thick enough to coat the stuffed chilies.TIPA thick batter gives the mirchi bada its classic puffy outer layer. - fry · ~12 min
Fry the mirchi badas.
1.Heat 2 cups oil for frying in a deep pan over medium heat.2.Dip each stuffed chili in the besan batter and coat it well on all sides.3.Slide the coated chilies gently into the hot oil.4.Fry 2 at a time, turning as needed, until golden and crisp all over (4-5 min per batch).5.Remove and drain well before frying the next batch.TIPUse medium heat so the batter cooks through and turns crisp without browning too fast. - serve
Serve the Jodhpuri Mirchi Bada 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, or the besan coating can slide off in the oil.
- 2Keep the potato filling slightly firm and dry so it stays inside the chili and doesn't split the batter.
- 3Whisk the besan batter until smooth and let it sit a few minutes for a more even, puffier coating.
- 4Test the oil with a drop of batter; it should rise steadily, not darken instantly, before frying the badas.
- 5Fry only 2 at a time so the oil temperature stays steady and the shell turns crisp rather than greasy.
- 6Serve immediately after frying for the best contrast between the crunchy besan crust and soft spiced potato center.
- 7If making ahead, stuff the chilies in advance but dip in batter and fry only just before serving.
Adapt it for your goals.
Low-oil
Air-fry or bake the battered stuffed chilies after brushing with oil; the crust will be less puffy but still gives a lighter snack.
no onionNo-onion
Skip the onion and increase ginger and coriander leaves for a simpler filling that suits fasting or onion-free preferences.
extra spicyExtra-spicy
Leave a few seeds in the large chilies and add more chopped green chili to the filling for a hotter street-style version.
cheese stuffedCheese-stuffed
Add a little grated paneer or cheese to the potato mixture for a richer, softer filling that appeals to kids and fusion snack lovers.
Why this is on our healthy list.
Filling Plant-Based Snack
Potatoes and besan make this snack hearty and satisfying, so a couple of mirchi badas can feel substantial.
Contains Legume Goodness
Besan is made from chickpeas, adding plant protein and making the crisp coating more nourishing than refined flour batters.
Herb and Spice Rich
Ginger, cumin, fennel, coriander, turmeric, and coriander leaves add aroma and beneficial plant compounds along with flavor.
Frequently asked questions
Large Bhavnagri-style green chilies work best because they are roomy enough to stuff and are usually milder than small hot chilies.
