Rajasthani Mirchi Vada

About Rajasthani Mirchi Vada

Ingredients

• 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

How to Make Rajasthani Mirchi Vada (Stepwise Photos)

Method

1. 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.
2. 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.
3. 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.
4. Slit the green chillies without cutting through and remove the seeds and pith.
5. Heat sufficient oil in a kadai.
6. 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.
7. Arrange them on a serving platter and serve hot with a bowl of green chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps