See here how to make Mirchi Vada
This dish originates from the northwestern province of Rajasthan. The green chilies are generally loaded down with bubbled potatoes; in any case, you can make your own fillings for an extraordinary bite.
These can be served for a night nibble or an end of the week breakfast for the most part with some tomato sauce or natively constructed coriander-and-mint chutney.
All you need is
Large green chilies: 8-10, Oil for frying
For Filling:
Potatoes: 4-5, Garam masala – 1/2 tsp, Red chili powder – 1 tsp, Chaat masala – 1 tsp, Green coriander – 1/2 cup (cut), Salt to taste
For Batter:
Besan – 1 cup, Baking powder – 1 tsp, Salt to taste, Red chili powder – 1 tsp, Garam masala – 1/2 tsp
Mirchi Vada Recipe
Slit the green chilies and clean the seeds.
Boil the potatoes, mash well and mix with masala filling as above.
Stuff the filling equally in the slit green chilies and keep aside.
Make a thick batter by mixing besan with water.
Add the batter masala and mix well.
Heat oil in a pan.
Coat each of the stuffed green chilies with batter all over and deep fry in oil until golden brown on medium flame.
Drain on a kitchen towel.
Serve hot and fresh.
