Mirchi Vada Video by Tarla Dalal

Mirchi Vada Video by Tarla Dalal

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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!

  

Recipe Description for Mirchi Vada

Preparation Time: 
Cooking Time: 
Makes 20 vadas
Show me for vadas


Ingredients

20 bhavanagari chillies
oil for deep-frying

To Be Mixed Into A Stuffing
2 cups boiled , peeled and mashed potatoes
1/2 tsp turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
1 tbsp ginger-green chilli paste
2 tsp lemon juice
1 tsp chaat masala
salt to taste

To Be Mixed Together Into A Thin Batter (using Approx. 1 Cup Water)
2 cups besan (bengal gram flour)
3/4 tsp chilli powder
1 tbsp oil
a pinch of asafoetida (hing)
a pinch of baking soda
salt to taste

For Serving
tomato ketchup

Method
  1. Divide the stuffing into 20 equal portions and keep aside.
  2. Slit all the chillies lengthwise and stuff each chilli with a portion of the stuffing.
  3. 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.
  4. Serve immediately with tomato ketchup.

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