Make Jodhpuri Mirchi Vada At Home With A Very Easy Recipe

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Make Jodhpuri Mirchi Vada At Home With This Easy Recipe

Rajasthani cuisine is very rich and exotic. From breakfast to lunch, to snack to dinner everything is so relishing. Rajasthani cuisine has its varieties of dishes inspired by each city of the state of Rajasthan. It includes dal bati churma from Jaipur, papdi Chaat from Udaipur, kalakand from Alwar, gatte ki sabzi from Bikaner, sweets from Kota, ker sangari from Jaisalmer, pyazz kachori from Ajmer and Mirchi vada from Udaipur.

Boiled Potatoes
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Wow, how beautiful it is that each city of Rajasthan is popular for its dishes and it is even more beautiful how Rajasthani cuisine combined them and presented them to the world. Let’s try the recipe from different cities of Rajasthan.

So, first, start with a snack which is from Udaipur i.e. “Mirchi Vada”. Mirchi vada is a Spicy Snack made from a potato mixture stuffed in green chilli, dipped in the batter of gram flour and water and deep-fried in hot oil. It is estimated that every day around 1,00,000 Mirchi vada is prepared in Udaipur.

Per vada contains 100 kcal.

  • Carbohydrates 12g
  • Protein 3.6g
  • Fibre 2.7g
  • Fat 4.2g
Prepare time: 20 min
Cook: 25 min
Ready in: 45 min

 

Ingredients

Cinnamon Powder
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 For Masala

  • ½ cup coriander seeds
  • ¼ cup fennel seeds
  • 1/8 cup chilli flakes

For Filling

  • 3-4 boiled potatoes mashed
  • 1 tbsp prepared masala
  • 6-7 bhavnagri chillies
  • 1 tsp dried mango powder
  • ½ tsp cumin powder
  • ¼ tsp asafetida
  • Salt to taste
  • 1 tbsp coriander leaves, chopped

For Batter

  • 1 cup gram flour
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • Water
  • Salt to taste
  • Oil for frying

Method

Make Jodhpuri Mirchi Vada At Home With This Easy Recipe
via. Envato
  1. In a pan, add coriander seeds, fennel seeds, chilli flakes, dry roast them, and crush them.
  2. Take a mixing bowl, and in that bowl, add boiled, mashed potatoes, prepared masala, coriander leaves, dried mango powder, cumin powder, salt and asafetida, mix well.
  3. Deseed the bhavnagri chillies and stuff the prepared aloo masala into the chillies.
  4. Take another big bowl and add gram flour, salt, turmeric powder, red chilli powder and water; mix well.
  5. Dip the stuffed mirchi into the batter and coat completely.
  6. Take a pan, heat some oil in it to deep fry the vadas on medium flame until golden brown and crisp.

Transfer into the tissue paper plate.