Rajasthani Mirchi Vada or popularly known as Jodhpuri Mirchi vada is famous street food from Rajasthan. Big Green chilli peppers stuffed with spicy aloo masala and batter fried are served with spicy green chutney and sweet tamarind chutney.
Jodhpuri Mirchi Vada is quite similar to Hyderabadi Mirchi Bajji/ in look and in the recipe almost same ingredients are used except few. Chillis used in making mirchi vada are the large ones that are easily available in the market and are mild in taste. I used the chilli which is used for making green chilli pickle. I stuffed these large chilis with spicy potato masala which is made with mashed potatoes seasoned with various spices that I have listed in recipe of Mirchi bada.
Though this spicy Rajasthani mirchi pakora is available throughout the Rajasthan and neighbouring states this was originated from Jodhpur that’s why it is popularly known as Jodhpuri Mirch vada. If you ever have been to Jodhpur there are few shops selling mirchi vada, Janta sweets is most popular in Jodhpur but I like the one from Khatri Namkeen better and always make it point to visit whenever I am in the city.
You all know Thursday is the day for my recipe with 24 Mantra Organic, an initiative that is aimed at spreading awareness about organic lifestyle. I mean think about it, the general assumption that people have is that switching to organic is not easy and you may not find the right ingredients and everything. But that is not true. I am creating some delicious recipes using 24 Mantra organic products which are chemical pesticides and GMO free and safe to consume along with being eco friendly. Mirchi Vada is perfect snack to serve with your evening tea and that’s what it makes a perfect entry in #MTCchaiNashta series too.
For making the mirchi vada the batter coating is made with besan, I used 24 Mantra organic besan for making this or any other pakoda I make. It has perfect texture for making pakodas and also spices used are spices from 24 Mantra Organic too (Red Chilli Powder, Coriander Powder, Garam Masala Powder and Carom Seeds). Since all the ingredients used are organic including the oil I know that if I fry them correctly there will be lesser oil absorbed and less guilt more taste. For deep frying I use either 24 Mantra Peanuts oil or mustard oil which have high smoke point. I know It’s a deep fried snack, but if you know proper tips and techniques for deep frying, occasional deep frying is OK because less oil used in that.
If you can’t go to Jodhpur right now and eat the Mirchi Vada there, try this simple and easy jodhpuri mirchi vada recipe and you will have healthier piping hot homemade mirchi vada in the comfort of your home.
Rajasthani Mirchi Bada recipe | Jodhpuri Mirchi Vada
- 7-8 green chilli big size
- 300 g boiled mashed potatoes
- 1 tsp Red chilli powder
- Salt to taste
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/4 tsp Carrom seeds ajwain
- Finely chopped ginger
- 1 tsp chaat masala
- For Batter!
- 250 g besan I used 24Mantra organic
- Salt to taste
- 1 tsp Red chilli powder
- 1 pinch turmeric powder
- Peanut Oil for Deep frying
- Wash and cloth dry the large chiliis.
- Slit them from one side and scrape out the seeds and discard them.
- For making potato masala take boiled potatoes and mash them nicely.
- In a mixing bowl combine these mashed potatoes with red chilli powder, salt, coriander powder, garam masala powder, carrom seeds, finely chopped ginger and chaat masala. Mix everything well and stuff the green chillies nicely with this aloo masala.
- Keep the stuffed chillies aside.
- To make mirchi vada batter, make a thick paste with Besan and season it with pinch of turmeric powder, 1 tsp red chilli powder and salt to the taste.
- In a deep kadai or wok heat up the 24 Mantra organic Peanut oil and allow it heat up on medium heat.
- When oil is heated enough dip the stuffed chilis in batter and deep fry them till golden brown in batches of 2-3.
- Serve these piping hot Rajasthani Mirchi vada with green chutney, Imli ki chutney and hot cup of ginger tea * (link in recipe notes)