Rajasthani Mirchi Bada Recipe - Chilli Fritters
Give these deep fried chilli fritters stuffed with a spicy potato filling a try for an evening snack or serve along with a nice rajasthani meal. Rajasthani Mirchi Bada are made with the large light green variety of green chillies which are less spicy and tastes amazing.
Mirchi Bada is a famous Indian deep fried snack made of chilli from the state of Rajasthan. The bigger variety of chillies are used for this recipe. The chillies are stuffed with a wonderful tangy potato mix, then dipped into the chickpea batter and then fried. It makes for a delicious snack to be had with the evening tea.
Mirchi Bada or mirchi pakodas or mirchi bajji are easy to make and can be served as a side dish to a nice meal of dal, curry, rice or roti.
If you like this recipe, try other fritter recipes
- 8 Green Chillies , (large and less fiery variety)
- 2 Potatoes (Aloo) , boiled and mashed
- 1 cup Gram flour (besan)
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Chaat Masala Powder
- 1/4 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Black Salt (Kala Namak)
- 1/2 teaspoon Cumin powder (Jeera)
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- 1 Green Chilli , finely chopped
- 1 teaspoon Chaat Masala Powder , for garnish
- Salt , to taste
- Cooking oil , to deep fry
How to make Rajasthani Mirchi Bada Recipe - Chilli Fritters
To begin making Rajasthani Mirchi Bada Recipe-Chilli Fritters, wash the chillies, slit them in length, deseed them and keep aside.
Boil the potatoes using a pressure cooker for 3 whistles. Once cooled, peel and mash the potatoes and keep them aside.
Take a bowl, add the chickpea flour, red chilli powder, caraway seeds, salt and enough water to make a thick batter that coats the back of the spoon. Keep aside.
Take a bowl, add the mashed potatoes, red chilli, cumin, garam masala, chaat masala, aam choor, kala namak, coriander leaves, green chilli and mix well to combine.
Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, likewise fill the potato mix into all the chillies.
Heat oil in a wide pan on medium heat, to fry the mirchi badas
Now, dip the 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 for a minute on one side. Flip over and cook the other side for another minute till the mirchi badas turn crisp. Remove it into a plate lined with oil absorbent paper.
Likewise, fry the rest of the chillies as well.
Sprinkle some chaat masala on top of the mirchi badas and serve.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.