Introduction:
Mirchi Vada, also known as Mirchi Bada, is a popular
Indian street food that hails from the state of Rajasthan. This lip-smacking
snack is made from spicy green chilies (mirchi) stuffed with a delicious potato
filling, coated with a crispy gram flour (besan) batter, and deep-fried to
perfection. The combination of the fiery chilies, the flavorful filling, and
the crispy outer layer makes Mirchi Vada an irresistible treat for spice
lovers. In this article, we will delve into the world of Mirchi Vada, share an
authentic recipe, and answer some frequently asked questions about this spicy
delight.
Mirchi Vada Recipe: A Burst of Spices
Here's an authentic Mirchi Vada recipe that will set your
taste buds on fire:
Ingredients:
- Large green chilies (bhavnagri or banana chilies):
6-8
- Boiled and mashed potatoes: 2 cups
- Ginger-garlic paste: 1 teaspoon
- Red chili powder: 1/2 teaspoon
- Turmeric powder: 1/4 teaspoon
- Garam masala: 1/2 teaspoon
- Amchur (dry mango) powder: 1/2 teaspoon
- Roasted cumin powder: 1/2 teaspoon
- Finely chopped coriander leaves: 2 tablespoons
- Besan (gram flour): 1 cup
- Rice flour: 2 tablespoons
- Baking soda: 1/4 teaspoon
- Water: as needed
- Salt: to taste
- Oil: for deep frying
Instructions:
1.
Slit the
green chilies lengthwise, ensuring they remain intact. Remove the seeds if you
prefer a milder spice level.
2.
In a mixing
bowl, combine the mashed potatoes, ginger-garlic paste, red chili powder,
turmeric powder, garam masala, amchur powder, roasted cumin powder, chopped
coriander leaves, and salt. Mix well to make the spicy potato filling.
3.
Stuff the
green chilies with the prepared potato filling, ensuring they are well-filled.
4.
In another
bowl, mix besan, rice flour, baking soda, a pinch of turmeric powder, and salt.
Gradually add water to make a smooth and thick batter.
5.
Heat oil in
a deep frying pan on medium heat.
6.
Dip the
stuffed green chilies into the besan batter, ensuring they are coated evenly.
7.
Carefully
slide the coated chilies into the hot oil and fry until they turn golden brown
and crispy.
8.
Remove the
Mirchi Vadas from the oil and place them on absorbent paper to remove excess
oil.
9.
Serve the
hot and spicy Mirchi Vadas with mint chutney or tamarind chutney.
Mirchi Vada FAQs: Answering Your Curiosities
Q: Can I use any type of green chilies for Mirchi Vada?
A: While you can use regular green chilies, it is recommended to use the less
spicy varieties like bhavnagri or banana chilies for the best taste.
Q: Is Mirchi Vada extremely spicy?
A: The level of
spiciness can be adjusted by choosing milder green chilies or removing the
seeds before stuffing.
Q: Can I store leftover Mirchi Vada?
A: Mirchi Vada is
best enjoyed fresh and crispy. However, if you have leftovers, you can
refrigerate them and reheat in the oven to regain some crispiness.
Q: Can I make a gluten-free version of Mirchi Vada?
A:
Yes, you can substitute besan with rice flour or corn flour to make a
gluten-free batter.
Conclusion:
Mirchi Vada is a fiery and flavorful street food from
Rajasthan that brings together the heat of green chilies and the comfort of
spiced potatoes. With its crispy outer layer and soft, spicy filling, Mirchi
Vada is a must-try snack for those who enjoy bold flavors. By following the
authentic recipe provided, you can easily recreate this delectable treat at
home and impress your friends and family with your culinary skills. So, give in
to the temptation of the spicy Mirchi Vada, and embark on a tantalizing journey
of flavors and textures. Enjoy the delightful taste of Rajasthan's culinary
heritage with every bite of Mirchi Vada!