Mirchi vada/ Mirch bajji/ Stuffed mirchi pakoda

 Mirchi vada/ Mirch bajji/ Stuffed mirchi pakoda 

Mirchi vada or Stuffed jalapeno fritters are a popular spicy Indian snack. This spicy crispy vada is a perfect tea time snack in monsoons. This spicy mirchi vada is prepared by stuffing mirchi with potato mixture then, dipped it into batter and deep fry it till golden and crispy.  

Recipe notes - 

1. Add spices to taste.

2. Instead of potato stuffing... Any other stuffing can be used.

Ingredients -

12 medium size moti mirch/ bhavnagiri mirch/ jalapeno

As needed oil for deep frying

Ingredients for batter -

1-1/2 cup besan

3 tbsp rice flour

1 tsp salt

1/4 tsp red chilli powder

1/4 tsp turmeric powder

1/4 tsp baking soda

1 cup water for mixing the batter

Ingredients for stuffing -

6 boiled potatoes

1 onion chopped

1 tsp grated ginger

1 green chilli

To taste salt

1/2 tsp red chilli powder

1 tsp chat masala

1/2 tsp ajwain

3 tbsp coriander leaves chopped

1 tbsp sesame oil/ olive oil/ cooking oil

1 tbsp lemon juice

For serving -

1 onion chopped

1 tbsp coriander leaves chopped

1 tsp lemon juice

To taste salt

To taste chat masala 

**Add spices according to taste 

Method  - 

1. Wash and clean bhavnagiri mirch. Cut each mirchi vertically keeping top and base intact. Remove seeds from the centre. Keep aside. 

2. In a bowl add besan, rice flour, salt, red chilli powder, turmeric powder, baking soda and water. 

3. Mix well to a smooth batter. 

4. Consistency of the batter should be thick but pouring. 

5. In another bowl add boiled potatoes, onion, green chilli, salt, red chilli powder, chat masala, ajwain, coriander leaves, oil and lemon juice. 

6. Mix stuffing well and keep aside. 

7. In small bowl mix onion, coriander leaves, lemon juice, salt and chat masala. Onion mixture is ready. Keep aside. 

8. Stuff each mirchi with potato stuffing. 

9. Heat oil in a wok. Dip each stuffed mirchi in besan batter. 

10. Deep fry in hot oil on medium flame till golden. 

11. Fried chillies are ready. Let it cool a bit. 

12. Make slit in each mirchi and stuff onion coriander mixture. Place it in serving plate. 

13. Serve with chutney. 

Cook, Click & Post before you have a toast!