Potatoes, chillies and tamarind chutney—the ‘mirchi vada’ has all the ingredients of a tangy and spicy surprise.
Rajasthani Mirchi Vada
8-9 large green chillies
Oil for deep frying
For the batter
1 cup gram flour (besan)
2 pinches of turmeric powder (optional)
Salt to taste
Water as required
For the filling
3 potatoes, boiled and mashed
1/4 tsp each of cumin seeds, coriander powder, garam masala, red chilli powder
1 tsp ginger-garlic paste
1 tbsp coriander leaves, chopped
1/2 tsp kasuri methi (dried fenugreek leaves)
1/4 tsp green chillies, finely chopped
1 small onion, finely chopped
Salt to taste
1/2 cup yogurt
3 tbsp imli (tamarind) chutney
3 tbsp coriander and mint chutney
3 tsp sev
1 tsp coriander leaves
Slit the green chillies, remove the seeds and keep aside. Boil the potatoes with salt. Peel and mash them well. Add cumin seeds, coriander powder, garam masala, red chilli powder, kasuri methi, coriander leaves, ginger-garlic paste, salt, onion and green chillies. Mix well.
Now make a thick batter with the flour, turmeric powder, salt and water.
Fill the chillies with the potato filling.
Dip the filled mirchis in the batter till they are completely covered. Fry them in preheated oil till golden brown. The mirchi vadas are ready.
To serve, slice the mirchi vadas in three pieces each. Pour yogurt, tamarind chutney, coriander and mint chutney, and sprinkle sev and coriander leaves. Serve hot.
Recipe courtesy Rajdhani restaurant, Connaught Place, New Delhi.