Mirchi Vada Recipe:
Mirchi Vada Recipe: is a popular street food from Rajasthan, made using Bhavnagiri or green chili jalapenos and chickpea flour batter. It closely resembles South Indian Mirchi Bajji but differs in the type of chili used. Mirchi Vada is typically made with smaller and denser chilies, which are spicier compared to their South Indian counterparts. This snack is often enjoyed as a street food delicacy, but it also serves as an ideal evening snack or appetizer for any occasion.
While Mirchi Vada shares similarities with Mirchi Bajji, there are notable differences. Firstly, the Bhavnagiri green chili or jalapeno used in Mirchi Vada is smaller and denser, resulting in a spicier flavor profile. Additionally, Mirchi Vada features a spiced and mashed potato stuffing, which adds unique flavor and makes it more filling. Adding mashed potato not only reduces the spice level but also enhances the taste and texture of the snack. Some individuals prefer to stuff Mirchi Bajji with paneer, aloo, or even feta cheese for added variety.
Here are some important tips for making Mirchi Vada:
- If you prefer a spicier snack, you can skip deseeding the green chilies or adjust the amount of seeds according to your taste preferences.
- Adding baking soda to the chickpea flour batter is optional but helps achieve a fluffy texture. Feel free to omit it if desired.
- Deep fry the Mirchi Vada in medium to low flame to ensure even cooking. Baking or shallow frying is not recommended for this recipe.
- Mirchi Vada is a delicious and flavorful snack that is sure to please your taste buds. Enjoy it as a crunchy treat on its own or pair it with your favorite chutney for added zest.
Ingredients: Mirchi Vada Recipe
For Aloo Stuffing:
- 2 potatoes (aloo), boiled & mashed
- 1 teaspoon crushed coriander seeds
- ½ teaspoon crushed fennel seeds (saunf)
- 1 chili, finely chopped
- ½ teaspoon ginger paste
- ¾ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala
- ½ teaspoon aamchur (dry mango powder)
- ¼ teaspoon ajwain (carom seeds)
- Pinch of hing (asafoetida)
- 2 tablespoons finely chopped coriander
- ½ teaspoon salt
For Besan Batter:
- 1 cup besan (gram flour)
- 2 tablespoons rice flour
- ¼ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
- Pinch of hing (asafoetida)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup water
Other Ingredients:
- 8 chilies, preferably Bhavnagiri or jalapeno
- Oil for frying
Instructions: Mirchi Vada Recipe
- In a large mixing bowl, combine the boiled and mashed potatoes with crushed coriander seeds, crushed fennel seeds, chopped chili, ginger paste, Kashmiri red chili powder, chaat masala, aamchur, ajwain, pinch of hing, chopped coriander, and salt. Mix well to ensure all the spices are combined thoroughly.
- Stuff the prepared aloo masala into the chilies.
- Dip the stuffed chilies into the besan batter, ensuring they are coated completely.
- Deep fry the coated chilies in hot oil over medium heat. Stir occasionally until the bajjis turn golden and crisp.
- Once fried, drain the mirchi bajjis on kitchen paper to remove excess oil.
- Finally, serve the mirchi vada with green chutney and tamarind chutney.
Conclusion:
Mirchi Vada Recipe is a delightful and flavorful snack enjoyed across India, particularly in Rajasthan. With its spicy kick and crunchy texture, it’s a perfect treat for any occasion. Whether served as a street food delicacy or as an appetizer, Mirchi Vada never fails to impress with its unique blend of flavors.
FAQs about Mirchi Vada Recipe:
What is Mirchi Vada?
Mirchi Vada is a popular street food from Rajasthan, made using Bhavnagiri or green chili jalapenos stuffed with spiced mashed potatoes and coated in chickpea flour batter. It’s deep-fried until golden and crispy, and often served with chutneys.
How does Mirchi Vada differ from Mirchi Bajji?
While both are similar, Mirchi Vada uses smaller and denser chilies compared to Mirchi Bajji. Additionally, Mirchi Vada includes a spiced mashed potato stuffing, making it more flavorful and filling.
Can I adjust the spice level of Mirchi Vada?
Yes, you can adjust the spice level by deseeding the green chilies or adding more or fewer spices according to your preference. Skipping deseeding will make the dish spicier.
Why is baking soda used in the besan batter?
Baking soda helps to achieve a fluffy texture in the chickpea flour batter. However, it’s optional, and you can omit it if desired.
Can Mirchi Vada be baked instead of fried?
No, Mirchi Vada is traditionally deep-fried to achieve its crispy texture. Baking or shallow frying may not yield the same results.
