Rajasthani Mirchi Vada - How to make Jodhpuri Mirchi Bada
Rajasthani Mirchi Vada - How to make Jodhpuri Mirchi Bada requires approximately 40 minutes from start to finish. For 72 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 2g of fat, and a total of 143 calories. This recipe serves 12. It is brought to you by thecuisine.blogspot.com. 1 person has tried and liked this recipe. Head to the store and pick up chilli powder, oil, turmeric powder, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is improvable. If you like this recipe, you might also like recipes such as hyderabadi mirchi ka salan , how to make mirchi ka salan, hyderabadi mirchi ka salan , how to make mirchi ka salan, and Cook the Book: Mirchi Vada.
Ingredients
besan / chickpea flour
2 cups
long chillies
12
potatoes
3
amchur / mango powder
2 tsp
garam masala
1 tsp
roasted cumin powder
1 tsp
roasted coriander powder
1 tsp
roasted and crished fennel seeds
1 tsp
chilli powder
1.5
turmeric powder
0.25 tsp
baking soda
0.25 tsp
salt
1 serving
oil
1 serving
water
1 cup
Cooking in Steps
-
1Boil, peel and mash the potatoes well.
potato
-
2In a mixing bowl, combine the mashed potatoes, amchur, red chilli powder, fennel, coriander powder, cumin powder , garam masala and salt and mix until well combined. Keep it aside.
ground coriander
chili powder
ground cumin
garam masala
potato
amchoor
fennel
salt
mixing bowl -
3Wash the chillies and wipe them with a cloth. Slit the chillies lengthwise and remove seeds.
chili pepper
seeds
-
4Stuff them with prepared potato filling and keep them aside.
potato
-
5Heat oil in a pan for deep frying.
cooking oil
frying pan -
6Combine the besan, salt, turmeric powder and baking soda in a mixing bowl. Make a smooth and little thick batter by adding water little by little.
turmeric
baking soda
chickpea flour
water
salt
mixing bowl -
7Dip the each stuffed chilli into the besan batter and carefully drop it into the hot oil.
chili pepper
chickpea flour
cooking oil
-
8Deep fry in hot oil until crisp and golden color.
cooking oil
-
9If you want to expose the chilli, dip the chilli into the batter and slide it onto edge of the batter bowl to to expose the one side of the chilli.
chili pepper
bowl -
10Remove the fried vadas from oil and place them on a paper towel.
cooking oil
paper towels -
11Serve hot with ketchup or green chutney.
ketchup
