How to make Mirchi Vada - SK Khazana -

A Rajasthani speciality – it makes a great snack or a starter

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bhavnagri chillies, Oil (ऑइल)

Cuisine : Rajasthani

Course : Snacks and Starters

advertisement

For more recipes related to Mirchi Vada - SK Khazana checkout Bhavnagri Chillies And Cheese Crackers, Mirchi Vada, Til Wali Mirchein, Mirchi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Barbecue Chicken Malvani Paneer Fry Vazhakkai Cutlet Kachche Kele aur Hare Matar ki Tikkiyan

Mirchi Vada - SK Khazana

Mirchi Vada - SK Khazana Recipe Card

Print

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mirchi Vada - SK Khazana Recipe

  • Bhavnagri chillies slit on one side and seeds remove 6

  • Oil 1 tablespo to deep fry

  • Potatoes boiled, peeled and mashed 1 cup

  • Red chilli powder 3/4 teaspo to sprinkle

  • Coriander powder 1/2 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Gram flour (besan) 1 cup

  • Turmeric powder 1/4 teaspoon

  • Baking soda 1/4 teaspoon

  • Chaat masala 1/4 teaspoon

Method

Step 1

Heat oil in a non-stick pan, add mashed potatoes and saute for a couple of minutes.

Step 2

Add ½ teaspoon red chilli powder, coriander powder, cumin powder and garam masala, mix well.

Step 3

Add salt and mix again. Transfer into a bowl and let it cool down to room temperature.

Step 4

Heat sufficient oil in a kadai. Fill the potato mixture into the bhavnagri chillies and keep them on a plate.

Step 5

Take gram flour in a bowl, add turmeric powder, salt, baking soda, ¼ teaspoon red chilli powder and sufficient water and whisk to a smooth batter of coating consistency.

Step 6

Dip the stuffed chillies in the batter and slide into the hot oil. Deep-fry till golden brown. Drain on absorbent paper.

Step 7

Arrange them on a serving platter, sprinkle chaat masala and red chilli powder on top and serve warm

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.