Rajasthani Mirchi Bada Recipe (Chilli Fritters)
Fried chilli fritter to accompany the Rajasthani meal
Mirchi Bada is a famous Indian snack 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. Serve the Mirchi Bada Recipe along with green chutney and hot ginger/masala tea for a tea time snack over the weekend.
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. keep them aside.
Take a bowl, add the chickpea flour, red chilli powder, caraway seeds, salt and enough water to make a thick batter. 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.
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, bring it to a little high temperature that the bada's can be fried.
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 cook for a minute on one side. Flip over and cook the other side for another minute and remove it into a plate lines with the kitchen absorbent paper.
Likewise, fry the rest of the chillies as well.
"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.