Rajasthani Mirchi Vada

Rajasthani Mirchi Vada

From   Tea Time

Prep: 35 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Mughlai

Large green chillies stuffed with a spicy potato mixture, dipped in gram flour batter and deep-fried


  • Bhavnagri green chillies 8
  • Large potatoes, boiled and peeled 4
  • Small green chilli 1
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Red chilli powder 1½ tsps
  • Coriander powder 1 tsp
  • Asafoetida 1 pinch
  • Salt to taste
  • Chaat masala ½ tsp
  • Fennel seeds 2 tsps
  • Gram flour 2 cups
  • Oil to deep-fry
  • Green chutney to serve


  • Put the boiled potatoes into a mixing bowl and mash with a masher. Finely chop the green chilli and add to the potatoes. Add coriander leaves, ½ tsp red chilli powder, coriander powder, asafoetida, salt and chaat masala.
  • Dry roast fennel seeds in a small non-stick pan till fragrant, put them on the worktop and make a coarse powder with a rolling pin. Add this to the potato mixture and mix everything well.
  • Take gram flour in another mixing bowl, add salt and 1 tsp red chilli powder and mix well. Add sufficient water and mix well with your hand. Whisk thoroughly to make a smooth and thick batter.
  • Slit the green chillies without cutting through and remove the seeds and pith.
  • Heat sufficient oil in a kadai.
  • Stuff all the chillies generously with the potato mixture. Dip them, one by one, into the gram flour batter and slide in to the hot oil and deep-fry on medium heat till golden. Drain on absorbent paper.
  • Arrange them on a serving platter and serve hot with a bowl of green chutney.