Mirchi Vada Recipe

Cooking Directions

• STEP 1.Slit the green chilies lengthwise and remove the seeds.
• STEP 2.In a bowl, mix boiled and mashed potatoes with spices like red chili powder, turmeric powder, coriander powder, and salt.
• STEP 3.Stuff the potato mixture into the green chilies and press gently to seal.
• STEP 4.In a separate bowl, prepare a thick batter using gram flour, salt, red chili powder, and water.
• STEP 5.Dip the stuffed chilies into the batter, ensuring they are well coated.
• STEP 6.Heat oil in a deep pan and deep-fry the coated chilies until golden brown and crispy.
• STEP 7.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 8.Serve hot with chutney or yogurt dip.

Cooking Tips

• Choose medium-sized green chilies that are not too spicy.
• Make sure to remove the seeds from the chilies to reduce the spiciness.
• Adjust the spices in the potato filling according to your taste preference.
• Ensure the batter is thick enough to coat the chilies properly.
• Fry the chilies on medium heat to ensure they cook evenly and become crispy.

Storage and Serving

• Mirchi Vada is best served hot and crispy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven or air fryer to regain the crispiness.
• Serve as an appetizer or snack with mint chutney or yogurt dip.