Rajasthani Mirchi Vada Pav

Rajasthani Mirchi Vada Pav or also known as Jodhpuri Michi Vada is a popular street food, commonly served as a breakfast dish. This is a spicy bajji or pakora as the North Indians refer, where you have the Green chili stuffed with a spicy potato stuffing spiced with North Indian spices.

Mirchi Bajji is one of my favorite dishes and yes, this is going to be a long post with me rambling away! I know it’s been a while since I wrote much. Times are hectic and I literally couldn’t manage to write much.

However, Mirchi Bajji is my favorite one. While its a common snack at parents home, making with regular chili was first introduced by Athamma. Uggani, a puffed rice upma, popular in Anantapur district, Andhra, is served for Breakfast along with spicy Mirapakaya Bajji or Mirchi Bajji.

The green chilies used are the regular ones and are quite HOT! We remove the seeds, roast it and then stuff it with salt, cumin to balance the hotness. So it is only natural, I end up loving it and I make it at least once a week for breakfast. There was a time when the Mirchi bajjis were also done when it was prepared for dinner.

Since the art of making this Mirchi bajjis is a trick, I had a video of it having Athamma making it. So we have a Cut Mirchi version as well that is a popular street Food! Anyway, given the attachment we have with these bajjis, we have some other stuffed bajjis, made with the Madras popular chilies, that are light green and little thicker and longer than your regular green chilies. These long Bajji Chillies are not spicy and can easily go in one after the other!

Ok, so much for a bajji you ask! Well when I was checking out some popular breakfast dishes, this Rajasthani Mirchi Vada or Mirchi Bada came into the picture. I knew I had to make this right away, though I never wanted to try before as I had other versions of Stuffed Chilli Bajji with Paneer and Aloo, Stuffed Chilli Bajji with Rice,  Stuffed Chilli Bajji

Anyway, coming to today’s post, we are starting the final week of Feb BM#85, where I wanted to showcase some interesting Breakfast Dishes across different places. I only had the Indian States in mind and wanted to bring in interesting ones that are not commonly done in my house.

I was inspired by an NDTV post, where this spicy snack looked so appealing. These fried green chilies stuffed with potatoes are often served for breakfast in Rajasthan. To make it more filling, these vadas are placed between toasted buns or pav to make a Mirchi vada pav. That reminds of Athamma, where she offers me Mirchi Bajji placed within a Jowar Bakri. How similar right!

Now enjoy this spicy vadas!

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Step by Step Pictures for making Mirchi Vada

Rajasthani Mirchi Vada Pav

For the Green Chillies

6 to 7 large Green Chillies bajji variety
1 cup Besan Gram Flour / Chickpea Flour / Senaga pindi/ Kadalai mavvu
1 tsp Salt
A pinch Turmeric Powder
A Pinch Cooking Soda
1 tsp Red Chilli Powder
Water as required to mix the batter
Cooking Oil for deep frying

For the filling

2 cups Potatoes / 3 large, boiled, peeled and mashed
Salt to taste
1 tsp Red Chilli Powder
1 tsp Amchoor /Dried mango powder
1 tsp Coriander Powder
1/4 tsp Asafoetida / Hing
2 tsp Fennel Seeds /Saunf, crushed
2 tsp Green Chillis, chopped
Handful Coriander leaves

Other Ingredients
Pav Buns
Onions
Lemon
Chutneys

For the Green Chillies

Wash and make a slit in the middle of the green chilies, scoop out the seeds.
Make a thick batter of besan with salt, red chili powder, cooking soda, turmeric powder with just enough water. Remember the green chili outer layer will be smooth and you will have a tough time making the batter coat the chilies.
Keep it aside. In fact, you can do this step once your stuffing is ready.

For the filling:
Wash and make slashes on the potatoes. Microwave for 8 minutes. Soak in water, peel the skin.
Mash well using a fork, then add salt, chili powder, amchoor, coriander powder, asafoetida, green chilies and coriander leaves.

Making the Mirchi Vada

Stuff the green chilies with potato filling,
Dip the chilies into the batter, ensure the chili is coated all over.
Heat a kadai with oil. Lower the flame to medium.
Now gently drop the coated chilies into hot oil and cook on all sides.
Continue with the rest.
Using a slotted ladle, remove to a kitchen towel to drain.

Assembling the Mirchi Vada on Pav

When about to serve, cut the fried Mirchi Vada, toast the Pav on both sides, place the vada inside, add sliced onions along with lemon and chutneys.
This makes such a filling meal by itself!

Rajasthani Mirchi Vada Pav

Rajasthani Mirchi Vada or also known as Jodhpuri Michi Vada is a popular street food, commonly served as a breakfast dish. This is a spicy bajji or pakora as the North Indians refer, where you have the Green chili stuffed with a spicy potato stuffing spiced with North Indian spices.

• CourseBreakfast, Brunch
• CuisineRajasthan
• By Cook MethodDeep Fried
• OccasionEvening Snack, Holiday Special, Weekend Special
• By DietVegan
• Dish TypeDeep Fried Dishes

Ingredients

For the Green Chillies

• 6 to 7 large Green Chilliesbajji variety
• 1cup BesanGram Flour / Chickpea Flour / Senaga pindi/ Kadalai mavvu
• 1tsp Salt
• A Pinch Turmeric powder
• A Pinch Cooking Soda
• 1tsp Red Chilli powder
• Wateras required to mix the batter
• Cooking Oil for deep frying

For the filling

• 2cups Potatoes/ 3 large boiled, peeled and mashed
• Salt to taste
• 1tsp Red Chilli powder
• 1tsp Amchoor /Dried mango powder
• 1tsp Coriander powder
• 1/4tsp Asafoetida / Hing
• 2tsp Fennel Seeds /Saunf. crushed
• 2tsp Green Chillischopped
• Handful Coriander leaves

Other Ingredients

• Pav Buns
• Onions
• Lemon
• Chutneys

Instructions

For the Green Chillies

1. Wash and make a slit in the middle of the green chilies, scoop out the seeds.
2. Make a thick batter of besan with salt, red chili powder, cooking soda, turmeric powder with just enough water. Remember the green chili outer layer will be smooth and you will have a tough time making the batter coat the chilies.
3. Keep it aside. In fact, you can do this step once your stuffing is ready.

For the filling:

1. Wash and make slashes on the potatoes. Microwave for 8 minutes. Soak in water, peel the skin.
2. Mash well using a fork, then add salt, chilli powder, amchoor, coriander powder, asafoetida, green chilies and coriander leaves.

Making the Mirchi Vada

1. Stuff the green chilies with potato filling,
2. Dip the chilies into the batter, ensure the chili is coated all over.
3. Heat a kadai with oil. Lower the flame to medium.
4. Now gently drop the coated chilies into hot oil and cook on all sides.
5. Continue with the rest.
6. Using a slotted ladle, remove to a kitchen towel to drain.

Assembling the Mirchi Vada on Pav

1. When about to serve, cut the fried Mirchi Vada, toast the Pav on both sides, place the vada inside, add sliced onions along with lemon and chutneys.
2. This makes such a filling meal by itself!

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Posted in: Indian Cook