by Tarla Dalal
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Added to 18 cookbooks
This recipe has been viewed 10512 times
Here is a tongue-tickling crispy, which will transform tea-time into a memorable experience, especially during the monsoon! Bhavnagari chillies, with their mildly-spicy flavour and juicy crispness, are stuffed with a mouth-watering potato mixture, dipped in a besan based batter, and deep-fried to a golden brown.
While the very appearance of this Mirchi Vada is appetising, it lures you even deeper into its magic once you bite into it. It will take all your will-power to restrict your portion to a few vadas!
Serve this popular Rajasthani snack with Dahiwali Pudina ki Chutney , Khajur Imli Ki Chutney or just Tomato Ketchup.
- Divide the stuffing into 20 equal portions and keep aside.
- Slit all the chillies lengthwise and stuff each chilli with a portion of the stuffing.
- Heat the oil in a non-stick kadhai, dip the stuffed chillies in the prepared batter and deep-fry, a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with tomato ketchup.
Mirchi Vada Video by Tarla Dalal
Nutrient values per vada
|Vitamin A||63 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||2.3 mg|
|Folic Acid||25.8 mcg|
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