This mirchi vada recipe is a popular dish among-st rajasthani in India. It is an amazing comfort food that is best for Indian snacks or appetizers.
Whenever we make these at home they disappear within a few minutes of serving them as they make a great and addictive snack. We always serve these when watching a Bollywood film or for tea time when we have guests over.
The dish is centered around simple ingredients such as large chilies and potatoes, as well as fennel seeds. This dish makes great also with our special honey dipping sauce.
We love to serve these fresh out after they are made as that is when they taste best.
Okay let us get started on the recipe!
First we want to prep all the ingredients, so we will rinse the chilies very well with water and set them aside to dry. Be sure to remove the chili crowns. Slit the chili from each side and remove the seeds from the chili.
Boil the potatoes or cook in a steamer until they are completely cooked. When they are completely cooked and still somewhat warm, peel the potatoes and mash them very well.
Add the 1 green chili (not the large chili) chopped up with the chopped coriander leaves, crushed fennel seeds, coriander powder, mango powder, cumin powder, red chili powder to the potato mash and mix it all in very well. This will make part of our stuffing.
Stuff the potatoe mixture inside of the large chilies and stuff it in until it is all the way inside and deep. Once this is done set the large chilies aside.
Take a bowl and to this add the red chili powder, asafoetida, and gram flour. Then add 1/2 cup water plus a little bit more about 2 tablespoons more and mix all this until it becomes a thick batter. Add water as needed when you have to.
Grab the stuffed chilies and add them into batter and fully coat them in the batter.
After fully coating the chilies in the batter we will fry them in the vegetable oil. so grab a deep pan and heat up oil till it is hot enough to fry. When it is hot enough to fry place the coated chilies into the hot oil until they become nice and golden.
When the chilies become golden remove them from the batter and set them on a paper towel to drain some of the oil of.
Serve the dish as soon as possible with some tea and other snacks.
Have you tried this Mirchi Vada Recipe? Let us know and comment below!