Recipe: Rajasthani Mirchi Vada

Recipe by Rajpal Rathore- Executive Chef, Golden Tulip, Jaipur

Ingredients

Rajasthani Green chili – 12 to 15 no

Besan – 1 cup

Salt – 1 tsp

Water (for batter)

Oil for deep frying

For stuffing

250 gm potatoes, boiled, peeled and mashed

50 gm  chopped Coriander

02 tsp salt

01 tsp Kashmiri chilli powder

02 tsp amchoor (dried mango powder)

02 tsp coriander powder

1/4 tsp asafetida

02 tsp saunf (fennel seeds), crushed

01 tsp green chilli, chopped

Method

For the filling:

Mix the potatoes, salt, chili powder, amchoor, coriander powder, asafoetida, chopped green chillies together.

For the Vada:

Wash and wipe Rajasthani Chilly, slit lengthwise, you can de-seed also.
Fill with the potato filling.
Mix the besan with the salt and enough water to form a thick, smooth paste.
Heat the oil till a drop of batter dropped in comes up at once.
Dip the stuffed chilli in the batter, and drop it into the hot oil.
Lower the heat to medium and fry till a golden colour.

Lift out and transfer on to an absorbent paper, before serving.

Serve with Mint or saunth ki chutney.