Rajasthani Stuffed Mirchi Vada - Stuffed Chili Fritters

"Rajasthani Mirchi Vada- a very popular street food of Jodhpur, Rajasthan. This hot, spicy, tangy recipe is served all over Rajasthan and in many parts of India. Mirchi (Chili) and Vada (Fritters) as name suggests, this recipe of chilies stuffed with spicy-tangy potato mixture, dipped in batter and fried, really makes a mouthwatering and super yum monsoon tea time snack. For this recipe always choose green, long and mild flavored chilies. Serve hot with green chutney, tamarind chutney or with hot cup of tea or coffee."

Cuisine: Indian | Recipe Category: Appetizer
Prep Time: 30 Minutes | Cook time: 20 Minutes | Serving: 8-10 

Ingredients

Dry Whole Spices (To be Roast and Grind coarsely)

1.	Cumin seeds	1  Tsp.
2.	Fennel seeds	1 Tsp.
3.	Coriander seeds	1 Tsp.
4.	Whole Kashmiri  dried red chilies  (Remov seeds for less spice)	2 pc

For Stuffing

1.	Potato, boiled & mashed	2 large potato / 2 cup / 250 gm
2.	Green chili, finely chopped	1 pc
3.	Ginger ,grated or paste	1 Tsp.
4.	Coriander leaves, finely chopped	2-3 Tbsp.
5.	Oil	1 Tbsp.
6.	Cumin seeds	½ Tsp.
7.	Asafetida/Hing	A pinch
8.	Turmeric powder / Haldi	¼  Tsp.
9.	Mango powder	1 Tsp.
10.	Garam masala	½ Tsp.
11.	Salt	To taste
12.	Lemon Juice	1 Tbsp.

For Batter

1.	Gram flour / Besan	2 cups
2.	Asafetida / Hing	A Pinch
3.	Carom seeds / Ajwain	¼  Tsp.
4.	Water	As required
5.	Salt	As per taste
6.	Baking soda	¼ Tsp. (Optional)
7.	Turmeric powder	¼ Tsp. (Optional)

Other Ingredients

1.	Bhavnagari chillies or  any mild long chilies or Jalapenos’	8-10 pc
2.	Oil	For frying

Step By Step Instruction: [Hide Images]

For making fresh spices mixture

1. Dry roast all the whole spices. 
2. Cool down and grind coarsely. Keep aside.

For Stuffing

1. Boil potatoes or steam till they are cooked very well. Peel and mash when still warm.
2. Heat 1 Tbsp. of oil in a pan. Add cumin seeds and when cumin starts to crackle, add asafetida (Hing).
3. Add mashed potatoes and ground spice powder, mix well.
4. Add chopped chili-coriander, grated ginger, turmeric, mango powder (Amchur), garam masala and salt; mix well and sauté on high heat for a minutes
5. Switch off the flame and allow it to cool. Add lemon juice. The mixture should taste spicy and tangy.
6. Mix well, stuffing is ready. Keep aside

For Batter

1. In a large mixing bowl take all the ingredients mentioned under batter. 
2. Add water gradually to make thick cream consistency batter. Keep aside for 10-15 minutes

Stuffing & Frying Mirchi Vada

1. Rinse the chilies and pat dry with clean kitchen towel.
2. Slit chilies vertically and remove the seeds but not the stems.;
3. Stuff the slit chilies with potato mixture very well.;
4. Heat enough oil in deep frying pan on a medium heat. If chilies are big and long, you will need big frying pan for frying.
5. Once the oil is hot, dip the stuffed chilies in a batter one at time, covering the chilies all around. Gently slide it into the hot oil. Fry them in batches, do not overload while frying.
6. Fry until they are crisp and golden brown on medium high flame. 
7. Drain them on absorbent paper.
8. Spicy, tangy and crispy Rajasthani Mirchi Vadas are ready to be served. Cut diagonally into two and serve hot with green chutney, ketchup or just with a cup of hot tea or coffee.

Recipe Notes

1. Click here for Mint Coriander Chutney Recipe
2. Click here for Khajur Imli Chutney/Dates Tamarind Sauce Recipe