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Rajasthani Mirchi Vada Recipe --- Mirchi Bhajji


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