By Garima Johar
September 10, 2025
The monsoon season is sure to make you crave for fried munchies. To make a spicy snack to pair with your cup of chai, you must try this authentic step-wise recipe for Rajasthani mirchi vada.
For the filling: 8-9 Bhavnagri chillies 2 potatoes 1 teaspoon coriander seeds 1 green chilli ¾ teaspoon red chilli powder ½ teaspoon chaat masala ½ teaspoon amchur ¼ teaspoon ajwain Pinch of hing Salt to taste For the batter: 1 cup besan ½ teaspoon turmeric powder ¼ teaspoon red chilli powder Salt to taste Water as required
Rinse the thick chillies, pat them dry, and slit them open to remove all the seeds. Set them aside.
Mix mashed potatoes, coriander, green chilli, red chilli powder, chaat masala, amchur, ajwain, hing, and salt.
Once the filling is ready, stuff it into the slit chillies.
Make the batter by mixing besan, turmeric powder, red chilli powder, and salt with water.
Coat each stuffed chilli in the batter and deep-fry it till crispy.
Serve the mirchi vada with your favourite chutney and a cup of tea.