New Update
/sanjeev-kapoor/media/post_banners/ae243de1e7889813ff2df90c5597e106a964760fe55dd539b54151b7df73b237.jpg)
Main Ingredients | Bhavnagri Chillies (mirchi), oil |
Cuisine | Rajasthani |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Mirchi Vada
- 12 Bhavnagri Chillies (mirchi)
- 1 tablespo +for deep-frying oil
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 3/4 teaspoon Turmeric powder
- 1/4 teaspoon Asafoetida
- 2 teaspoons Red chilli powder
- to taste Salt
- 2 teaspoons Black pepper powder
- 3-4 medium Potatoes boiled, peeled and mashed
- 1/2 cup grated processed cheese
- 2 cup urad dal batter
Method
- Slit chillies and deseed them.
- 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.
- 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.
- Add potatoes and a little water, mix well and cook for 2 minutes.
- Switch off heat and transfer mixture into a bowl. Add cheese and mix well.
- 6. Stuff the chillies with potato-cheese mixture.
- Take urad dal batter in a bowl. Add salt, remaining red chilli powder, remaining pepper powder and remaining turmeric powder and mix well.
- Heat sufficient oil in a kadai.
- Dip stuffed chillies in the batter, coat evenly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
- Serve hot with tomato chutney.
Nutrition Info
Calories | 1858 |
Carbohydrates | 257.2 |
Protein | 92.2 |
Fat | 49.7 |
Other Fiber | fiber- 68.2gm |
Advertisment