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–+ servings
mirchi bada
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5 from 5 votes

Mirchi vada recipe

Rajasthani Mirchi bada is best served hot with mint chutney and tomato sauce.
Prep Time10 mins
Cook Time40 mins
Course: Appetizers
Cuisine: Indian
Keyword: besan mirchi bada, jodhpuri mirchi bada, mirchi bada, mirchi vada, rajasthani snacks
Servings: 5
Author: bhavana bhatia

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
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon amchur/mango powder
  • Salt as per taste
  • oil for frying

Instructions

For filling:

  • 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 green chutney or tomato ketchup.

Notes

The variety of mirch/chilli preffered is bhavanagari mirch. You may use jalapeno chillies as well.

Nutrition

Serving: 1g