Mirchi Bada or Mirchi Vada Recipe – Rajasthani style Mirchi Pakoras stuffed with spicy potato filling. A great evening snack on a rainy day.
What is Mirchi Bada?
Mirchi Bada or Mirchi Vada is very popular street food from the city Jaipur and across the Rajasthan. They are long chilli peppers stuffed with a spiced potato filling, coated with a gram flour batter and deep fried in hot oil. These Mirchi Vadas are typically served as an evening snack or breakfast along with tea. Jodhpuri Mirchi Bada is very similar to Hyderabadi Mirchi Bajji where we stuff the chillies with a different filling.
What goes well with these Mirchi Vadas?
This Rajasthani Mirchi Bada doesn’t need any chutney or dip as it is stuffed with a flavorful and spicy filling, but they taste equally delicious with green chutney, tamarind chutney or tomato ketchup.
Can the Mirch Bada be made in advance?
Yes, you can easily stuff the chillies with the prepared potato filling and refrigerate for about 6-7 hours. Make the batter and dip the stuffed chillies before frying,
Are these Mirchi Pakoras are Vegetarian or Vegan?
Yes, these are naturally vegetarian and vegan.
Which Chilli can be used to make Mirchi Bada?
Any large chilli peppers can be used, but they should be mildly spiced. To reduce the spice levels od the chillies, discard the seeds before your stuff them.
Few More Indian Snack Recipes on the blog:
- Sorakaya Vada
- Instant Bread Medu Vada
- Banarasi Chura Matar
- Crispy Cabbage Pakodi
- Bombay Veg Toast Sandwich
- Kadalai Paruppu Sundal
- Garlic Kara Sev
- Onion Kachori
- Methi Na Gota
How to Make Mirchi Bada Recipe Video below:
Rajashtani Mirchi Bada Recipe
Ingredients
- 2 cups Besan / Chickpea Flour
- 12 Long Chillies
- 3 - 4 Medium Sized Potatoes approx. 1.5 cups Mashed Potato
- 2 tsp Amchur / Dried Mango Powder
- 1 tsp Garam Masala
- 1 tsp Roasted Cumin Powder
- 1 tsp Roasted Coriander Powder
- 1 tsp Roasted and Crushed Fennel Seeds
- 1.5 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Baking Soda
- Salt to taste
- Oil for deep frying
- 1 cup Water approx
Instructions
- Boil, peel and mash the potatoes well.
- In a mixing bowl, combine the mashed potatoes, amchur, red chilli powder, fennel, coriander powder, cumin powder , garam masala and salt and mix until well combined. Keep it aside.
- Wash the chillies and wipe them with a cloth. Slit the chillies lengthwise and remove seeds.
- Stuff them with prepared potato filling and keep them aside.
- Heat oil in a pan for deep frying.
- Combine the besan, salt, turmeric powder and baking soda in a mixing bowl. Make a smooth and little thick batter by adding water little by little.
- Dip the each stuffed chilli into the besan batter and carefully drop it into the hot oil.
- Deep fry in hot oil until crisp and golden color.
- If you want to expose the chilli, dip the chilli into the batter and slide it onto the edge of the batter bowl to expose the one side of the chilli.
- Remove the fried vadas from oil and place them on a paper towel.
- Serve hot with ketchup or green chutney.
Video
Nutrition
Nutrition values are estimates only.
Jodhpuri Mirchi Vada Recipe with Step by Step Photos:
- Wash and boil 3-4 medium sized potatoes.
- Peel the boiled potatoes and mash them well.
- In a mixing bowl, add the mashed potatoes, dry mango powder, red chilli powder, salt, garam masala, cumin powder, coriander powder and crushed fennel.
- Mix it together with a spatula until well combined. The potato filling is ready to be stuffed and keep it aside.
- Before stuffing the chillies, wash them well with water and wipe them completely with a cloth. Slit the chillies lengthwise and remove the seeds. Do not remove the stem.
- Stuff them with the prepared potato filling and set them aside.
- Heat oil in a pan for deep frying.
- While the oil is getting hot, start preparing the batter.
- Combine the besan, salt, turmeric powder and baking soda in a mixing bowl. Make a smooth and little thick batter by adding water little by little.
- Dip the each stuffed chilli into the besan batter and carefully drop it into the hot oil.
- Deep fry in hot oil until crisp and golden color.
- If you want to expose the chilli, dip the chilli into the batter and slide it onto the edge of the batter bowl to to expose the one side of the chilli.
- Remove the fried pakoras from oil and place them on a paper towel.
- Serve hot with ketchup or green chutney.
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