Mirchi vada

45 minutes
Prep: 25 minutes | Cook: 20 minutes | Servings: 3

Ingredients

For masala

½ cup Coriander seeds/धनिया

¼ cup Fennel seeds/

⅛ cup Chilli flakes/चिल्ली फलैक्स

 

For filling

3-4 boiled potatoes mashed/उबले आलू

1 tbsp prepared masala

1 tbsp coriander leaves, chopped/धनिया पता

1 tsp dried mango powder/अमचूर पाउडर

Salt to taste/ नामक संवाद नस्र

½ tsp cumin powder/जीरा पाउडर

¼ tsp asafoetida/हींग

6-7 bhavnagri chillies/भावनगरी मिर्च

 

For batter

1 cup Gram flour/बेसन

Salt to taste/ नामक संवाद नस्र

1 tsp turmeric powder/हल्दी पाउडर

½ tsp red chilli powder/लाल मिर्च पाउडर

Water

Oil for frying/तेल

 

Process

  • In a pan, add Coriander seeds, fennel seeds and chilli flakes dry roast them and coarsely crush it.
  • In a mixing bowl, add boil potatoes and mashed them add prepared masala, coriander leaves, dried mango powder, cumin powder, asafoetida and salt to taste mix well.
  • Deseed the bhavnagri chillies and stuff the prepared aaloo masala into the chillies.
  • In a mixing bowl, add gram flour, turmeric powder, red chilli powder and salt to taste and mix well.
  • Add water as required and adjust the consistency.
  • Now dip the stuffed mirchi into the batter and coat completely.
  • Deep fry in hot oil on medium flame, stir occasionally until golden brown and crisp.
  • Drain off the mirchi vada over kitchen paper to remove excess oil.
  • Serve with green chutney and tamarind chutney.

 

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