Rajasthani Mirchi Vada

Name: Rajasthani Mirchi Vada
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: Indian
Ingredients: 2 cup All-Purpose Flour (2 cups Besan / Chickpea Flour); 12 pieces Chilli (12 Long Chillies); 3 cup White Potatoes (3 - 4 Medium Sized Potatoes (approx. 1.5 cups Mashed Potato)); 2 tsp Mango (2 tsp Amchur / Dried Mango Powder); 1 tsp Garam Masala (1 tsp Garam Masala); 1 tsp Cumin Powder (1 tsp Roasted Cumin Powder); 1 tsp Ground coriander (1 tsp Roasted Coriander Powder); 1 tsp Fennel seeds (1 tsp Roasted and Crished Fennel Seeds); 1 ½ pieces Red Chili Powder (1.5 Red Chilli Powder); ¼ tsp Ground Turmeric (1/4 tsp Turmeric Powder); ¼ tsp Bicarbonate of Soda (1/4 tsp Baking Soda); 1 piece Table Salt (Salt to taste); 1 piece Oil (Oil for deep frying); 1 cup Bottled Drinking Water (1 cup Water (approx))

40 minIndian

Servings12

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Boil, peel and mash the potatoes well.
2In a mixing bowl, combine the mashed potatoes, amchur, red chilli powder, fennel, coriander powder, cumin powder , garam masala and salt and mix until well combined. Keep it aside.
3Wash the chillies and wipe them with a cloth. Slit the chillies lengthwise and remove seeds.
4Stuff them with prepared potato filling and keep them aside.
5Heat oil in a pan for deep frying.
6Combine the besan, salt, turmeric powder and baking soda in a mixing bowl. Make a smooth and little thick batter by adding water little by little.
7Dip the each stuffed chilli into the besan batter and carefully drop it into the hot oil.
8Deep fry in hot oil until crisp and golden color.
9If you want to expose the chilli, dip the chilli into the batter and slide it onto edge of the batter bowl to to expose the one side of the chilli.
10Remove the fried vadas from oil and place them on a paper towel.
11Serve hot with ketchup or green chutney.