Mirchi Vada....or I should say Jodhpuri Mirchi Bada...
The first monsoon showers....morning 8am...Jalori Gate circle - Surya Namkeen OR B-Road - Chaudhary Namkeen...you cant' even imagine.. hundreds of people waiting in a big group for their chance in front of these two very famous sweet-snack shops of Jodhpur to get the most lovable hot...spicy...MIRCHI BADA ...
This lovely snack is very famous in Jodhpur (Rajasthan) among the Jodhpurites as well as the tourists. The sweet water of Jodhpur lends it a unique taste. Is is well served with tangy tomato sauce or simply with plain white bread.
The traditional Jodhpuri Mirchi Badas can be imagined as a giant pakora with the heat of a large GREEN CHILI, softness of POTATO MIX, calming texture of GRAM FLOUR and an EXPLOSION OF SPICES that make you want one more!
Keeping that giant size of Mirchi Bada in mind, my Hubby Dear bought the biggest and the hottest jalapenos available in the grocery market.....smiling and looking towards me with the excitement of having this lovely item for the evening snack. Although its next next to impossible to get that taste and texture...I tried my best to make Mirchi Bada in my US kitchen :)) and the satisfaction on my Hubby Dear's face showed me the result...
NOTE: In this recipe I tried to keep the batter or coating consistency a little thin to make sure that the chili and the stuffing is fried properly in less oil and also added finely chopped onions in the stuffing mixture.
- 4 large Green Chillies/Jalapeños
- 4 medium potatoes, boiled
- 2 medium Onions, finely chopped
- 2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Chaat Masala Powder
- 1/2 teaspoon Garam Masala Powder
- 1/4 tsp Baking Powder
- 1 cup Gram Flour
- Oil for frying
- Slit green chillies and remove the seeds. Blanch in hot water.
- Peel and grate boiled potatoes and add onions, red chili powder, garam masala powder, chaat masala, coriander powder and salt. Mash and mix well.
- Divide this mixture into 4 equal portions.
- Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture.
- Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water.
- Keep the batter for about 10-15 minutes.
- Heat oil in a deep frying pan/Kadhai to a moderate temperature. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.
- Serve hot with Green Coriander Chutney or Tangy Tomato Sauce.