Rajasthani Mirchi Bada (Rajasthani Mirchi Vada)

Mirchi Bada is an immensely popular street food snack in Rajasthan , especially in Jodhpur also known as Jodhpuri Mirchi Vada.. A stuffed Chilli Fritter, … prepared with a lip-smacking stuffing of boiled potatoes and other spices, which are stuffed in Slit Bhavnagri Chillies, dunked / dipped in Thick batter prepared with Bengal Gram Flour and Deep fried till golden and crisp.

Served very hot with spicy and tangy tomato chutney / Green Chutney or Tamarind Chutney.

Preparation Time: 25 minutes

Cooking Time: 15 minutes

Serves : 6

Ingredients and Quantity:

Bhavnagri Chillies -18

For the stuffing / Filling:

Potatoes boiled, peeled and mashed- 02 large

Asafoetida – a pinch

Coriander seeds, crushed- 02 tbsp.

Cumin seeds, crushed- 01 tsp. 

Fennel seeds, crushed- ½ tsp.

Turmeric powder – ½ tsp.

Red chilli powder- 1 ½ tsp. 

Mango powder- ½ tsp.

Salt- to taste

Black pepper powder – ½  tsp.

Refined oil- ½ tbsp.

For the batter:

Bengal gram flour- 02 cups

Ajwain-1 tsp. (Optional)

Red chilli powder, Kashmiri- 1 ½  tsp.

Black pepper powder- ½ tsp

Turmeric  powder- ½ tsp.

Salt- to taste

For preparing a Thick Batter -Water-  as required

For the Deep Frying:

Refined oil- as required for deep frying

Method

Slit chillies, deseed them, wash and pat dry them.

Do not remove the stem.

Heat ½ a tbsp. of oil in a non-stick pan and add the crushed coriander seeds cumin seeds and fennel seeds to the pan.

Sauté for ½ a minute.

Add turmeric powder, asafoetida, red chilli powder ,pepper powder , mango powder and salt.

Mix well till well-combined and sauté for ½ a minute.

Add the mashed potatoes and cook for 2 minutes.

Switch off the flame and transfer mixture into a glass bowl.

Stuff the chillies with prepared potato mixture.

Take Bengal gram flour in a glass bowl, to that add ajwain, salt, red chilli powder, pepper powder , turmeric powder and mix well.

Add water and prepare a lump-free thick and smooth thick batter.

Heat sufficient oil in a non-stick kadai.

Dip stuffed chillies in the batter, coat it evenly and deep-fry in hot oil till golden and crisp.

Place on kitchen absorbent paper.

Serve very hot with spicy and tangy tomato chutney / Green Chutney or Tamarind Chutney.

Chef Tips:

1. You may add finely chopped coriander leaves and green chillies in the mashed potato mixture.
2. You may add a little rice flour to the batter and mix well, this makes the Bada very crispy.
3. You may sprinkle the Mirchi Badas with chaat masala, if desired.