How to make Mirchi Vada-SK Khazana -
Bhavnagri chillies stuffed with a spicy potato mixture and batter fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bhavnagri chillies, Oil (ऑइल)
Cuisine : Marwari
Course : Snacks and Starters
For more recipes related to Mirchi Vada-SK Khazana checkout Bhavnagri Chillies And Cheese Crackers, Mirchi Vada, Til Wali Mirchein, Chilli, Carrot and Onion Tempura-Cook Smart . You can also find more Snacks and Starters recipes like Stuffed Pizza Coriander Mint Puri Vegan Chocolate Chip Cookies Noodle Wrapped Crispy Chicken
Mirchi Vada-SK Khazana Recipe Card
As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again 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.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mirchi Vada-SK Khazana Recipe
Bhavnagri chillies slit and seeded 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 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 and add mashed potatoes, stir a little.
Step 2
Add ½ teaspoon chilli powder, coriander powder, cumin powder and garam masala. Mix well.
Step 3
Add salt, mix again and set aside to cool.
Step 4
Fill the bhavnagri chillies with this mixture. Set aside.
Step 5
Mix together, gram flour, turmeric powder, salt, baking soda and remaining red chilli powder in a bowl. Add sufficient water and whisk to make a smooth and lumpless batter of pouring consistency.
Step 6
Heat sufficient oil in a kadai.
Step 7
Dip the stuffed chillies in the gram flour mixture anddeep-fry in hot oil till golden brown. Drain on absorbent paper.
Step 8
Sprinkle chaat masala and red chilli powder on top and serve warm.
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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.
