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Rajasthani Mirchi Vada is a spicy stuffed potato with chilies and deep fried in a besan batter. This makes a wonderful Tea Time Snack.
The whole series in this space came because of this post. When I was chatting with Vaishali, she asked me if I was ready with the dishes. I didn’t even have a list ready and was really skeptical if I will be able to do it in one blog itself.
However, I said I will have to make something since I can’t skip and I will have to plan something to post on this space as I won’t be able to do that theme. As usual Vaishali asks me why I felt I couldn’t. I said as we have mandatory 4th week were all of us will be doing the same dishes, I can’t be posting the same dish in this blog as well.
She said I can always do the same dish with a different recipe. A dish can be made in different ways. And in the same breath she said if I want Rajasthani dishes for ideas, she can suggest. First thing she said was Rajasthani Mirchi Vada, I said I have already done it.
Then she says, the Rajasthani Mirchi Vada comes in two versions. The first version they use bigh chilli and stuff with potato, dipped in besan and deep fried. The other version is where you make a mock chili from potato, stuffed with marinated green chili inside, again dipped in besan and deep fried.
Shee suggested I could do this version. She had earlier made it for some BM theme. Well, I had a look at the dish and remembered that I have seen and read that post so many times, yet never realised I was looking a different recipe.
Anyway, that sealed the theme for me, and I decided I would do Rajasthani Tea Team Snacks for this week. Coming to this snack, she had mentioned that since they use green chili, they marinate it with salt and lemon juice. Then coat it with masala potato and dipped in besan, which rather ends up being a big Mirchi Vada.
However, I just read the big Michi Vada and used the regular Bajji Chili, which is long and imagine the fiasco I had when I had sliced, marinated with salt and lemon and then realised that coating it with potato is going to make this a really big vada!
By the time I realized, it was simply too late. Hubby Dear was already at the table and I just had to go ahead! On seeing the huge Mirchi Vada, he was shocked and asked what on earth I tried. And mostly importantly, which state has this.
These days, the conversation is always like, which state am I eating now? Well I said I overlooked the chili size and ended up using the wrong chili! The stuffing I made with 4 medium potato got over for just one chili.
Anyway it did taste well and I am sure with smaller chili it would have been even more tastier! So for this BM#104 Sweets & Snacks, I am going to share Tea Time Snacks from Rajasthan. Check out what I have in Spice your Life!
Week 1 – Sweets (Indian Halwas)
Day 1 is Carrot Coconut Milk Halwa
Day 2 is Singhara Ka Atta Halwa
Day 3 is Kuttu Ka Halwa
Day 4 is Rajgira Halwa
Day 5 is Akhrot Ka Halwa
Pin this for Later!
Step By Step Pictures to make Rajasthani Mirchi Vada
Rajasthani Mirchi Vada
Ingredients Needed:
For the Besan Batter
1 cup Besan / Gram Flour
1 tsp Red Chili Powder
A Pinch Turmeric Powder
Salt to Taste
A Pinch Baking Soda
For the Chilli Marination
6 regular green chilly I used big Bajji chili
Salt to taste
2 tsp Lemon juice
For the Potato Masala
4 medium Potatoes
1 tsp Red Chilli Powder
1/ 2 tsp Red Chilli Flakes
2 tsp Amchoor / Dried mango powder
1/8 tsp Turmeric Powder
1/4 tsp Asafoetida / Hing
1/ 2 tsp Fennel Powder
Salt to taste
How to make Rajasthani Mirchi
For the Potato Masala
Wash and slash the potatoes and microwave for 5 to 6 mins, soak in water, peel and mashed.
Heat oil in a nonstick pan, add a pinch of asafoetida. Mix together the potatoes, salt, chilli powder, amchoor, turmeric powder, fennel, green chillies.
For the Besan Batter
Add water to the besan along with salt, red chili powder and make the batter.
For the Chilli Marination
Wash and wipe the chillies and slit them.
Discard the seeds. Fill in salt and drizzle lemon juice .
Leave it for 15 – 20 minutes.
Assembling the Mirchi Wada
Take the lemon drizzled chilli.
Coat it lavishly with potato mixture, making sure the stalk of the chilly is out.
This will appear like a big fat chilly.
Dip in besan batter and deep fry till golden.
- 1cup Besan / Gram Flour
- 1tsp Red Chili powder
- A Pinch Turmeric powder
- Salt to taste
- A Pinch Baking Soda
- 6nos Green ChilliI used big Bajji chili
- Salt to taste
- 2tsp Lemon juice
- 4 medium Potatoes
- 1tsp Red Chilli powder
- 1/ 2tsp Red Chilli Flakes
- 2tsp Amchoor / Dried mango powder
- 1/8tsp Turmeric powder
- 1/4tsp Asafoetida / Hing
- 1/ 2tsp Fennel Powder
- Salt to taste
-
Wash and slash the potatoes and microwave for 5 to 6 mins, soak in water, peel and mashed.
-
Heat oil in a nonstick pan, add a pinch of asafoetida. Mix together the potatoes, salt, chilli powder, amchoor, turmeric powder, fennel, green chillies.
-
Add water to the besan along with salt, red chili powder and make the batter.
-
Wash and wipe the chillies and slit them.
-
Discard the seeds. Fill in salt and drizzle lemon juice .
-
Leave it for 15 – 20 minutes.
-
Take the lemon drizzled chilli.
-
Coat it lavishly with potato mixture, making sure the stalk of the chilly is out.
-
This will appear like a big fat chilly.
-
Dip in besan batter and deep fry till golden.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
The post Rajasthani Mirchi Vada appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
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