MIRCHI VADA
Twitter
Facebook
Delicious
Digg
Stumble
Reddit
Mirchi Vada
Mirchi vada also commonly known as Mirchi bajjis made of a special variety of green chillies stuffed with potato filling or spicy masala dipped in chickpea flour (gram flour or besan atta) batter and deep fried in oil. It is a very popular Indian street food snack and often served as an evening snack with a cup of tea.
Mirchi vada has an incredible and unique taste and one can’t stop the cravings and nostalgia from eating the mirchi vada. It is a very popular Hyderabadi snack too with different stuffings from different region in India but the Hyderabadi style mirchi bajji deserves more appreciation for this delicious tangy filling taste. The mirchi vada is easy to prepare at home and make an excellent way to begin almost any special meal or served as a light meal/ snack on busy days. This dish is also one of the popular snacks served as a part of the main meal during marriage function or receptions and parties.
The Mirchi is not hot and fiery as the middle thick white vein that carries the seeds in the chillies are removed before stuffing the filling into it. The Mirchi vada are surprisingly mild and not that hot at all. It is a very trendy snack during the monsoon season and sold at every corner of the street food stalls. Gives a nice aroma which is appetizing too! Mirchi vada or chili fritter is a mild spiced Indian snack consisting of chili and potato stuffing served hot with tomato sauce or occasionally with mint and tamarind chutney. It is very filling for its size.
The mirchi bada of Jodhpur, Rajasthan is very famous as the water in that region lends it a unique taste and combines well with another Jodhpur speciality Mawa Kachori dipped in sugary syrup. The ingredients for the filling in the Mirchi Vada vary among different areas of the country and among different cultures. Fresh fleshy hot chillies fried stuffed with tangy paste and fried in besan flour in the basic recipe of Mirchi vada.
The different types of fillings include a sesame seeds and tamarind paste filling where about few sesame seeds (til) are slightly roasted a nice aroma is released and than ground to powder with lime size tamarind soaked in warm water and thick juice extracted and salt added to make a tasty and yummy filling. Next are a mixture of peanut, tamarind paste or amchur powder and salt mixed. Another amazing and fantastic stuffing is the mixture of potato, lime or lemon juice and salt mixed together. Once the Mirchi vadas are ready they are sprinkled either with chaat masala or jeera powder to enhance the flavor of the outer casing.
For preparing the Mirchi vada, firstly slit green chilies and remove the white vein and the seeds. Boil and mash potatoes and add red chili powder, garam masala powder, chaat masala, green coriander leaves and salt. Mash and mix well. Divide this mixture into equal portions. Stuff a little of this mixture into each slit green chili and also cover the chilies with this potato mixture.
Now for the outer casing, prepare a thick batter made of gram flour, baking powder, red chilli powder, salt and required quantity of water. Keep the batter for about 10 minutes. Heat oil in a kadai or deep frying pan and when it gets hot, dip stuffed green chillies into gram flour batter and deep fry until golden brown.
Adjust salt, tamarind or lime juice to taste. Sometimes the chilies are hot so remove the seeds completely. Do not slit too long, the stuffed paste might come out of the chilies. Click the link for detailed recipe:
