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Article: The spicy street food - Rajasthani Mirchi Vada

The spicy street food - Rajasthani Mirchi Vada

The spicy street food - Rajasthani Mirchi Vada

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Something hot by way of spice, and had hot from a fresh preparation, with additives like pudina chutney or tomato sauce and topped with a glass of hot tea or coffee, life seems blessed. The taste lingers for a long time, the taste buds yearn for more. This street food of stuffed chilli fritters from Rajasthan especially Jodhpur and also popular in some places in the North, is definitely worth having as an evening snack and with gossip. Let us see how we can enjoy making and consuming at home.

Rajasthani Mirchi Vada

What you will need:

For the stuffing:recipes-snacks-mirchi-bada-1

  • 4 medium-sized potatoes - 250 grams, boiled and mashed
  • 1 green chili, chopped
  • 2 tbsp coriander leaves, chopped
  • ½ tsp fennel seeds, crushed
  • ½ tsp coriander powder
  • ½ tsp dry mango powder or as per taste
  • ¼ tsp cumin powder
  • ¼ tsp red chili powder
  • a pinch of aesofoetida (hing)
  • salt as required
  • 8 to 9 bhavnagri chilies or large mild chilies or jalapeno peppers - 200 to 250 grams
  • oil for deep frying
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For the batter:

  • 1 cup besan/gram flour (250 ml = 1 cup is generally the measure)
  • ½ cup water + 2 tbsp (add water as required)
  • a pinch of asafetida (hing)
  • ¼ tsp red chili powder
  • pinch of baking soda (optional)
  • salt as required

Now let us see how the mirchi vadas are made

Preparations beforehand

  • Rinse the Bhavanagri chillies well in water. Pat dry with a kitchen towel. Remove the crowns.
  • Slit top to bottom on one side of each chilli leaving about 1 cm before the bottom. Remove the seeds. Keep them aside.
  • Steam or boil potatoes in a pressure cooker nicely.

Preparing the stuffing

  • when the potatoes are still warm, peel and mash them.
  • Add

1 green chili, chopped,mirchi-bada1

2 tbsp chopped coriander leaves,

½ tsp fennel seeds, crushed,

 ½ tsp coriander powder,

½ tsp dry mango powder,

¼ tsp cumin powder

¼ tsp red chili powder.

and mix them well.

Stuffing the chillies

  • now stuff the potato mixture very well in the green chilies.
  • stuff all green chilies this way. keep aside.

P8019049Frying the stuffed chillies and getting the job done

  • In a bowl take 1 cup of besan, ¼ tsp red chilli powder, pinch of asoefoetida.
  • Add ½ cup water and 2 tbsp more to get medium thick batter of even consistency. (If necessary add water till the desired consistency is obtained). You can add salt as required.
  • Dip the first stuffed chilli in the batter. Coat it well.
  • Take oil in pan and heat it. When it gets medium hot place the chilli gently into it. You may add a few more of such batter-coated chillis with it in the pan.
  • Fry them till they turn golden brown.
  • When golden and crisp remove them. Finish frying all the stuffed chillies this way.
  • Place them on kitchen paper towels to remove excess oil.

Serve these Rajasthani Mirchi Vadas hot, with tomato ketchup, coriander / pudina chutney and wash down with steaming tea or coffee.

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Enjoy this spicy tasty snack that serves for any season, and had especially in the evenings, enjoyed best  with friends, family members or alone with sweet memories. 


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