Mutton Keema Stuffed Mirchi Vada
A quintessential Rajasthani snack, this Mutton Keema Stuffed Mirchi Vada features large, mild green chilies filled with a spicy minced mutton mixture. Each chili is then coated in a savory chickpea flour batter and deep-fried to a perfect golden-brown crisp. It's a flavorful and indulgent treat, especially popular during monsoons.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Mutton Keema Filling (15 minutes)
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until translucent.
- c.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.Add the minced mutton. Cook for 5-7 minutes, breaking up any lumps, until it's browned.
- e.Stir in 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, garam masala, and 0.75 tsp salt. Mix well.
- f.Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the mutton is fully cooked and all moisture has evaporated. The mixture must be dry.
- g.Turn off the heat, stir in the chopped fresh coriander and lemon juice. Transfer to a bowl and let it cool completely.
- 2
Step 2
- a.Prepare the Chilies (5 minutes)
- b.Wash and thoroughly pat dry the Bhavnagri chilies.
- c.Carefully make a lengthwise slit on one side of each chili, keeping the stem intact.
- d.Gently scrape out and discard the seeds and white membranes to reduce the heat.
- 3
Step 3
- a.Stuff the Chilies (5 minutes)
- b.Once the keema filling is cool, carefully stuff it into the prepared chilies.
- c.Pack the filling firmly but avoid overstuffing to prevent them from splitting open during frying.
- 4
Step 4
- a.Prepare the Batter (5 minutes)
- b.In a mixing bowl, combine the besan, rice flour, carom seeds, asafoetida, baking soda, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and the remaining 0.75 tsp salt.
- c.Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- d.Let the batter rest for 10-15 minutes.
- 5
Step 5
- a.Fry the Mirchi Vadas (10 minutes)
- b.Heat the oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F).
- c.Hold a stuffed chili by its stem and dip it into the batter, ensuring it is evenly coated on all sides.
- d.Gently slide the coated chili into the hot oil. Fry in small batches of 2-3 vadas to maintain the oil temperature.
- e.Fry for 4-5 minutes, turning occasionally, until the vadas are golden brown and crisp.
- f.Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Mutton Keema Stuffed Mirchi Vadas immediately while they are hot and crispy, with mint-coriander chutney or tomato ketchup.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is completely dry. Any moisture will make the vadas soggy.
- 2The batter consistency is crucial. If it's too thin, it won't coat the chili properly. If it's too thick, the coating will be too dense.
- 3Fry the vadas on a consistent medium heat. Frying on high heat will brown the outside quickly while the inside remains undercooked.
- 4Pat the chilies completely dry before stuffing and dipping to help the batter adhere better.
- 5Do not overcrowd the pan while frying, as this will lower the oil temperature and result in oily vadas.
- 6Let the keema filling cool down completely before stuffing it into the chilies.
- 7Resting the batter for 10-15 minutes helps it thicken and results in a crispier coating.
- 8For a less spicy version, you can briefly blanch the chilies in hot water for a minute before stuffing.
Adapt it for your goals.
Vegetarian Filling
For a vegetarian alternative, replace the mutton keema with a filling of spiced mashed potatoes, crumbled paneer, or a mixture of cooked lentils.
Healthier Baked VersionHealthier Baked Version
To reduce oil, stuff the chilies, lightly brush them with oil, and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until the coating is golden and crisp. You can also use an air fryer.
Different ChiliesDifferent Chilies
If Bhavnagri chilies are unavailable, you can use other large, moderately spicy peppers like Anaheim or Poblano.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Source of Vitamins
Green chilies are packed with Vitamin C, a powerful antioxidant that boosts the immune system, and Vitamin A, which is important for vision and skin health.
Provides Essential Minerals
Mutton provides key minerals like iron, which is vital for forming red blood cells and preventing anemia, and zinc, which supports immune function and wound healing.
Energy Booster
The combination of protein from mutton and carbohydrates from the chickpea flour batter provides a substantial energy boost, making it a very filling and satisfying snack.
Frequently asked questions
A serving of two Mutton Keema Stuffed Mirchi Vadas contains approximately 550-650 calories. This is an estimate and can vary based on the amount of oil absorbed during frying and the fat content of the mutton.