Mirchi Vada

Name: Mirchi Vada
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 4 pcs green chili (large, thick, mild variety like bhavnagri; slit on one side and deseeded); 300 g potato (boiled, peeled and mashed); 1 cup besan (for batter); 2 tbsp rice flour (for extra crispness); 2 cup oil for frying (for deep frying); 0.5 tsp cumin seeds; 0.5 tsp fennel seeds (lightly crushed); 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch amchur; 1 pinch garam masala; 0.5 tsp salt (divided between filling and batter); 2 tbsp cilantro (finely chopped); 1 tbsp lemon juice; 0.75 cup water (for batter); 1 pinch baking soda (optional, for a lighter coating)

RATING

4.6/5(135)

TASTE SCORE

9/10

A popular Rajasthani snack made with large green chilies stuffed with a spiced potato filling, dipped in besan batter, and fried until crisp. It has a lovely mix of heat, softness, and crunch in every bite.

PREP

25m

COOK

20m

SERVES

1 PIECE

287 cal

SERVINGS

METHOD · 7 STEPS

prep · ~7 min
Prepare the chilies.
1.Wash the green chilies and pat them dry.
2.Make one lengthwise slit in each chili, keeping the stem end intact.
3.Remove the seeds and membranes carefully to make space for the filling.
TIPUse large mild chilies so the vada stays flavorful without becoming too fiery.
saute · ~6 min
Make the potato filling.
1.Heat 1 tsp oil in a small pan over medium heat.
2.Add cumin seeds, fennel seeds, and asafoetida; cook until fragrant (20-30 sec).
3.Add turmeric powder, red chili powder, coriander powder, amchur, garam masala, and half the salt.
4.Add the mashed potato and mix well for 2-3 minutes.
5.Turn off the heat, then mix in cilantro and lemon juice.
TIPKeep the filling fairly dry so it stays inside the chilies while frying.
rest · ~5 min
Cool the filling slightly.
Let the potato mixture cool for a few minutes so it is easy to handle and does not make the chilies soggy while stuffing.
assemble · ~5 min
Stuff the chilies.
Divide the potato filling into 4 equal portions and press it neatly inside each slit chili. Gently shape the filling so the chilies stay closed as much as possible.
mix · ~4 min
Make the batter.
1.Add besan, rice flour, the remaining salt, and baking soda to a bowl.
2.Pour in the water little by little and whisk to a smooth batter.
3.Make a medium-thick batter that coats the back of a spoon without dripping too fast.
TIPA thin batter slips off the chilies, while a very thick batter turns doughy after frying.
fry · ~12 min
Dip and fry the mirchi vada.
1.Heat oil for frying in a kadai over medium heat until moderately hot.
2.Dip each stuffed chili in the batter and coat it fully.
3.Slide the coated chilies gently into the hot oil.
4.Fry in batches, turning as needed, until golden and crisp on all sides (4-5 min per batch).
5.Lift them out and let excess oil drain.
TIPFry on medium heat so the chili softens and the coating cooks through before the outside gets too dark.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the slit chilies completely dry before stuffing so the besan batter clings evenly.
2
Do not overfill the chilies; a compact potato filling is less likely to burst out while frying.
3
Let the potato masala cool slightly before stuffing, or steam will loosen the chili and batter.
4
Whisk the batter until smooth and lump-free so the coating fries up even and crisp.
5
Fry on medium heat only; high heat browns the besan fast while the chili stays undercooked.
6
Add the baking soda just before frying for the lightest crust; resting too long weakens the batter.
7
Serve immediately after frying for the best contrast between crisp shell, soft potato, and tender chili.