Rajasthani Mirchi Vada Recipe

Ingredients
200-250 g Bhavnagari chillies
oil (for deep frying)

For the stuffing
250 g potatoes, boiled and mashed
1 green chilli, chopped
2 tbsp coriander leaves, chopped
1/2 tsp fennel seeds, crushed
1/2 tsp coriander powder
1/2 tsp dry mango powder
1/4 tsp cumin powder
1/4 tsp red chilli powder
pinch of asafoetida
salt to taste

For the batter
1 cup besan
1/2 cup water
pinch of asafoetida
1/4 tsp red chilli powder
pinch of baking soda (optional)
salt to taste

Method
Rinse the Bhavnagari chillies very well with water.
Then pat them dry with a clean kitchen towel. Remove the chilli crowns.
With a knife, slit each chilli 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.
Slit all the green chillies this way and keep aside.

For the stuffing
Steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.
When the potatoes are still warm, peel and mash them.
Add the green chilli, coriander leaves, fennel seeds, coriander powder, dry mango powder, cumin powder, asafoetida, salt and red chilli powder.
Mix very well.
Now stuff the potato mixture in the green chillies.
Keep them aside.

For the batter
In a bowl take besan along with red chilli powder, salt, baking soda and asafoetida. Add water to make a medium thick batter.
Dip the stuffed chilli in the batter and coat it well.
Place it in medium hot oil gently.
Add more chilli pakoras in the oil and fry them till they are golden. Be careful when turning or flipping the pakoras in the oil.
When golden and crisp, remove the mirchi vadas.
Place them on a kitchen paper towel to remove excess oil.
Serve these Rajasthani Mirchi Vadas hot with tomato ketchup or coriander chutney with a cup of chai.

Chef´s Tip
You can also top up the vadas with sweetened yogurt and tamarind chutney, sprinkle some chaat masala over them and serve.