Mirchi Vada Recipe

Mirchi Vada or Mirch Bada, also commonly known as Mirchi Bhajiya or Mirchi Bhaja, is a traditional Indian snack hails from Rajasthan and is a popular teatime grub.

The mirchi vada is made by batter-frying deseeded Bhavnagri chilies (green chili peppers). The peppers can even be stiffed to make the preparation zestier. Follow this simple recipe to spice up your teatime as well.

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Mirchi Vada Recipe

Batter fried stuffed chili peppers.

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Course

Snacks

Cuisine

Indian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 12 bhavnagri chilies
• 1 tbsp Oil
• 1 tbsp coriander seeds
• 1 tsp Cumin seeds
• 3/4 tsp Turmeric powder
• 1/4 tsp Asafetida
• 2 tsp red chili powder
• salt to taste
• 2 tsp black pepper powder
• 3-4 medium potatoes (boiled peeled and mashed)
• 1/2 cup grated processed cheese
• 2 cup urad dal batter

Course Snacks Cuisine Indian Prep Time 20 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 12 bhavnagri chilies 1 tbsp Oil 1 tbsp coriander seeds 1 tsp Cumin seeds 3/4 tsp Turmeric powder 1/4 tsp Asafetida 2 tsp red chili powder salt to taste 2 tsp black pepper powder 3-4 medium potatoes (boiled peeled and mashed) 1/2 cup grated processed cheese 2 cup urad dal batter

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Instructions

1. Slit the chilies and deseed them.
2. Heat 1 tablespoon oil in a non-stick pan.
3. Crush coarsely coriander seeds and cumin seeds in a mortar with a pestle and add to the pan. Sauté for a minute.
4. Add ½ teaspoon each of turmeric powder, asafetida, red chili powder, salt and pepper powder. Mix well and sauté for ½ a minute.
5. Add potatoes and a little water, mix well and cook for 2 minutes.
6. Switch off heat and transfer mixture into a bowl. Add cheese and mix well.
7. Stuff the chilies with potato-cheese mixture.
8. Take urad dal batter in a bowl. Add salt, remaining red chilli powder, remaining pepper powder and remaining turmeric powder and mix well.
9. Heat sufficient oil in a kadai.
10. Dip stuffed chilies in the batter, coat evenly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
11. Serve hot with tomato chutney.