Ekling Ji Breakfast | Mirchi Vada

Ekling Ji Breakfast | Mirchi Vada is a traditional Rajasthani batter-fried fritter made with green peppers and stuffed with potato stuffing.

We move on to the alphabet E and I will take you to Ekling Ji for the Breakfast on Indian Streets.
The city of Ekling ji, also called Kailashpuri is located amidst a beautiful valley on the lands of Rajasthan.

On our trips to Udaipur, a halt at Ekling Ji is a must. Ekling Ji is a lovely marble complex made up of 108 temples. It is the temple of Shiva, the God who guards the fortunes of the rulers of Mewar.

To tell the truth, the halt is for the Ekling Ji Breakfast | Mirchi Vadas. Mirchi Vadas for Breakfast? Yes, you read right! We all know for ages, indulging in snacks for breakfast and evening tea has been a part of Rajasthan’s rich culinary heritage. The Mirchi Vadas on the highway are very rustic and disappear the minute they are out of that Kadai. Mirchi Vada and cutting chai fuel us up for our onward journey.

Ingredients for Mirchi Vada

Green Chillies: I have used a big variety of Chillies. These are also famous as Picdor Chilli or Bhavnagari Mirch. Wash and wipe the chillies and slit them to remove seeds.
Potatoes: Make a stuffing with boiled, mashed potatoes. Season them well to get that traditional flavour.
Seasoning: Cumin seeds, mustard seeds and fennel seeds lend a very traditional flavour.
Besan: Sieve the besan to make a lump-free batter.
Oil: Use any cooking oil to fry the Mirchi Vada.

How to make Ekling Ji Breakfast | Mirchi Vada

Wash and pat dry the chillies, and make a slit in the centre. Remove all seeds.

Heat oil. Add cumin seeds, mustard seeds, fennel seeds and asafoetida.

Now add in the boiled mashed potatoes, red chilly powder, garam masala, dry mango powder and salt. Add fresh coriander leaves and give it a good mix.

Stuff the chillies with the potato mix.

Take a large bowl, add besan along with a teaspoon of salt, a pinch of turmeric. Add water and mix together into a lump-free batter. I like to add a pinch of asafoetida for that extra flavour. Add a pinch of cooking soda to the batter for those fluffy and soft vadas.

Dip each stuffed chilly into the batter and deep fry to a crisp golden.

Serving Suggestions for Ekling Ji Breakfast | Mirchi Vada

Mirchi Vada tastes excellent by itself. Personally, I enjoy it without any accompaniments. However, you can serve with –

• Ketchup
• Chutneys for Chat
• A hot cup of Coffee
• Elaichi wali Chai / Tea
• Stuff it in a pav or some bread to make a sandwich.

Storage Suggestions

A piping hot Mirchi Vada is a true delight, but you can store them too and enjoy them later.

• store them for a day in the refrigerator.
• to freeze, simply let the vada come to room temperature and store in a freezer safe box. Thaw and heat it in a airfyer.

Variations with Mirchi Vada

• Make a chat! Cut the vada into pieces. Lace it with whipped yoghurt, chutneys and masalas.
• Sandwich it. Stuff it between two slices of bread or pav.
• Check out this Rajasthani Mirch Vada, a totally different one.

Notes:

Bhavnagri Chillies have big seeds, make sure to remove all of them.

Pat dry the chillies, there should be no moisture.

Sieve the besan flour, and make a smooth lump-free batter.

Do not add all the water in one go, add it gradually.

A pinch of turmeric will enhance the colour of the vadas.

Adding asafoetida adds a distinct flavour to the vadas.

Do not overcrowd the Kadai.

Fry to a crisp and golden vada.

A -Z Breakfast on Indian Streets

January

Amritsar Breakfast | Chola Poori

Bhavnagar Breakfast | Chana Moth

Chandigarh Breakfast | Mattar Paneer Paratha

February

Delhi Breakfast | Bedmi Poori Aloo Sabzi

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5 from 5 votes

Ekling Ji Breakfast | Mirchi Vada

Ekling Ji Breakfast | Mirchi Vada is a traditional Rajasthani batter-fried fritter made with green peppers and stuffed with potato stuffing.

Course Appetizer, Breakfast, Snack, Tea Time

Cuisine Indian Cuisine, Rajasthani Cuisine

Keyword Street Food

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Vaishali Sabnani

Equipment

• Pressure Cooker
• Pan / Kadai / Wok

Ingredients

• 12-14 Green Chillies

For Stuffing

• 250 gms Potatoes boiled
• 1 tbsp Oil
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• Pinch Asafoetida
• 1/2 tsp Fennel Seeds
• 1/4 tsp Red Chilly Powder
• 1/4 tsp Turmeric Powder
• 1/2 tsp Dry Mango Powder
• 1/4 tsp Garam Masala
• 1 tbsp Coriander Leaves
• Salt to taste

For the Batter

• 1 cup Besan
• Pinch Asafoetida
• Salt to taste
• Pinch Cooking Soda

Oil to Fry

Instructions

The Chillies

• Firstly, wash the chillies, pat them dry . Now slit them in length, deseed them and keep aside.

Stuffing

• Next, Boil the potatoes using a pressure cooker for 3 whistles. Once cooled, peel and mash the potatoes and keep them aside.
• Heat oil . As soon as it’s hot add cumin seeds , mustard seeds, fennel seeds and a pinch of asafoetida. Add turmeric powder and sauté for a minute. Now add in the boiled mashed potatoes ,red chilly powder, garam masala, dry mango powder and salt . Add fresh coriander leaves and give it a good mix . Remove from fire and let the stuffing come to room temperature .
• Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, similarly fill the potato mix into all the chillies.

Batter

• Take a large bowl, add besan along with a teaspoon of salt, a pinch of turmeric. Add water and mix together into a lump-free batter. Make sure the batter is neither too thin or too thick.

Frying

• Heat oil for frying on medium heat. Now, dip the stuffed chilli into the prepared besan batter. Make sure the besan coats the chilli well from all the sides.
• Drop it carefully into the oil, and let it fry to a crisp golden. Flip the vada in between for even cooking.
• Remove on a kitchen towel .
• Serve hot with a cup of tea .

Notes

• Bhavnagri Chillies have big seeds, make sure to remove all of them.
• Pat dry the chillies, there should be no moisture. 
• Sieve the besan flour, and make a smooth lump-free batter.
• Do not add all the water in one go, add it gradually.
• A pinch of turmeric will enhance the colour of the vadas.
• Adding asafoetida adds a distinct flavour to the vadas.
• Do not overcrowd the Kadai.
• Fry to a crisp and golden vada.