Rajasthani Mirchi Vada
Rajasthani Mirchi Vadas are a crispy, savory snack that can be enjoyed as an appetizer or with a cup of tea. The chilies are stuffed with a flavorful besan batter and then fried until golden brown. The result is a delicious fusion of spice, heat, and crunch. Mirchi vadas are a popular street food in Rajasthan, India, and can also be found in many homes. Try pairing these vadas with a spicy green chutney or tangy tomato sauce for the perfect balance of flavors.
The origins of mirchi vadas can be traced back to the royal kitchens of Rajasthan. It is said that the dish was first created by a chef who was tasked with creating a snack that was both delicious and visually appealing. The chef experimented with different ingredients and techniques, and eventually came up with the recipe for mirchi vadas. The dish quickly became a favorite of the royal family and their guests, and soon spread to the rest of Rajasthan. Today, mirchi vadas are a popular street food and can be found in many homes throughout the region.
Rajasthani Mirchi Vada Rajasthani Mirchi Vada Rajasthani Mirchi Vada Rajasthani Mirchi Vada
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Green chilies
  • Besan
  • Red chili powder
  • Turmeric powder
  • Cumin seeds
  • Coriander seeds
  • Salt
  • Oil
Instructions
  1. Wash and remove the seeds from the chilies. Slit the chilies vertically and scoop out all the seeds and ribs.
  2. In a bowl, add the besan, red chili powder, turmeric powder, cumin seeds, coriander seeds, and salt. Mix everything well.
  3. Add water gradually and whisk to form a smooth batter of medium consistency.
  4. Dip the chilies in the batter and coat them evenly from all sides.
  5. Heat oil in a deep-frying pan.
  6. Fry the chilies on medium heat until they become golden brown and crispy.
  7. Drain the excess oil and serve hot with green chutney or tomato sauce.
Why It Works
  • The combination of besan and spices gives the batter a flavorful and crispy coating.
  • Frying the chilies until golden brown creates a crunchy texture that contrasts nicely with the soft interior.
  • The green chutney or tomato sauce provides a refreshing and tangy complement to the spicy vadas.