Rajasthan Mirchi Vada

Ingredients to make the batter
2 cups besan
Salt, to taste
A pinch of baking soda
Water, as required to make the batter
Instructions to make the batter
- In a large bowl, add besan, ajwain, salt, and baking soda, and mix everything well.
- Add water little by little, whisking to create a lump-free batter. Make sure not to add too much water at once. The batter should be neither too thick nor too thin.
- Once done, cover and rest the batter for about 30 minutes.
Ingredients to make the filling
2 tablespoons oil
1 teaspoon mustard seeds
½ teaspoon jeera
1 green chilli, chopped
1 onion, diced
1 teaspoon fennel & 1 teaspoon coriander seeds, lightly roasted & coarsely ground
¼ teaspoon hing
1 ½ tablespoon red chilli & garlic paste (6-7 soaked dried Kashmiri chillies blended with garlic & a dash of water)
½ teaspoon black salt
1 tablespoon amchur powder (raw mango powder)
Salt, to taste
4 potatoes, boiled & mashed
A handful of fresh coriander, chopped
Instructions to make the filling
- In a kadhai, heat oil. Add mustard seeds, jeera, green chilli, and crushed spices. sauté till fragrant.
- Add hing, red chilli paste, and garlic paste, and cook until the oil starts separating.
- Mix in black salt, amchur powder, and salt.
- Add the mashed potatoes and mix until well combined.
- Let the mixture cool slightly, then stir in diced onions and fresh coriander.
- Use this spiced filling to stuff the chillies.
Ingredients to make the Mirchi Vada
Pre-made vada filling
Pre-made besan batter
10 pakora chillies or bhavnagri chillies
Oil, for frying
Instructions to make the Mirchi Vada
- Wash and dry all the chillies. Make a slit in each chilli and de-seed. Take portions of the filling and generously stuff each chilli.
- Heat oil over medium-high heat. Dip each stuffed chilli into the rested batter, let the excess drip off, and carefully drop into the hot oil. Fry over medium flame until golden brown. Transfer onto a tissue paper to drain excess oil.
- Serve hot with chutney.