BM # 57
Week : 4 , Day: 2
Theme: Book Marked Recipes
Rajasthani Cuisine

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

Marinated chilly

6 regular green chilly
Lemon juice
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


Heat oil.
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.

Rajasthani Mirchi Vada

9 thoughts on “Rajasthani Mirchi Vada”

  1. This vada looks so irresistible! Initially I thought it would be a fat chilly stuffed with aloo… turns out its other way around! LOL..this recipe is new to me.. and I love it. hope to try it soon 🙂 thanks so much. And that thaali, yum!!! all of it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.