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Monsoon spl जोधपुरी भरवां मिर्ची वडा Jodhpuri Mirchi Vada Mirchi Pakoda

Monsoon spl जोधपुरी भरवां मिर्ची वडा Jodhpuri Mirchi Vada Mirchi Pakoda

Name: Monsoon spl जोधपुरी भरवां मिर्ची वडा Jodhpuri Mirchi Vada Mirchi Pakoda
Prep time: PT10-15M
Cook time: PT20-25M
Total time: PT30-40M
Yield: 2-4
Cuisine: Indian
Ingredients: baking soda; Bhavnagri mirchi; boiled potatoes; citric acid; dry mango powder; gramflour; spring roll sheet; Vinegar

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What better snack in the monsoons, than a crunchy, kripsy Bharwaan/ Stuffed Jodhpuri style Mirchi Vada!

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 30-40 minutes

Servings: 2-4

Cuisine: Indian

Monsoon spl जोधपुरी भरवां मिर्ची वडा Jodhpuri Mirchi Vada Mirchi Pakoda Recipe - Ranveer Brar

Ingredients

For Ginger Garlic Paste

2 no. Garlic cloves, chopped, लहसुन

1 inch Ginger, peeled & sliced, अदरक

4 no. Green chillies, less spicy & roughly chopped, हरी मिर्च

For Roasting

2 tbsp Coriander seeds, धनिये के बीज

For Batter

2 cups Gram flour, बेसन

¼ tsp Carom seeds, अजवाइन

½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

A pinch of asafoetida, हींग

1 tsp Oil, तेल

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

⅓ cup Water, पानी

2 tsp Oil, तेल

1 tbsp Vinegar, सिरका

1 tsp Baking soda, बेकिंग सोडा

For Stuffing

2-3 tbsp Oil, तेल

1 tsp Cumin seeds, जीरा

½ tsp Fennel seeds, सौंफ़

A pinch of Asafoetida, हींग

Prepared ginger garlic paste, अदरक लहसुन का पेस्ट

6 no. Boiled potatoes (peeled & mashed) उबले हुए आलू

1 tbsp Roasted coriander seeds, crushed, भुने हुए धनिये के बीज

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

1 tsp dry Mango powder (optional) आमचूर पाउडर

1 tsp Citric acid, नींबू का सत

For Mirchi Vada

12-15 no. Bhavnagri mirch (trim tail & deseed) भावनगरी मिर्च

Salt to taste, नमक स्वादअनुसार

Prepared stuffing, तैयार किया हुआ मिश्रण

2 tbsp fresh Coriander leaves, chopped, धनिया पत्ता

Other Ingredients

1 no. Spring roll sheet, स्प्रिंग रोल शीट

Oil for frying, तेल तलने के लिए

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Ginger Garlic Paste

In a mortar pestle, add ginger, garlic, green chillies and grind it into a coarse paste.
Keep it aside for further use.

For Roasting

In a pan, add coriander seeds and roast it for 2-3 minutes on low flames until aromatic.
Transfer it to a parchment paper and crush it coarsely with the help of a rolling pin.
Keep it aside for further use.

For Batter

In a bowl, add gram flour, carom seeds, degi red chili powder, a pinch of asafoetida, oil, salt to taste, sugar, water and make it smooth batter.
Add oil, vinegar, give it a good mix and keep it aside to rest for a few minutes.
Add baking soda and mix it well.
Keep it aside for further use.

For Stuffing

In a handi, add oil, once it’s hot, add cumin seeds, fennel seeds, a pinch of asafoetida, prepared ginger garlic paste and cook it for a minute.
Add boiled potatoes, roasted coriander seeds, degi red chili powder, turmeric powder, salt to taste and cook it for 5-6 minutes.
Finish it with sugar, dry mango powder, citric acid and let it cook for a minute.
Transfer it to a tray or bowl, add fresh coriander leaves and mix it well.
keep it aside for further use.

For Mirchi Vada

Take bhavnagri mirch, sprinkle some salt to taste and marinate it well.
Stuff the mirch with prepared stuffing and seal the edges properly.
Dip the mirchis into batter, drop it into hot oil and fry them until golden in colour.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with green chutney and tamarind chutney.