Mirchi Vada is a spicy Indian snack with potato stuffing is a popular Rajasthani snack. You can use cauliflower stuffing too instead of potato.
- 2 cups Besan (Chickpea Flour)
- 12 Long Chillies
- 3 – 4 Medium Sized Potatoes (approx. 1.5 cups Mashed Potato)
- 2 tsp Amchur / Dried Mango Powder
- 1 tsp Garam Masala
- 1 tsp Roasted Cumin Powder
- 1 tsp Roasted Coriander Powder
- 1 tsp Roasted and Crushed Fennel Seeds
- 1.5 Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/4 tsp Baking Soda
- Salt to taste
- Oil for deep frying
- 1 cup Water (approx)
Peel and mash the boiled potatoes.
In a mixing bowl, combine the mashed potatoes, amchur, red chili powder, fennel, coriander powder, cumin powder, garam masala, and salt, and mix until well combined.
Wash the chilies and wipe them with a cloth. Slit the chilies lengthwise and remove seeds.
Stuff them with prepared potato filling and keep them aside.
Heat oil in a pan for deep frying.
Combine the besan, salt, turmeric powder, and baking soda in a mixing bowl. Make a smooth and little thick batter by adding water little by little.
Dip each stuffed chili into the besan batter and carefully drop it into the hot oil.
Deep fry in hot oil until crisp and golden color.
If you want to expose the chili, dip the chili into the batter and slide it onto the edge of the batter bowl to expose the one side of the chili.
Remove the fried vadas from oil and place them on a paper towel.
Serve hot with ketchup or tamarind chutney.