Mirchi Vada (chili cutlet) is a traditional Rajasthani deep-fried delicacy. Before frying, Mirchi videos are stuffed with potato mixture and covered with gram flour (besan) paste. It’s a mouthwatering crisp that’ll turn tea time into a fantastic experience, notably during the rainfall. Big green chilies, popularly known as elephant chilies, are filled and deep-fried after being dipped in gram flour batter.
You can have any thick and large green chili, however, usually pick mild chilies like elephant peppers. The spicing has a hot and sour flavor. You can easily tweak the seasonings to make it more or less spicy, according to your preference. You can use shredded paneer instead of boiling potatoes. Let’s get into the recipe of chili vada and try this whenever you feel like having something spicy and full of flavors.
Table of Contents
Recipe of Chilli Vada
Ingredients:
- 6 green chilies (bigger)
- 6 cooked potatoes
- 5 cups chickpea flour
- 3 to 4 green chilies (finely diced)
- baton de ginger (grated)
- powdered red chili
- Asafoetida
- coriander leaves, green (finely chopped)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon carom seeds
- 1/2 tsp dry mango powder
- 5 teaspoon salt
- 1/8 tsp baking soda
- 1/2 teaspoon garam masala
- Oil for frying.
Instructions
Preparation of Batter:
- In a mixing basin, combine 1.5 cups chickpea flour with a little water to dissolve the lumps.
- The batter should have a finer texture and a pouring consistency.
- Toss in 12 teaspoons of salt, turmeric powder, crushed carom seeds, and red chili powder.
- Add an eighth teaspoon of baking soda to the batter and set it aside to ferment.
Stuffing for chili vada
- Preheat a pan and pour in a spoonful of oil. Roast for a while with a 1/2 inch of asafoetida and a 1/2 teaspoon of cumin seeds.
- After breaking 6 boiled potatoes, add them to the pot. Reduce the heat to low and stir in 2 finely chopped green chilies.
- Toss in 1/2 teaspoons turmeric powder, 1 teaspoon salt, 1 teaspoon coriander powder, and 1/2 teaspoons mango powder.
- Reduce the heat to medium and cook the ingredients while mashing and stirring them.
- Toss in 1/2 teaspoons Garam Masala and 2 to 3 tablespoons finely chopped green coriander. Place the stuffing on a platter and set it aside to cool.
Making of Chilli Vada
- 6 green chilies, thicker in size, chopped and sliced somewhat from a side Take out the seeds and hollow them out.
- In a wok, heat the oil for frying the Vadas. Put some filling inside the chili and coat it firmly. Assemble all of the chilies in the same way.
- After you’ve assembled all of the chiles, carefully lift each one and coat it in the batter. Lift the Vada while still holding the stalk and place it in the wok to fry.
- To fry the Mirchi Vada, you’ll need hot oil on a medium flame.
- When frying the Vada, do not stir it at first; instead, use the ladle to bounce some oil over it.
- After a few minutes, mix it and sauté it for another 2 to 3 minutes, or until golden brown. Strain the Vada and set it on a platter after it has been fried. Fry the rest of Mirchi Vada in the same manner.
- After all of the Mirchi Vada has been fried. The Mirchi Vada is now ready to eat. Serve with a tomato or green coriander dip on the side.
- Instead of Garam Masala, you can use Chaat Masala. Now enjoy the monsoon by serving it hot with a dip.
For the best experience, Bhavnagri chilies are the finest to make chili vada. The flavor of Bhavnagri Chilli is vicious, sharp, and spicy, however, the sharpness varies depending on the variety. Some contain a lot of spice, while others have a lot less. Vitamins A and C are abundant in this fruit. Green chiles should be stored in zip lock bags to keep them fresh for longer. Simply cut the stems off the chilies and place them in a zip lock bag. Put the bag in the fridge and use the green chilies as needed. Another simple approach to extend the shelf life of green chilies is to wrap them in aluminum foil and freeze them. Simply arrange the green chilies on a platter and cover them with aluminum foil. Place the platter in the freezer and set it aside for 6-7 hours. Bring it out and store the frozen chilies in an airtight container once it’s done. It should be kept in the refrigerator. They’ll last up to two months if you do it this way.
Brief Chilli Vada Recipe
- Slit the chili vertically and remove the seeds but not the stalks. Remove from the equation.
- Combine all of the filling ingredients and set them aside.
- To make the vada batter, combine all of the dry ingredients: besan, cumin seeds, baking powder, and salt in a large mixing bowl. Slowly pour in the water to form a thick, smooth mixture with the consistency of pancake batter
- Mix in the cilantro well.
- Fill the chilies with the potato mixture.
- In a frying pan, heat one inch of oil over medium heat. Place one drop of batter in the oil as a test. The batter should form a tiny ball on the pan’s surface but not in color immediately.
- Dip the filled chilies one at a time into the batter, making sure they are completely covered. Slowly drop into the frying pan.
- Fry the Mirchi vada for four to five minutes, rotating occasionally, until golden brown on all sides. Remove them from the container and place them on a paper towel.
- The best way to enjoy vadas is to eat them when they’re still hot.
