Tips To Make Perfect Rajasthani Mirchi Vada At Home

Rajasthani Mirchi Vada, is a popular dish that is spicy and crispy outside and has a savoury potato filling. This is a dish that originated from the beautiful state of Rajasthan is made by dipping into a batter of seasoned gram flour and then deep fried until golden brown. Mirchi Vada is a very popular snack that is eaten with chutneys or sauces because of its combination of spices and the crunchiness of the fried chillies. Though cooked with slightly smaller and bulkier chillies, it is quite similar to South Indian mirchi bajji. 

Choosing Good Quality Chillies

Making the ideal Rajasthani Mirchi Vada begins with choosing appropriate chillies. Since they offer the perfect combination of flavour and spice without being overly hot, Bhavnagri or other mild green chillies are typically utilised. Make sure the chillies are firm, shiny, and defect-free. You can choose slightly hotter types if you like spicy food, but be careful when selecting very spicy ones. Rinse completely and pat dry the chillies before using. Keep one end of each chilli whole and cut it lengthwise so that it may be easily stuffed without shattering. If desired, removing some of the seeds might also help lessen the spiciness.

Potato Filling Preparation

Peel and thoroughly mash the potatoes after they have been boiled until they are soft. Add spices such as cumin seeds, turmeric powder, red chilly powder, and garam masala to mashed potatoes after sautéing them in a small quantity of oil to enhance the flavour. Finely chopped coriander leaves and green chillies are added to the mixture to add more flavour. Salt is necessary to bring out all the flavours, so be sure to adjust the seasoning to your tastes. To ensure that the filling stays together when stuffed into the chillies, it should be thoroughly combined without being moist.

Batter Preparation

Make the base using gram flour (besan) and add salt, turmeric powder, and red chilli powder for seasoning. Whisk in water gradually until you get a medium-thick batter for a smooth consistency. Making the batter too thin will prevent it from sticking to the chillies after they are fried. A pinch of baking soda might help the batter fry up lighter and crispier. The texture of the batter can also be enhanced by letting it sit for ten to fifteen minutes.

Stuffing And Frying Process

Stuff an adequate amount of potato filling into each split chilli, being careful not to overfill them. Gently press to close them. To get that golden brown colour without burning, heat the oil in a deep pan or kadhai till it is hot. Dip each filled chilli thoroughly into the prepared gram flour batter and gently put it in the hot oil. In case the oil becomes cold due to crowding, fry in batches. Turn them periodically to make sure they brown evenly on both sides. Remove them with the help of a slotted spoon until crispy and drain on paper towels to remove extra oil.

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Serving Tips

The best way to savour Rajasthani Mirchi Vada is while it is still hot. Serve them with cool coriander chutney or tangy tamarind chutney for dipping; these sides bring out the most in their flavour. They can also be served with slices of lemon or onions for extra flavour. For a heartier meal alternative, you can serve them with pav or bread.

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