MIRCHI VADA RECIPE
MIRCHI VADA RECIPE:
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Ingredients :-
For stuffing mirchi vada :
For mirchi vada batter :
Preparation for mirchi vada :-
STEP 1: Rinse the bhavnagari chilies very well with water.
STEP 2: Then pat dry with a clean kitchen towel. Remove the chili crowns.With a knife slit each chili from one side.
STEP 3: Slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit.
STEP 4: Remove the seeds.Slit all the green chilies this way and keep aside.
Making stuffing for mirchi vada :-
STEP 2: When the potatoes are still warm, peel and mash them.
STEP 3: Add 1 green chili, chopped, 2 tbsp chopped coriander leaves, 1/2 tsp fennel seeds, crushed, 1/2 tsp coriander powder, 1/2 tsp dry mango powder, 1/4 tsp cumin powder and 1/4 tsp red chili powder. Mix very well.
Making mirchi vada :-
STEP 1: Now stuff the potato mixture very well in the green chilies.
STEP 2: Stuff all green chilies this way. Keep aside.
STEP 3: In a bowl take 1 cup besan along with 1/4 tsp red chili powder and a pinch of asafoetida.
STEP 4: Add 1/2 cup water + 2 tbsp to make a medium thick batter. Also add salt. Add water as required.
STEP 5: The addition of water depends on the quality of besan. Since I use home made besan, the water amount required is more than store brought one.So add about 1/3 cup water first and then add some tablespoons to get the right consistency.
Frying mirchi vada :-
STEP 1: Dip the stuffed chilli in the batter and coat it very well with the batter.
STEP 2: Place it in medium hot oil gently.
STEP 3: Add more chili pakora in the oil and fry them till they are golden. Be careful when turning or flipping the pakoras in the oil.
STEP 4: When golden and crisp, remove the mirchi vada.
STEP 5: Place them on a kitchen paper towels to remove excess oil.
STEP 6: Serve rajasthani mirchi vada hot with tomato ketchup, coriander chutney with evening chai.
Notes :-
<< Translate in Hindi >>
Ingredients :-
For stuffing mirchi vada :
- 250 grams potatoes or 4 medium potatoes, boiled and mashed.
- 1 green chili - chopped.
- 2 tablespoon chopped coriander leaves.
- ½ teaspoon fennel seeds - crushed.
- ½ teaspoon coriander powder.
- ½ teaspoon amchur (dry mango powder) or add as per taste.
- ¼ teaspoon cumin powder.
- ¼ teaspoon red chili powder.
- 1 pinch asafoetida.
- salt as required.
For mirchi vada batter :
- 1 cup besan (gram flour or chickpea flour).
- ½ cup water + 2 tablespoon, do add water as required.
- 1 pinch asafoetida (hing).
- ¼ teaspoon red chili powder.
- 1 pinch baking soda (optional).
- salt as required.
- other ingredients.
- 200 to 250 grams or 8 to 9 bhavnagri chilies or large mild chilies or jalapeno peppers.
- oil for deep frying.
Preparation for mirchi vada :-
STEP 1: Rinse the bhavnagari chilies very well with water.
STEP 2: Then pat dry with a clean kitchen towel. Remove the chili crowns.With a knife slit each chili from one side.
STEP 3: Slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit.
STEP 4: Remove the seeds.Slit all the green chilies this way and keep aside.
Making stuffing for mirchi vada :-
STEP 1: Steam or boil potatoes in a pressure cooker or steamer till they are cooked very well.
STEP 2: When the potatoes are still warm, peel and mash them.
STEP 3: Add 1 green chili, chopped, 2 tbsp chopped coriander leaves, 1/2 tsp fennel seeds, crushed, 1/2 tsp coriander powder, 1/2 tsp dry mango powder, 1/4 tsp cumin powder and 1/4 tsp red chili powder. Mix very well.
STEP 1: Now stuff the potato mixture very well in the green chilies.
STEP 2: Stuff all green chilies this way. Keep aside.
STEP 3: In a bowl take 1 cup besan along with 1/4 tsp red chili powder and a pinch of asafoetida.
STEP 4: Add 1/2 cup water + 2 tbsp to make a medium thick batter. Also add salt. Add water as required.
STEP 5: The addition of water depends on the quality of besan. Since I use home made besan, the water amount required is more than store brought one.So add about 1/3 cup water first and then add some tablespoons to get the right consistency.
Frying mirchi vada :-
STEP 1: Dip the stuffed chilli in the batter and coat it very well with the batter.
STEP 2: Place it in medium hot oil gently.
STEP 3: Add more chili pakora in the oil and fry them till they are golden. Be careful when turning or flipping the pakoras in the oil.
STEP 4: When golden and crisp, remove the mirchi vada.
STEP 5: Place them on a kitchen paper towels to remove excess oil.
STEP 6: Serve rajasthani mirchi vada hot with tomato ketchup, coriander chutney with evening chai.
Notes :-
- Substitutions1/2 tsp dry mango powder - 1/2 tsp lemon juice or add as per taste. Bhavnagri chilies - large chilies used for pickling or jalapeno peppers.
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