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How to make Mirchi Vada

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This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Bhavnagri Chillies, Urad Dal Batter

Cuisine : Rajasthani

Course : Snacks and Starters

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Mirchi Vada
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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Mirchi Vada checkout Bhavnagri Chillies And Cheese Crackers, Til Wali Mirchein, Chilli Carrot and Onion Tempura. You can also find more Snacks and Starters recipes like Vegetable Pakoda, Tomato Cheese Buns, Basil Patrani Macchi, Mini Dosa Rolls.

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Mirchi Vada Recipe Card

Mirchi Vada
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mirchi Vada Recipe

  • Bhavnagri Chillies 12

  • Urad Dal Batter 1 tablespo

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Turmeric powder 3/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Black pepper powder 2 teaspoons

  • Potatoes boiled, peeled and mashed 3-4 medium

  • grated processed cheese 1/2 cup

  • urad dal batter 2 cup

Method

Step 1

Slit chillies and deseed them.

Step 2

Heat 1 tbsp oil in a non-stick pan. Crush coarsely coriander seeds and cumin seeds in a mortar with a pestle and add to the pan. Sauté for a minute.

Step 3

Add ½ tsp turmeric powder, asafoetida, 1 tsp red chilli powder, salt and 1 tsp pepper powder. Mix well and sauté for ½ a minute.

Step 4

Add potatoes and a little water, mix well and cook for 2 minutes.

Step 5

Switch off heat and transfer mixture into a bowl. Add cheese and mix well.

Step 6

6. Stuff the chillies with potato-cheese mixture.

Step 7

Take urad dal batter in a bowl. Add salt, remaining red chilli powder, remaining pepper powder and remaining turmeric powder and mix well.

Step 8

Heat sufficient oil in a kadai.

Step 9

Dip stuffed chillies in the batter, coat evenly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 10

Serve hot with tomato chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.