Mirchi Vada Recipe (Mirchi Bada)
User Reviews
4.7
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
328 kcal
-
Course
Snacks
Mirchi Vada Recipe (Mirchi Bada)
Report
Rajasthani Mirchi Vada recipe is a popular street food snack of potato stuffed chilli fritters that are batter coated and deep fried. For Mirchi Bada, the batter is made with gram flour (besan) and the stuffing is made with spiced and tangy mashed potatoes.
Share:
Ingredients
For potato stuffing
- 250 grams potatoes or 4 medium potatoes, boiled and mashed
- 1 green chili - finely chopped or ½ to 1 teaspoon
- 2 tablespoon Coriander leaves - chopped
- ½ teaspoon fennel seeds - crushed or ½ teaspoon fennel powder
- ½ teaspoon coriander powder
- ½ teaspoon dry mango powder (amchur) or add as per taste
- ¼ teaspoon cumin powder
- ¼ teaspoon red chili powder
- 1 pinch asafoetida
- salt as required
For batter
- 1 cup besan (gram flour or chickpea flour)
- ½ cup + 2 tablespoons water - do add water as needed
- 1 pinch asafoetida (hing)
- ¼ teaspoon red chili powder or cayenne pepper
- 1 pinch baking soda (optional)
- salt as required
Other ingredients
- 200 to 250 grams Bhavnagri chilies - or 8 to 9 chilies, or large mild chilies or jalapeño peppers
- oil - for deep frying, as required
Instructions
Preparation
- Rinse the bhavnagari chilies very well with water. Then pat dry with a clean kitchen towel. Remove the chili crowns. You can keep the crowns if you prefer.
- With a knife slit each chili from one side. Slit from the top side and keep about 0.5 to 1 cm space at the bottom before the slit. Remove the seeds and pith with a small spoon.
- Slit all the green chilies this way and set them aside.
Making potato stuffing
- Steam or boil potatoes in a pressure cooker or steamer until they are cooked very well and fork tender. Add water as needed to cook the potatoes.
- When the potatoes are still warm, peel and mash them.
- Add chopped green chilies and coriander leaves.
- Next add the crushed fennel seeds (or fennel powder), coriander powder, dry mango powder, cumin powder red chili powder. Mix very well.
Making mirchi vada
- Now stuff the potato mixture evenly in the green chilies.
- Stuff all green chilies one by one and set them aside.
- In a bowl take the gram flour, red chili powder and a pinch of asafoetida.
- Add ½ cup water + 2 tablespoons to make a medium-thick batter. Also add salt.
- Remember to add water as required. The addition of water depends on the texture and quality of gram flour. Since I have use home made gram flour in the recipe, the water amount needed is more than store brought one. Thus first add about ⅓ cup water and then add some tablespoons to get the right consistency.
Frying mirchi bada
- Take oil as needed to deep fry in a kadai (wok).
- Dip the stuffed chilli in the batter and coat it evenly with the batter.
- Place it in medium hot oil gently and carefully.
- Add more chili vada in the oil and fry them till they are golden. Be careful when turning or flipping the vada in the oil.
- When one side is golden, turn over gently with a slotted spoon and fry the second side.
- When golden and crisp, remove the mirchi vada.
- Place them on a kitchen paper towels to remove excess oil. Fry the remaining chillies in batches.
- Serve Rajasthani Mirchi Bada hot with tomato ketchup, coriander chutney with evening chai.
Notes
- ½ teaspoon dry mango powder - ½ teaspoon lemon juice or add as per taste.
- Bhavnagri chilies - large chilies used for pickling or jalapeño peppers
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Sodium
1826mg
(76%)
Potassium
536mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
104IU
(2%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.3mg
Vitamin C
24mg
(27%)
Vitamin E
8mg
Vitamin K
6µg
Calcium
33mg
(3%)
Vitamin B9 (Folate)
141µg
Iron
3mg
(17%)
Magnesium
68mg
Phosphorus
135mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 1826mg | 76% |
| Potassium | 536mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 104IU | 2% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 24mg | 27% |
| Vitamin E | 8mg | |
| Vitamin K | 6µg | |
| Calcium | 33mg | 3% |
| Vitamin B9 (Folate) | 141µg | |
| Iron | 3mg | 17% |
| Magnesium | 68mg | 17% |
| Phosphorus | 135mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
Other Recipes
You'll Also Love
Jaggery Paratha Churma | How to make Churma using Paratha { Haryanvi Churma}
Indian, Rajasthani, haryani
0.0
(0 reviews)
