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Crispy, golden fritters made from large green chilies stuffed with a tangy, spiced potato filling. This popular street food from Jodhpur is the perfect savory snack for a rainy day, bursting with flavor in every bite.
For 4 servings
Prepare the Potato Stuffing (15 minutes)
Prepare and Stuff the Chilies (10 minutes)
Crispy, golden fritters made from large green chilies stuffed with a tangy, spiced potato filling. This popular street food from Jodhpur is the perfect savory snack for a rainy day, bursting with flavor in every bite.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 271.24 calories per serving with 10.81g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Make the Besan Batter (5 minutes)
Fry the Mirchi Vadas (10 minutes)
Serve
Add 1/4 cup of crumbled paneer or grated cheddar cheese to the potato stuffing for a richer, creamier texture.
For a less oily version, preheat an air fryer to 180°C (350°F). Brush the battered chilies lightly with oil and air fry for 15-18 minutes, flipping halfway, until golden and crisp.
Mix 2 tablespoons of roasted and coarsely crushed peanuts or fine sev into the potato filling for an added crunchy texture.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body and brain.
Besan (gram flour) is rich in plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Indian cuisine to help improve digestion and reduce gas and bloating.
Green chilies are a good source of antioxidants and Vitamin C, which help combat free radicals and boost the immune system.
Mirchi Vada is a deep-fried snack, which makes it high in calories and fat. While it contains beneficial spices and vegetables, it is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
One serving, which consists of two Mirchi Vadas, contains approximately 400-450 calories. The majority of the calories come from the potatoes, besan, and the oil absorbed during deep-frying.
The ideal chilies are large, thick-fleshed, and mild in flavor, such as Bhavnagri chilies. These hold the stuffing well and provide a gentle heat without being overwhelmingly spicy.
To significantly reduce the spiciness, make sure to thoroughly remove all seeds and the white membranes from inside the chilies before stuffing them. You can also reduce or omit the green chilies in the potato filling.
Oily vadas are usually a result of two things: the oil temperature was too low, or the pan was overcrowded. Frying at a consistent medium-high heat and in small batches ensures the batter cooks quickly and absorbs less oil.
You can prepare the potato stuffing and stuff the chilies a day in advance and store them in an airtight container in the refrigerator. However, for the best crispy texture, it is recommended to batter and fry them just before serving.
This recipe goes great with these complete meals
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