About Mirchi Vada

The first time I made this Rajasthani Mirchi Vada at home was on a day when it was pouring cats and dogs! Oh, what a lovely time it was. I really can’t put that feeling into words here. So, in the beginning itself, I’ll suggest you to try these the soonest. To make this Mirchi Bada, you need the larger, non-spicy and mild variety of green chilies. Some of these typical varieties are the Bullhorn chilies, bajji mirchi or the Bhavnagri chilies. One more very famous Hyderabadi dish that uses such a chili type is this Mirchi Ka Salan. In my Rajasthani Mirchi Vada recipe, I have used the Bhavnagri green chilies. You can also use the other varieties or even the large, thick green chilies which are used to make the stuffed chili pickle. If you are out of India, fresh jalapeño peppers or banana peppers are a good choice for this recipe. Th stuffing of this Mirchi Bada is a tangy, spiced mashed potatoes one. Crushed fennel seeds are added in the mashed aloo, which gives the mixture a unique flavor as compared to the other stuffed Mirchi Vada variations. This Mirchi Vada is quite popular as a snack on the streets of Jodhpur in Rajasthan. There, the vendors selling these flavorful chili vadas also call it as stuffed chili cutlet. But as I mentioned right in the beginning, you may not find the looks cutletish at all. Relish this crispy, fiery Mirchi Bada as an evening tea/coffee time snack, best during monsoons. With a side of imli chutney, pudina chutney or even tomato ketchup, it’s going to literally blow your minds. You can also team these vadas with bread slices. Fan of Mirchi Bada? Try this few regional variations of Andhra style Mirchi Bajji and the regular and simple Mirchi Pakoda.

How to make Rajasthani Mirchi Vada

Preparation

  1. Rinse 200 to 250 grams or 8 to 9 Bhavnagri chilies (or pakoda/bajji chilli) very well in water. Then, pat dry with a clean kitchen towel. Remove the chili crowns, if you want. I always remove them.
  2. With a knife, slit each chili from one side. Slit from the top and keep about 0.5 to 1 cm space at the bottom before the slit. Remove the seeds and pith with a small spoon.
  3. Slit all the green chilies this way and keep aside. If you want, you can even blanch the chilies before stuffing them with the mashed potatoes.

Make Potato Stuffing

  1. Steam or boil 250 grams or 4 medium potatoes in a pressure cooker or steamer, adding water as required until they are cooked very well and fork tender.
  2. When the potatoes are still warm, peel and mash them.
  3. Add the following list of spices and herbs one by one:

1 finely chopped green chili or ½ to 1 teaspoon 2 tablespoons chopped coriander leaves ½ teaspoon crushed fennel seeds (saunf) ½ teaspoon coriander powder ½ teaspoon dried mango powder (amchur powder) ¼ teaspoon cumin powder ¼ teaspoon red chili powder

  1. Mix very well. Check the taste and add more salt or spice powders, if required.

Stuff Green Chilies

  1. Now, stuff the prepared potato mixture evenly in the green chilies.
  2. Stuff all green chilies in batches. Set the stuffed chillies aside.

Make Batter

  1. In a bowl, take 1 cup gram flour (besan) along with ¼ teaspoon red chili powder and a pinch of asafoetida (hing). You can also add a pinch of baking soda, if you want.
  2. Add ½ cup + 2 tablespoons water (or as required) to make a medium thick batter. Also, add salt as required. The addition of water depends on the quality and texture of gram flour. Since I used homemade gram flour, the quantity of water required was more than the store-brought one. So, add about ⅓ cup water first and then add some tablespoons to get the right consistency.
  3. Mix very well to get a medium thick batter without any lumps. In case the batter becomes thin, add a few more tablespoons of gram flour to thicken the batter.

Fry Mirchi Vada

  1. Dip the stuffed green chili in the batter.
  2. Coat it very well with the batter.
  3. Gently place it in medium hot oil.
  4. Add more Mirchi Vada in the oil and fry till golden. Be careful when turning or flipping the mirchi vada in the oil. Let one side become light golden or golden and gently turn over each mirchi bada. Let the second side become golden. Turn over a couple of times as needed for even frying of the vada.
  5. When golden and crisp, remove the Mirchi Bada with a slotted spoon.
  6. Place the Mirchi Vada on kitchen paper towels to remove excess oil. Deep fry the remaining stuffed chillies, in the same way in batches.
  7. Serve Mirchi Bada hot with tomato ketchup, coriander chutney, tamarind chutney and some slices of bread or pav along with chai or filter coffee.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cabbage Pakoda (Indian Cabbage Fritters) Methi Pakoda | Methi Bhajiya | Methi Pakora Bread Pakora (2 Ways) | Stuffed & Plain Bread Pakoda Paneer Pakora Recipe (Paneer Pakoda) This Mirchi Vada recipe from the archives was first published in June 2015. It has been updated and republished in February 2024.

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