Mirchi Vada
An authentic snack recipe from Rajasthan, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
SnackIngredients
For 4 servings
8piece Large green chillies (Jodhpuri mirchi)
300g Boiled potatoes
200g Besan (chickpea flour)
5g Fennel seeds (saunf)
4g Amchur (dry mango powder)
4g Red chilli powder
5g Coriander powder
3g Turmeric powder
15g Coriander leaves
7g Salt
2g Baking soda
500ml Oil
150ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Slit the large green chillies lengthwise on one side without cutting through. Carefully remove the seeds using a small spoon to reduce heat. Set aside.
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Prepare the potato filling: mash the boiled potatoes until smooth. Add fennel seeds, amchur, red chilli powder, coriander powder, chopped coriander leaves, and salt. Mix well to combine.
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Stuff each slit chilli generously with the potato filling, pressing it in firmly. Close the chilli around the filling as much as possible.
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Prepare the besan batter: mix besan, turmeric powder, a pinch of red chilli powder, baking soda, and salt in a bowl. Gradually add water, whisking to form a smooth, thick batter that coats the back of a spoon.
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Heat oil in a deep kadai over medium-high heat to 170–180°C.
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Dip each stuffed chilli into the besan batter, ensuring it is fully coated on all sides.
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Gently slide the batter-coated chillies into the hot oil, 2–3 at a time.
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Fry for 3–4 minutes, turning occasionally, until the batter is golden and crisp all over.
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Remove with a slotted spoon and drain on paper towels.
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Serve immediately with green chutney and tamarind chutney.
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Chef's Tips
Use the large, thick-skinned Jodhpuri mirchi (banana peppers) — they are mildly spicy and hold the filling well without falling apart.
The besan batter should be thick enough to coat the chilli in a single dip; a thin batter will slide off and result in uneven coating.
Mirchi Vada is the iconic street food of Jodhpur and is best eaten fresh and hot, straight from the fryer.
For extra crunch, add 2 tablespoons of rice flour to the besan batter.
About This Dish
Mirchi Vada is a traditional snack dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Use the large, thick-skinned Jodhpuri mirchi (banana peppers) — they are mildly spicy and hold the filling well without falling apart. - The besan batter should be thick enough to coat the chilli in a single dip; a thin batter will slide off and result in uneven coating. - Mirchi Vada is the iconic street food of Jodhpur and is best eaten fresh and hot, straight from the fryer. - For extra crunch, add 2 tablespoons of rice flour to the besan batter.
Category
Snack
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium