The allure of Rajasthan is just like its Jodhpuri Mirchi vada. Once you visit it, you will keep coming back for more. Rajputana is a land full of stories of valor. It reminds you of brave-hearts who always fought invaders, to protect their motherland. Their romance like no other, their sacrifice supreme. You can still feel their energy in the air flowing through Mewat(Aravalli) mountains. There is no place like it. None so colorful and endearing. The ravines are calling to me as I write this today. It is a place close to my heart.
Stuffed chillies make everyday cooking fun. They have a spicy filling of mashed potatoes which is dipped in besan batter (chickpea flour) and then deep fried. These chilli fritters are perfect for a snack on evening tea especially in rainy season. They can be served with bread slices or just as it with dips of your choice. If it is a rainy day, easy recipes like fritters (mix pakoras, air fryer pakoras)definitely are the choice to pick my mood up.
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How to make crispy mirchi vada in air fryer?
Ingredients for the mirchi bada recipe.
- Potatoes boiled
- Green bhavnagari chillies/jalepanoes / long green chillies
- Baking soda
- Besan/chickpea flour , Red lentil flour(for air frying)
- Turmeric powder
- Red chilli powder
- Amchur/ dry mango powder
- Salt as per taste
- Oil for frying
Refer to recipe card for details.
How to make mirchi vada? (Traditional deep fry)
1.Wash the chillies and slit them from one side to make the Rajasthani mirchi vada. You need to ensure the head stays. Remove the seeds if you do not like them spicy.
2. Use the mashed potatoes to fill the chillies and optionally cover them as well
3. Roll the mirchi bada in the dry flour first.
4. Then dip them into the chickpea batter.
5. Deep fry the stuffed mirchi in medium hot oil.
6. Take out once golden brown.
Serve hot with mint chutney or tomato ketchup.
To make mirchi bhajji in airfryer
- Use the red lentil flour to make the batter instead of Besan(chickpea flour).
- Roll the stuffed chillies in dry flour first and then dip in batter
3. Line them in a skewer or place them on a baking sheet in your air fryer basket.
4. In a preheated air fryer, cook them for 18-20 minutes .
Serve warm
Related recipes
There are many types of Vada in India. See our favorites below.
rajasthani mirchi vada recipe
Equipment
- air fryer for low oil option
- kadai/frying pan for traditional frying method
- steamer
Ingredients
- 2-3 potatoes boiled
- 5-6 green bhavnagari chillies/jalepanoes
- pinch of baking soda
- 1 cup besan/chickpea flour use red lentil flour for air frying
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon amchur/mango powder
- Salt as per taste
- oil for frying/air frying
Instructions
For spicy potato masala:
- Mash the boiled potatoes with ½ teaspoon turmeric powder,½ teaspoon red chilli powder,½ teaspoon amchur powder& salt.Keep it aside.
For the mirchi bada:
- Wash the chillies/jalepanoes and slit them from one side.
- Add potato filling in the chilli and optionally cover around it, keep it aside.
- Mix all chickpea flour with salt,turmeric powder & chilli powder,keep ¼ cup aside in a plate.
- Mix water with ¾ cup of chickpea flour and baking soda to get a a thick batter.
- Roll the mirchi bada in the dry flour first, then dip it into the chickpea flour batter.
- Fry in medium hot oil until cooked.
- Serve hot with green chutney , tamarind chutney or tomato ketchup.
For airfrying
- Use red lentil flour to roll the chillies and then make the batter. add 1 tablespoon oil in the batter
- Cover the chillies with the batter ,thread them into a skewer for air frying
- Pre heat the airfryer @180C|355F, cook for 18-20 minutes ,spray oil in between.
Video
Notes
Nutrition
Variations
You can make it extra spicy as per your taste by adjusting the red chili powder. If possible, make it with Bhavnagari mirch. You can also use sweet capsicum for this recipe if you want a milder version. This recipe has a south Indian counterpart mirchi bajji recipe or Andhra style mirapakaya bajji/ milagai bajji, mirapakaya meaning chilli, bajji means bhajiya. However, this plain mirchi bajji, is without the stuffing masala.Instead of stuffed potatoes,we use finely chopped onions in garnish. Green Chilies are fried in a batter of besan and spices. Both the north Indian and south Indian style bada recipe are a treat for foodies. Deep fried snacks are always welcome! You may add a spoonful of fennel seeds and coriander powder as per your taste.
If you can't handle the heat of large green chilies, use banana peppers which are much milder and sweeter to make this mirchi bajji recipe.
What makes the desert mirage so colorful?
The bright reds and pinks of the odhnis' to the blues of Jodhpur. The yellows of the turbans to the greens of the colorful glass bangles. All this give the Thar desert, a fabulous contrast. The terrain is dry and arid. However, the hearts of the locals warm and pink. Due to high heat and the absence of water, the whole area has a unique cuisine too. Folk songs tug to your heart and the longing beckons you to visit your land. My earliest memory was dancing to a tune of 'Rang rangili dhari,mharo desh marwar' at school in Vizag, south India. It has always called out to me even before I knew why.My ancestors belonged there and migrated. It was only later that I found out and went back to my roots. All I can say is sometimes you see some pieces of the puzzle and somehow everything fits when you look back at the bigger picture.
Traditional cuisine of Rajasthan
I have been fortunate to visit it multiple times as my family belongs from the state. Traditionally, there is a use of more millets than wheat flour and rice. In the olden days, they had less vegetables. Hence ,the use of chickpea flour/besan and local herbs helped them survive. Also, chickpea flour is high in proteins which helped vegetarians. Indian street food changes with location.Our tea time snack is not just sandwich, it is a meal in itself. While Punjab is more about paneer, the arid region is all about millets and besan.
The recipes show the colors of the terrain. You can find curries & snacks in the shades of red and brown. Nagori mirch or dried red chillies makes up for the rich red color. Locals make curry out of dried herbs like ker (Dried berries) and sangri(beans).Snacks and street food made of gram flour batter like mirchi vada, pakode, childa etc. Curries like gatte ki kadhi ,breads made of millets like sorghum are used to make jowar jo doda and sweets like ghevar show the earthiness too. Another amazing recipe is bharwan mirch or stuffed capsicums.
What are the other famous Rajasthani dishes?
If you travel across Rajasthan, the most common snacks or starters that you will find include
- Pyaz wali kachori - onion stuffed in a spicy deep fried snack
- Ghevar - Indian honeycomb sweet
- Air fryer stuffed peppers | Stuffed capsicum
- Samosa - Potato stuffed pastry - deep fried snack
- Dal wali kachori - lentil stuffed in a deep fried snack
- Air fryer mini peppers | Stuffed mini sweet peppers
What are the places to visit in Rajasthan?
Most tourists head to Jaipur first. LMB and lad bazar is a treat. Alwar calls you with its special Thakurdas milk cake. However, my favorite memories of foodie vacation is of Jaisalmer. Simple people and great food makes its own special place in your heart. While people remember Jodhpur for Mehrangarh fort and Umaid Bhawan Palace. Foodies remember it for the Ghantaghar makhaniya lassi, tangy mirchi vadas and kale boondi ke laddoo. Bikaner is the home of all fried snacks one can say. You will get sev of all types and flavors. Rasmalai,rajbhog and Kulfi while Karni Mata temple and Nathdwara is a place which you go back with faith time and again.
Conclusion: Rajasthani mirchi bada is a starter full of flavor and spice. Must try whenever you get to the desert ravines.
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