Mirchi Vada is one more Indian dish, which has regional variations throughout the length and breadth of India. This recipe, right here, is the Rajasthani Mirchi Vada also known as the Mirchi Bada. Though these are also stuffed green chili fritters, but with a difference in the filling which is typical to the Rajasthani cuisine. This side of the country, these may be termed as chili cutlets too. Though, they might not look like a usual cutlet.
About Mirchi Vada
The first time I made this Rajasthani Mirchi Vada at home was on a day when it was pouring cats and dogs! Oh, what a lovely time it was. I really can’t put that feeling into words here. So, in the beginning itself, I’ll suggest you to try these the soonest.
To make this Mirchi Bada, you need the larger, non-spicy and mild variety of green chilies. Some of these typical varieties are the Bullhorn chilies, bajji mirchi or the Bhavnagri chilies. One more very famous Hyderabadi dish that uses such a chili type is this Mirchi Ka Salan.
In my Rajasthani Mirchi Vada recipe, I have used the Bhavnagri green chilies. You can also use the other varieties or even the large, thick green chilies which are used to make the stuffed chili pickle. If you are out of India, fresh jalapeño peppers or banana peppers are a good choice for this recipe.
Table of Contents
- About Mirchi Vada
- How to make Rajasthani Mirchi Vada
- Expert Tips
- FAQs
- Recipe Card
Th stuffing of this Mirchi Bada is a tangy, spiced mashed potatoes one. Crushed fennel seeds are added in the mashed aloo, which gives the mixture a unique flavor as compared to the other stuffed Mirchi Vada variations.
This Mirchi Vada is quite popular as a snack on the streets of Jodhpur in Rajasthan. There, the vendors selling these flavorful chili vadas also call it as stuffed chili cutlet. But as I mentioned right in the beginning, you may not find the looks cutletish at all.
Relish this crispy, fiery Mirchi Bada as an evening tea/coffee time snack, best during monsoons. With a side of imli chutney, pudina chutney or even tomato ketchup, it’s going to literally blow your minds. You can also team these vadas with bread slices.
Fan of Mirchi Bada? Try this few regional variations of Andhra style Mirchi Bajji and the regular and simple Mirchi Pakoda.
Step-by-Step Guide
How to make Rajasthani Mirchi Vada
Preparation
1. Rinse 200 to 250gramsor 8 to 9 Bhavnagri chilies (or pakoda/bajji chilli) very well in water. Then, pat dry with a clean kitchen towel.
Remove the chili crowns, if you want. I always remove them.
2. With a knife, slit each chili from one side. Slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit. Remove the seeds and pith with a small spoon.
3. Slit all the green chilies this way and keep aside. If you want, you can even blanch the chilies before stuffing them with the mashed potatoes.
Make Potato Stuffing
4. Steam or boil 250 grams or 4 medium potatoes in a pressure cooker or steamer, adding water as required until they are cooked very well and fork tender.
5. When the potatoes are still warm, peel and mash them.
6. Add the following list of spices and herbs one by one:
- 1 finely chopped green chili or ½ to 1 teaspoon
- 2 tablespoons chopped coriander leaves
- ½ teaspoon crushed fennel seeds (saunf)
- ½ teaspoon coriander powder
- ½ teaspoon dried mango powder (amchur powder)
- ¼ teaspoon cumin powder
- ¼ teaspoon red chili powder
7. Mix very well. Check the taste and add more salt or spice powders, if required.
Stuff Green Chilies
8. Now, stuff the prepared potato mixture evenly in the green chilies.
9. Stuff all green chilies in batches. Set the stuffed chillies aside.
Make Batter
10. In a bowl, take 1 cup gram flour (besan) along with ¼ teaspoon red chili powder and a pinch of asafoetida (hing). You can also add a pinch of baking soda, if you want.
11. Add ½ cup + 2 tablespoons water (or as required) to make a medium thick batter. Also, add salt as required.
The addition of water depends on the quality and texture of gram flour. Since I used homemade gram flour, the quantity of water required was more than the store-brought one.
