Mirchi vada

📝INGREDIENTS

For the Chilies:

• 6–8 large green chilies (like Bhavnagri or banana chilies)
• Salt – to taste
• 1 tsp lemon juice (optional – to reduce heat)

For Potato Filling:

• 3–4 medium boiled potatoes – mashed
• 1 tsp mustard seeds
• 1 tsp fennel seeds (saunf)
• 1 tsp ginger paste
• 2 green chilies – chopped
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp garam masala
• 1 tsp amchur powder (dry mango) or lemon juice
• Salt – to taste
• 1 tbsp oil
• Chopped coriander – optional

For Batter:

• 1 cup besan (gram flour)
• 1 tbsp rice flour (for extra crispiness)
• ¼ tsp carom seeds (ajwain)
• ¼ tsp baking soda (optional – for puffiness)
• Salt – to taste
• Water – to make smooth thick batter

👩‍🍳Recipe

1️⃣ Prep the Chilies:

-Slit each chili vertically and remove seeds (if you prefer less heat).

-Sprinkle a little salt and lemon juice inside. Set aside for 10 mins.

2️⃣ Make the Potato Filling:

-Heat oil in a pan, add mustard and fennel seeds. Add ginger paste and green chilies, sauté briefly.

-Add mashed potatoes, turmeric, chili powder, garam masala, amchur, and salt. Mix and cook for 2–3 mins.

-Add coriander if using. Cool the filling completely.

3️⃣ Stuff the Chilies:

-Fill each chili with the potato masala generously. Gently press to seal the slit.

4️⃣ Prepare the Besan Batter:

-Mix besan, rice flour, ajwain, salt, and baking soda. Add water slowly to form a smooth, thick batter (like pakora batter).

5️⃣ Fry Time! 🍳

-Heat oil in a deep kadhai on medium heat. Dip each stuffed chili into batter and coat well.

-Deep-fry till golden and crisp on all sides. Don’t overcrowd the oil.

🍽️ Serve Hot With:

-Tamarind chutney, green chutney, sliced onions, and lemon wedges.