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Spicy, savory, and utterly addictive! Large, mild green chilies are stuffed with a flavorful minced meat filling, dipped in a spiced chickpea batter, and fried to golden perfection. A popular Rajasthani street food with a delicious non-vegetarian twist.
For 4 servings
Prepare the Keema Filling
Prepare and Stuff the Chilies
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Spicy, savory, and utterly addictive! Large, mild green chilies are stuffed with a flavorful minced meat filling, dipped in a spiced chickpea batter, and fried to golden perfection. A popular Rajasthani street food with a delicious non-vegetarian twist.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 435.04 calories per serving with 20.2g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Make the Batter
Fry the Vadas
Serve
Replace the mutton keema with a filling of mashed potatoes, crumbled paneer, and spices. This is the classic Rajasthani Mirchi Vada.
Use minced chicken or turkey for a leaner version of the filling. Adjust cooking time accordingly as chicken cooks faster.
For a less oily version, lightly brush the battered chilies with oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or cook in an air fryer at 180°C (360°F) for 15-18 minutes, until golden and crisp.
The mutton keema filling provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Green chilies contain capsaicin, a compound known to temporarily boost metabolism and aid in fat burning. It also has anti-inflammatory properties.
The batter contains spices like ajwain (carom seeds) and hing (asafoetida), which are traditionally used in Indian cooking to aid digestion and prevent bloating.
Keema Mirchi Vada is a deep-fried snack, which makes it high in calories and fat. While the ingredients like mutton and chilies offer protein and vitamins, it's best considered an indulgent treat to be enjoyed in moderation.
One serving of two Keema Mirchi Vadas contains approximately 480-550 calories, depending on the size of the chilies and the amount of oil absorbed during frying.
Absolutely! The traditional Rajasthani Mirchi Vada is vegetarian. You can replace the keema with a spicy filling of boiled and mashed potatoes, crumbled paneer, or a mix of both.
Bhavnagri chilies are ideal as they are large, have thick walls, and are mildly spicy, making them perfect for stuffing. If you can't find them, you can use banana peppers or any other large, light green, mild chili variety.
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat them in an air fryer or a preheated oven at 180°C (360°F) for 5-7 minutes until hot and crispy. Microwaving will make them soggy.
This usually happens for two reasons: the chili surface was wet, or the batter was too thin. Ensure the chilies are patted completely dry, and the batter is thick enough to coat the back of a spoon.