Mirchi Vada, a popular Indian street snack, features large green chilies stuffed with a spicy potato filling, coated in a gram flour batter, and deep-fried to golden perfection. The dish balances the fiery heat of the chilies with the savory goodness of the potato mixture, seasoned with aromatic spices like turmeric, chili powder, and garam masala. Once fried to a crispy exterior, Mirchi Vada offers a delightful contrast of flavors and textures, making it a beloved treat enjoyed for its spicy kick and satisfying crunch.
Here’s a recipe to make Mirchi Vada:
Ingredients:
- 6-8 large green chilies (such as Anaheim or banana peppers)
- 3-4 medium-sized potatoes, boiled and mashed
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- A pinch of asafoetida (hing)
- A few curry leaves, finely chopped
- Salt to taste
- Oil for frying
For the batter:
- 1 cup gram flour (besan)
- A pinch of baking soda
- Salt to taste
- Water (as needed to make a thick batter)
- A pinch of turmeric powder (optional, for color)
Instructions:
- Slit the green chilies lengthwise, keeping them whole with one side intact. Remove the seeds if you prefer less heat. Set aside.
- Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida and curry leaves. Sauté for a minute.
- Add mashed potatoes, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes. Set aside to cool.
- Stuff each slit chili with the prepared potato mixture.
- In a bowl, mix gram flour, salt, baking soda, and turmeric powder (if using). Gradually add water to make a thick batter without lumps. The consistency should coat the back of a spoon.
- Heat oil in a deep pan for frying.
- Dip each stuffed chili in the gram flour batter, ensuring it’s evenly coated.
- Carefully place the coated chilies in the hot oil and fry until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.
- Once fried, remove the mirchi vadas using a slotted spoon and place them on a paper towel to drain excess oil.
Serve these delicious and spicy mirchi vadas hot with chutney or sauce of your choice. Enjoy the crispy exterior and flavorful potato stuffing! Be cautious while handling the hot chilies.
