Rajasthani Mirch vada is
prepared with thick and less spices green peppers, which are stuffed with
little spicy-tangy potato stuffing and dipped in a gram flour batter and then
deep fried until crispy. You can have these yummy Rajasthani mirch vadas anytime
of the day with zingy coriander chutney or tomato sauce.
Ingredients
for Rajasthani Mirchi vada recipe
v Green
chilly – 11 (250 grams)
v Gram
flour – 1 cup (100 grams)
v Boiled
potatoes – 3 (250 grams)
v Green
coriander – 2 to 3 tbsp (finely chopped)
v Cumin
seeds – ½ tsp (coarsely ground)
v Turmeric
powder – ¼ tsp
v Red
chilly powder – ½ tsp
v Coriander
powder – 1 tsp
v Ginger
paste – ½ tsp
v Green
chilly – 1 (finely chopped)
v Garam
masala – ¼ tsp
v Mango
powder – ½ tsp
v Carom
seeds – ½ tsp
v Baking soda
– ½ pinch
v Salt – 1
tsp or to taste
v Oil – for
frying
How
to make Rajasthani Mirchi Vada
Take gram flour in a big mixing bowl and add water to it in small
portions. Prepare a thick batter same as required for making pakoras. Now to it
add ½ tsp salt, carom seeds and ¼ tsp red chilly powder. Mix everything really
well. Cover and keep the batter aside for 10 to 15 minutes.
Peel the boiled potatoes and mash them finely.
Heat a pan over flame. To it then add 2 tsp oil. When the oil is
rightly hot, splutter cumin seeds first. After the seeds crackle, add turmeric
powder, coriander powder, finely chopped green chilly, ginger paste and saute
the spices. Now add mashed potatoes, salt, red chilly powder, mango powder and
garam masala. Mix well and saute the potatoes. After roasting the potatoes for
2 minutes, add some coriander to it and turn off the flame.
Stuffing is now done and ready, transfer it to any plate or bowl.
Rinse and dry the chilies. Take one chilly and slit it in a way
keeping it joined at the other side. Likewise slit all the chilies. Stuff these
chilies with the prepared filling. For this, take chilly in your hands, open it
up and stuff some filling to it using a spoon. Press nicely and similarly stuff
all the chilies.
Batter is ready as well. Add baking soda to it and mix well. Heat
enough oil in a wok to deep fry the chilies.
Coat the chilies with prepared batter and drop it in hot oil. Drop
2 to 3 chilies or as many as possible and deep fry until they get golden brown
from all sides. Drain out the fried pakoras over kitchen paper towels to remove
excess oil.
Super lip smacking and delicious piping hot chilly vadas are
ready. Serve them steaming hot with tomato sauce, chutney or any other dip or
chutney as desired and relish eating.
Suggestions:
ü Make sure that the gram flour batter is not too
thin or too thick.
ü Oil to deep fry the vadas should be rightly hot.
Drop the vadas in hot oil, after frying for a while reduce the flame to
medium-low and continue frying till they turn brown and crispy.
ü For 3 to 4 members
ü Time – 35 minutes
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