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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