BM # 57
Week : 4 , Day: 2
Theme: Book Marked Recipes
The Rajasthani Mirchi Vada has two versions, one where we use the big chilly and stuff it with potato , dip in gram flour batter and deep fry. The other version is where you make a mock chilly from potatoes and stuff a marinated green chilly inside, dip in batter and deep fry. For today I have made the second version.
Some people use a raw green chilly inside, but that becomes very hot, so I normally marinate the chilly with salt and lemon juice . This cuts down the spice and you have a nice tangy , spicy chilly to bite in. The potato coating over the chilly has to be done rather artistically, you have to have the stem out and coat the chilly, so after frying you have a nice big Mirchi Vada.
I made these for the Jodhpuri Thali for The BM Buffet.
Rajasthani Mirchi Vada
1 cup besan (chick-pea flour)
1 tsp salt
Water (to make the batter)
Oil for deep-frying
6 regular green chilly
Wash and wipe the chillies and slit them.
Discard the seeds.
Fill in salt and drizzle lemon juice .
Leave it for 15 – 20 minutes.
The Potato Masala
500 gm potatoes, boiled, peeled and mashed
1 tsp chilli powder
2 tsp amchoor (dried mango powder)
1/8 tsp turmeric powder
1/4 tsp asafoetida
2 tsp saunf (fennel seeds), crushed
Salt to taste
Add a pinch of asafoetida.
Mix together the potatoes, salt, chilli powder, amchoor, turmeric powder, fennel ,green chillies
Assembling the Mirchi Wada
Take the lemon drizzled chilly.
Coat it lavishly with potato mixture, making sure the stalk of the chilly is out.
This will appear like a big fat chilly.
Dip in gram batter and deep fry till golden.