Mirchi Wada, also known as Mirchi Bada, is a popular street food snack of stuffed potatoes chili fritters of Rajasthan . Outside crispy and tangy inside, this bhajia joins perfectly with tea or sauce. Their delicious potatoes and chickpeas battles make them an indispensable monsoon treatment.
Ingredients:
- 250g of potatoes, boiled and mashed
- 8-10 large light green chillies
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 2 tablespoons chopped coriander leaves
- 1 tsp fennel seeds
- 1 tsp cumin powder
- 1 tsp Coriander powder
- 1 tsp Dry mango Powder (amchur)
- 1 tsp turmeric powder
- 1 tsp in red chilli powder
- Pinch of asafoetida (hing)
- Pinch of baking soda
- Salt, to taste
- Oil, Deep For frying
Equipments:
- Heavy bottom skillet or Kadai
- Mixing Bowl
- Slotted spoon
- Knife and cutting board
- Paper towel
Method:
- Prepare the chilli: rinse, dry, remove stems , cut in length and discard seeds.
- Make stuffing: Take a bowl add mashed potatoes, add coriander, green, cumin, coriander powder, dry mango powder, turmeric powder, red chilli powder, hing, salt and mix well.
- Take the potato stuffing and fill each chili evenly with the potato mixture and set aside.
- Whisk the batter: Take another bowl, mix besan, rice flour, red chili powder, hing, baking soda (if using), salt, and enough water to form a medium thick, lump free batter.
- Heat the oil at medium heat. Dip each stuffed chilli into a batter, slide in warm oil gently.
- Transfer to a paper towel for excess oil drain.
Tips and Variations:
- If you want less spicy version, Use banana peppers or jalapeños .
- For extra crunch, add 1 tablespoon corn flour to the batter.
- Blanch chili in warm salted water for 1 minute to reduce heat.
- Try a mixture of cheese or paneer to make filling more rich.
Serve and Store:
Serve hot with mint coriander chutney, tamarind chutney or tomato ketchup along with masala chai. Store cooled fritters in airtight containers for 2 days at room temperature; Re -heat in oven to restore the dexterity.