So, add about ⅓ cup water first and then add some tablespoons to get the right consistency.
12. Mix very well to get a medium thick batter without any lumps. In case the batter becomes thin, add a few more tablespoons of gram flour to thicken the batter.
Fry Mirchi Vada
13. Dip the stuffed green chili in the batter.
14. Coat it very well with the batter.
15. Gently place it in medium hot oil.
16. Add more Mirchi Vada in the oil and fry till golden. Be careful when turning or flipping the mirchi vada in the oil.
Let one side become light golden or golden and gently turn over each mirchi bada. Let the second side become golden. Turn over a couple of times as needed for even frying of the vada.
17. When golden and crisp, remove the Mirchi Bada with a slotted spoon.
18. Place the Mirchi Vada on kitchen paper towels to remove excess oil. Deep fry the remaining stuffed chillies, in the same way in batches.
19. Serve Mirchi Badahot with tomato ketchup, coriander chutney, tamarind chutney and some slices of bread or pav along with chai or filter coffee.
Expert Tips
- Substitutes: To get the tangy taste in the potato stuffing, opt to add ½ teaspoon lemon juice instead of dried mango powder (amchur powder). You could also make the recipe with jalapeño peppers or other large non-spicy green chilies instead of Bhavnagri chilies.
- Blanching Chilies: Before stuffing the chilies with mashed potato mixture, you can even blanch the chilies.
- Spice Adjustments: You can add more or reduce the spice powders according to your taste likings.
- Baking Soda: While making the batter, you can add a pinch of baking soda too to leaven it.
- Water Proportion: Since I used homemade besan to make the batter, I added more water. This might change if you are using store-bought besan as the quantity of water will depend on the quality of besan. So, begin by adding ⅓ cup water, then increase by a few tablespoons till the right consistency is achieved.
- Batter Consistency: If the batter becomes thin, add some tablespoons of gram flour to thicken it. You should have a medium-thick batter to coat the Mirchi Vada well. Too thick batter will make it doughy and dry, after being fried.
- Frying Tip: To cook the vadas evenly, fry on medium heat. Ensure that the oil is not warm or too hot. If the oil is warm, the mirchi bada will absorb more oil. If the oil is very hot, the outside crust will brown quickly with the chilli being undercooked.
FAQs
Which other chili variety can I use if I stay out of India?
If you stay out of India, the best option for you is to use jalapeño peppers or fresh banana peppers.
Can I make it without the stuffing?
I suggest you to make this particular recipe with the stuffing, or else it won’t be the classic Rajasthani Mirchi Vada. If at all you want to make it without stuffing, then this Mirchi Pakoda recipe is what you should follow.
What are the variations that I can do with the stuffing?
You could use grated paneer or tofu or mashed sweet potatoes. You could also have a look at this Mirchi Bajji recipe, which is a special from South India and is quite distinct in its stuffing.
Can I skip the amchur powder in this recipe?
Yes, you can. But then, do add about ½ teaspoon lemon juice instead.
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Mirchi Vada Recipe (Mirchi Bada)
By Dassana Amit
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.
4.84 from 12 votes
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Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Cuisine Rajasthani
Course Snacks
Diet Vegan
Difficulty Level Moderate
Servings 4
Units
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
Substitutions
- 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 Info (Approximate Values)
Nutrition Facts
Mirchi Vada Recipe (Mirchi Bada)
Amount Per Serving
Calories 328Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Sodium 1826mg79%
Potassium 536mg15%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 4g4%
Protein 8g16%
Vitamin A 104IU2%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.3mg15%
Vitamin C 24mg29%
Vitamin E 8mg53%
Vitamin K 6µg6%
Calcium 33mg3%
Vitamin B9 (Folate) 141µg35%
Iron 3mg17%
Magnesium 68mg17%
Phosphorus 135mg14%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Mirchi Vada recipe from the archives was first published in June 2015. It has been updated and republished in February 2024.