Rajasthani Mirchi Vada Recipe | Mirchi Bhajji

Mirchi Vada is a traditional street food of Rajasthan especially Jodhpur. For this Rajasthani mirchi vada recipe, use large chillies that are not very pungent. These peppers are commonly known as chilli bhajji or banana peppers. Spicy potato mixture is filled in these chillies. They are then dipped in gram flour batter (besan batter) and fried to make mirchi vada/bada/bhajji.

I have earlier shared the recipe of mirchi ke tipore – an instant pickle that can be made with these banana chilli peppers. People of Rajasthan relish spicy food. Read about my trip to Jaisalmer, where I explored local cuisines.

Rainy season is the best to eat spicy deep fried vadas and pakodas (fritters). Freshly fried vadas with a cup of hot masala chai is simply heavenly. Serve these mirchi vadas with fresh green mint chutney and tamarind chutney.

Falafel, the chickpea (kabuli chana) fritters from Middle Eastern countries, is also perfect for a rainy day. I have shared easy falafel recipe. You will also like kale chane ke kabab, the kabab made with black Bengal gram.

How to make mirchi vadas

First of all prepare batter for mirchi vada. For that, take gram flour in a bowl. Add a pinch of soda-bi-carb, turmeric powder, and salt to taste. Now gradually add water and whisk to prepare a thick batter.

Slit the green chillies lengthwise

Make a lengthwise slit in chillies. Mash boiled potatoes. Heat oil in a pan, crackle cumin seeds, and then add chopped green chillies and chopped ginger. After that add dry spices. Then quickly add mashed potatoes and salt to taste. Mix everything well and cook for few minutes. Add chopped coriander leaves (cilantro). Filling is ready.

Potato filling for Rajasthani mirchi vada recipe

Fill chillies with the prepared filling. You can do this by sliding the filling into the chillies through the slits.

Stuff the chillies with potato filling

I prefer mustard oil to fry these vadas. Though you can use any other cooking oil as well. Heat oil in a pan/kadai. Dip chillies in batter to cover it completely with the batter and deep fry on low to medium flame.

Stuffed chillies are dipped into the batter

Serve hot with fresh green chutney, tomato ketchup, and tamarind chutney.

Rajasthani mirchi vada is ready

RAJASTHANI MIRCHI VADA RECIPE

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Rajasthani Mirchi Vada Recipe | Mirchi Bhajji

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Spicy and delicious mirchi vadas are famous street food from Rajasthan. These are enjoyed best with a cup of hot tea.

• CourseAccompaniment, Side dish
• CuisineIndian, Rajasthani
• Keyworddairy free, Raksha bandhan recipe

Servings	Prep Time
8-10 vadas	20 minutes

Cook Time

20 minutes

Servings Prep Time 8-10 vadas 20 minutes

Cook Time 20 minutes

Rajasthani Mirchi Vada Recipe | Mirchi Bhajji Print Recipe Spicy and delicious mirchi vadas are famous street food from Rajasthan. These are enjoyed best with a cup of hot tea. CourseAccompaniment, Side dish CuisineIndian, Rajasthani Keyworddairy free, Raksha bandhan recipe Servings Prep Time 8-10 vadas 20 minutes Cook Time 20 minutes Servings Prep Time 8-10 vadas 20 minutes Cook Time 20 minutes

Ingredients

For Mirchi Filling

• 200 gms 8-10 pieces banana peppers (chilli bhajji)
• 250 gms potatoes boiled
• 1 teaspoon cumin seeds (zeera)
• 4 teaspoons coriander powder
• 1 teaspoon turmeric powder/haldi
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon ginger paste
• 1 green chilli finely chopped
• 1/2 teaspoon Dry mango (amchoor) powder
• salt to taste
• 1/4 teaspoon garam masala powder
• 1 sprig coriander leaves (cilantro) finely chopped
• il for frying and some more

For batter

• 200 gm (1 cup) gram flour (besan)
• 1 pinch soda-bi-carb (baking soda) optional
• salt to taste
• plain water

Servings: vadas

Instructions

Prepare batter

1. First prepare the batter. For that add baking soda and salt to gram flour (besan). Then gradually add water and stir continuously to prepare batter. The batter should be neither very thick nor very thin.

Make chilli filling

1. Make a lengthwise slit in all chillies. Peel and mash potatoes.
2. Heat a tablespoon of oil in a pan. Add cumin seeds and allow them to crackle. Then add ginger paste and chopped green chillies. To this add coriander powder, red chilli powder, and turmeric powder. Saute for 30 seconds and add mashed potatoes. Add salt to taste. Stir well and cook for a minute. Add dry mango powder (amchoor) and garam masala powder. Switch off the gas. Also add chopped coriander leaves. Mix well. Filling is ready.

Make vadas

1. Gently slide the filling through the slits into the green chillies.
2. Keep oil for heating in a heavy bottomed pan/kadai.
3. Dip a chilli in batter so that it is perfectly coated by the batter. Deep fry in hot oil. Initially oil should be very hot, and then lower the heat and fry till vada turns golden brown and crispy. Repeat the process with all the chillies. You can fry 4-5 vadas at a time.
4. Serve hot with green mint chutney, tamarind chutney or tomato ketchup.

Recipe Notes

• These vadas taste best freshly made and hot.
• You can experiment with the filling and instead of spicy potatoes make filling of cheese and potatoes, corn and potatoes, or finely greated mixed vegetables.
• If you do not want to add baking soda, you can skip it. Instead, whisk the batter nicely for some time. Baking soda is added to incorporate some air in the batter, and this can also be done by whisking vigorously.

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