Mirchi vada recipe
Rajasthani Mirchi bada is best served hot with mint chutney and tomato sauce.
besan mirchi bada, jodhpuri mirchi bada, mirchi bada, mirchi vada, rajasthani snacks
air fryer for low oil option
kadai/frying pan for traditional frying method
green bhavnagari chillies/jalepanoes
of baking soda
red chilli powder
Salt as per taste
oil for frying
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:
Steam the chillies/jalepanoes for 5-10 mins and slit them from one side.
Add potato filling in the chilli and 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 batter.
Fry in medium hot oil until cooked.
Serve hot with
The variety of mirch/chilli preffered is bhavanagari mirch. You may use jalapeno chillies as well.