Mirchi vada
2-3
50 minutes
15 minutes
Rajasthan, India
Snacks
A popular Rajasthani snack made with large green chillies stuffed or coated in spiced potato filling, dipped in gram flour batter, and fried until crispy and golden.
Ingredients
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Boiled potatoes - 250gm/4 medium
Green chilli 1 pc
Coriander leaves 1tbsp
Fennel seeds ½tsp
Coriander powder ½ tsp
Dry mango powder/aamchur ½tsp
Cumin powder ¼tsp
Whole cumin ¼tsp
Red chilli powder ¼tsp
Hing a pinch
Salt to taste
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Besan 80gm
Rice flour 20gm
Hing - a pinch
Red chilli powder ¼tsp
Baking soda- 1 pinch
salt to taste
Oil - 20ml
Water - as required to make thick batter (not your usual batter as this is going to use in airfry)
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Bhavnagri chillies 150-200gm/ 5-6pc
Directions
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Rinse the bhavnagari chilies very well with water. Then pat dry with a clean kitchen towel. Remove the chili crowns. You can keep the crowns if you prefer.
With a knife slit each chili from one side. Slit from the top side and keep about 0.5 to 1 cm space at the bottom before the slit. Remove the seeds and pith with a small spoon.
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Steam or boil potatoes in a pressure cooker or steamer until they are cooked very well and fork tender. Add water as needed to cook the potatoes.
When the potatoes are still warm, peel and mash them.
Add chopped green chilies and coriander leaves.
Next add the crushed fennel seeds (or fennel powder), coriander powder, dry mango powder, cumin powder red chili powder. Mix very well.
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Now stuff the potato mixture evenly in the green chilies.
Stuff all green chilies one by one and set them aside.
In a bowl mix all ingredients mentioned in “for batter” section. Add ½ cup water to make a thick batter (as it is going to use in air fry).
Remember to add water as required. The addition of water depends on the texture and quality of gram flour.
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Dip each of mirchi into batter and start assembling on basket separately. Insert the basket in the unit.
Select “air fry” function at 180°C for 15min. Press on button start.