Mirch Vada – Jodhpuri Style
Mirch vada or Mirchi vada is a famous Rajasthani snack consisting of chili and boiled potatoes. The potato mixture is stuffed into the large-sized chili, battered, fried, and served hot with mint chutney/coriander chutney/tomato ketchup.
Origin of Mirch vada
Mirch vada has its origin from Jodhpur,( a famous city in the state of Rajasthan) and that is why people also call it Jodhpuri Mirch vada.
It is very popular street food in the entire Rajasthan and every day people eat this spicy vada for breakfast and evening snacks.
According to financial express, the people of Jodhpur eat one lakh Mirch vada every day during the rainy season and seventy-five thousand Mirch vadas in the normal season.
Distinct taste
The hot flavors and spicy taste of these vadas make it so popular that people from the distant place comes to relinquish this unique taste.
The combination of chili, besan batter (gram flour batter), boiled potatoes, and some fragrant and spicy spices creates a distinct taste.
The pakodas (fritters) / mirch vadas tastes best with Rajdhani Besan.
Full meal
Though people use to eat it in the breakfast and evening snacks but to me it is a full meal.
I remember when I paid a visit to this Blue city and I had to catch the train in the evening, I simply went to try this popular street food.
I ordered two Mirch vadas from a nearby popular joint and when the vadas arrived I was aghast to see the size of these vadas.
Those were huge Mirch vada that I have to eat. I could just eat one and my tummy was full, it seems to me that I don’t require dinner in train and it holds true.
Apart from the big size, the first experience of tasting Mirch vada was simply satisfying. The taste was so unique that today, sitting in Delhi NCR during this pandemic condition, I want to travel to Jodhpur again and want to relish that taste again.
Recipe overview
I am presenting this popular street food recipe today because the monsoon is just about to knock on the doors and in every kitchen pakodas (fritters) and Mirch vadas will make an entry.
To prepare vadas you need large-sized chilies, boiled potatoes, and some spices (cumin seeds, carom seeds, coriander powder, mango powder, etc,)
These chilies are then dipped in a besan batter and deep-fried so that every side of the vadas is cooked properly. Mint or coriander chutney is a great accompaniment
Now enjoy the full recipe here.
“Happy cooking“
Ingredients
Instructions
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For the batter
- Take besan in a bowl and add little water and mix it properly. Ensure there are no lumps in the mixture. Add some more water to make a smooth batter of pouring consistency.
- Add salt, turmeric powder, carom seeds and red chili powder and mix it, Add baking soda, mix properly and keep aside for some time to ferment. For the stuffing
- Heat pan on a medium flame, and add little oil (1-1.5 tbsp). Add asafoetida and cumin seeds and roast for a while. Crush the potatoes and add in the pan. Add chopped chili, turmeric powder, salt, coriander powder and mango powder. Mix all the ingredients properly and cook it on medium flame for 1-2 minutes. Add garam masala powder and chopped coriander leaves and stir it for a while. Switch off the flame and allow it to cool. For the Vada
- Slit all the large-sized chilies(vada mirch) from the middle and remove the seeds from inside with the help of a knife.
- Place some potato stuffing inside the chilies (vada mirch), Do it for all the chilies and arrange it in a plate.
- Put oil in a wok/kadhai and heat it on medium flame.
- Now coat the chilies one by one with the besan batter properly. Ensure that all the chilies are coated properly with the batter.
- Now put one coated chili in the oil and fry it from all the sides. Ensure that you fry it on medium flame and not on high flame. Fry all the chilies(mirch vadas) likewise and place the vadas on a absorbent paper.
- Arrange the vadas in a serving dish and serve them with coriander chutney/tomato ketchup.
