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Ingredients


  • Bhavnagri chillies (mirchi)
  • oil + for deep-frying
  • coriander seeds
  •  cumin seeds
  • turmeric powder
  • asafoetida
  • red chilli powder
  • Salt to taste
  • black pepper powder
  • potatoes, boiled, peeled and mashed
  • grated processed cheese
  • urad dal batter
  • 12
  • 1 tbsp
  • 1 tbsp
  • 1 tsp
  • ¾ tsp
  • ¼ tsp
  • 2 tsps
  • 2 tsps
  • 3-4 medium
  • ½ cup
  • 2 cups

Methods


  • Slit chillies and deseed them.
  • Heat 1 tbsp oil in a non-stick pan. Crush coarsely coriander seeds and cumin seeds in a mortar with a pestle and add to the pan. Sauté for a minute.
  • Add ½ tsp turmeric powder, asafoetida, 1 tsp red chilli powder, salt and 1 tsp pepper powder. Mix well and sauté for ½ a minute.
  • Add potatoes and a little water, mix well and cook for 2 minutes.
  • Switch off heat and transfer mixture into a bowl. Add cheese and mix well.
  • Stuff the chillies with potato-cheese mixture.
  • Take urad dal batter in a bowl. Add salt, remaining red chilli powder, remaining pepper powder and remaining turmeric powder and mix well.
  • Heat sufficient oil in a kadai.
  • Dip stuffed chillies in the batter, coat evenly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
  • Serve hot with tomato chutney.
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