Rajasthani Mirchi Vada

The spicy Rajasthani mirchi vada is one of the popular street food. Mirchi vada (or mirchi bajji in south India) is a snack well known all over the country. What makes the Rajasthani mirchi vada unique, is the combination of spices used. The coriander, cumin, and fennel add a spicy touch to the vadas. Coupled with the spice from chilli and chilli powder, this deep-fried snack is fantastic in taste. In simple words - spicy mashed potato is filled inside the peppers, dipped in besan batter and deep-fried. 

Bajji is a very common snack made in our homes when we grew up. Most of the vegetables can be dipped in besan batter and deep-fried. When I grew up, mirchi bajji was not very common in homes. When you go out, you may try it. There are filled and unfilled versions too. I have seen the version that is not stuffed but never tasted them as I couldn't take up the heat as a kid. But as you grow....your threshold also changes. One of my friend, Mrs MG, makes a different version with spicy chilli and we call it as Guntur bomb:-). That's the south version, I guess.

Coming back to the Rajasthani mirchi vada, they are traditionally made with Bhavnagiri chillies which are spicy. I don't get them here and hence substituted with banana peppers (my plants growing in my backyard gave an amazing yield, used them to make these), so adjusted the heat in the potato filling to make a spicy version. If you can't eat spicy food, just reduce the chilli and chilli powder, and enjoy the snack. In that way too, it is delicious. I make it like that for my kids. Yeah. two versions made every time. 🙂

Ingredients

Makes 8-10

Banana peppers - 8 to 10

Potato - 2 cups, boiled and mashed

Salt - 3/4 tsp

Chilli powder - 1/4 tsp

Amchur powder - 1/2 tsp

Coriander cumin powder - 1 tsp

Crushed fennel seeds - 1 tsp

Turmeric - 1/4 tsp

Cilantro - 2 tbsp, chopped

Green chilli - 1 or 2, finely chopped

Oil - 2 cups, for deep frying

For the batter

Besan/chana dal flour - 1 cup

Turmeric - 1/8 tsp

Salt - 1/2 tsp

Chilli powder - 1/2 tsp

Asafoetida - 1/8 tsp

Water - 1/2 cup

Method

In a bowl, add the ingredients for the potato stuffing and mix thoroughly. Keep aside.

Wash the peppers and slit lengthwise. Taking care not to break the peppers, stuff generously about 2 -3 tbsp of the spicy potato stuffing. Repeat the same for all the peppers.

Heat oil in a kadai or pan. When it is hot, dip a stuffed pepper into the batter completely and drop into the oil carefully. Fry till golden brown. Drain in paper towel. Fry all the stuffed peppers similarly.

Serve with mint or cilantro chutney, coconut chutney, or even ketchup.