rajasthani mirchi vada recipe
Rajasthani Mirchi bada is best served hot with mint chutney and tomato sauce.
Servings: 5
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
The variety of mirch/chilli preffered is bhavanagari mirch. You may use jalapeno chillies as well.
Nutrition
Serving: 1g