Monsoon spl जोधपुरी भरवां मिर्ची वडा Jodhpuri Mirchi Vada Mirchi Pakoda
What better snack in the monsoons, than a crunchy, kripsy Bharwaan/ Stuffed Jodhpuri style Mirchi Vada!
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.
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