Jodhpuri Mirchi Vada is a popular street food snack from the city of Jodhpur in Rajasthan, India. It is made by stuffing large green chilies with a spicy potato filling, coating them in a gram flour batter, and deep-frying until crispy. The combination of the fiery chilies and the flavorful potato filling makes it a delicious and spicy snack that is loved by many.

The origin:

Jodhpuri Mirchi Vada originates from the city of Jodhpur, a historic city located in the western Indian state of Rajasthan, India. It is a popular snack enjoyed by locals and visitors alike. It is known for its spicy and flavourful taste, making it a favourite among locals and tourists.

Jodhpuri Mirchi Vada showcases the rich culinary heritage of Rajasthan and has become a symbol of the vibrant street food culture in the city of Jodhpur. Whether you are a fan of spicy food or want to explore the unique flavours of Rajasthan, Jodhpuri Mirchi Vada is a must-try dish that offers a delightful culinary experience.

About the Recipe:

The star ingredient of Jodhpuri Mirchi Vada is the large green chili, also known as Bhavnagri chili or bajji chili. These chilies are relatively mild compared to other varieties, making them suitable for stuffing and deep frying. The chilies are carefully deseeded and stuffed with a spiced potato mixture before being coated in a gram flour batter and deep-fried to perfection.

The combination of the crispy gram flour coating, spicy potato filling, and the heat from the green chilies creates a delightful burst of flavours in every bite. It is a delicious and indulgent snack that can be enjoyed on its own or as part of a larger meal.

Serving Suggestions:

Jodhpuri Mirchi Vada is typically served hot and is often accompanied by various chutneys or sauces for dipping. Mint chutney, made from fresh mint leaves, coriander, green chilies, and spices, is a popular choice. Tamarind chutney, with its sweet and tangy flavour, also complements the spiciness of the Mirchi Vadas.

You can also serve it with a side of sliced onions, lemon wedges, and a sprinkling of chaat masala for added flavour.

Additionally, some people enjoy them with tomato ketchup or a yogurt-based dip.

Tips:

Choose large green chilies that are less spicy if you prefer a milder version of Mirchi Vada. You can remove the seeds and ribs of the chilies to reduce the heat further.

Make sure the mashed potato mixture is well-spiced and seasoned to enhance the flavour of the filling.

Adjust the spices in the potato filling according to your taste preferences. You can add more chilli powder or garam masala for an extra kick.

Ensure the gram flour batter is smooth and lump-free for a crispy coating on the vadas.

Be cautious while handling the hot chilies and while deep-frying to avoid burns.

If you want a healthier version, you can also air fry or shallow fry the stuffed chilies instead of deep frying them.

Variation:

For a variation, you can also add chopped onions, ginger, garlic, or grated cheese to the potato filling for extra flavour and texture.

Enjoy making the delicious Jodhpuri Mirchi Vada!

Jodhpuri Mirchi Vada

Author: Hina K Batra
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4–6 1x

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Description

Jodhpuri Mirchi Vada is a popular street food snack from the city of Jodhpur in Rajasthan, India. It is made by stuffing large green chilies with a spicy potato filling, coating them in a gram flour batter, and deep-frying until crispy. The combination of the fiery chilies and the flavourful potato filling makes it a delicious and spicy snack that is loved by many.

Scale

Ingredients

6 large green chilies (preferably the less spicy variety)
4 medium-sized potatoes, boiled and mashed
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala
Salt to taste
1 tablespoon tamarind pulp
2 tablespoons jaggery (grated or powdered)
1 cup gram flour (besan)
Water, as needed, to make the batter
Oil for deep frying

Instructions

For the tangy-sweet filling

Heat 1 tablespoon of oil in a pan and add mustard seeds and cumin seeds. Allow them to crackle.
Add the mashed potatoes and sauté for a minute.
Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a few minutes.
In a separate bowl, combine the tamarind pulp and jaggery, and microwave or heat it on the stove until the jaggery dissolves. Stir well.
Add the tamarind-jaggery mixture to the potato mixture. Mix thoroughly and cook for another 2-3 minutes until the flavors blend together. Remove from heat and let it cool.

For the Mirchi Vada:

Slit the green chilies lengthwise, leaving them intact at the stem end.
Carefully deseed the chilies and remove any ribs inside. Soak the chilies in salted water for 10 minutes to reduce their spiciness.
Once the tangy-sweet potato filling has cooled, stuff the chilies with it, ensuring they are evenly filled.

For the batter and frying

In a bowl, take gram flour (besan) and add water gradually to make a smooth batter. The consistency should be thick enough to coat the chilies.
Heat oil in a deep pan or kadhai for frying.
Dip each stuffed chili into the gram flour batter, coating it evenly.
Gently slide the battered chilies into the hot oil and deep fry them until they turn golden brown and crispy. Fry them in small batches to ensure even cooking.
Once fried, remove the Mirchi Vadas from the oil and place them on a kitchen paper towel to absorb any excess oil.
Serve the unique Jodhpuri Mirchi Vada with your choice of chutneys or sauces.

Notes

Choose large green chilies that are less spicy if you prefer a milder version of Mirchi Vada. You can remove the seeds and ribs of the chilies to reduce the heat further.
Make sure the mashed potato mixture is well-spiced and seasoned to enhance the flavor of the filling.
Adjust the spices in the potato filling according to your taste preferences. You can add more chili powder or garam masala for an extra kick.
Ensure the gram flour batter is smooth and lump-free for a crispy coating on the vadas.
Be cautious while handling the hot chilies and while deep-frying to avoid burns.
If you want a healthier version, you can also air fry or shallow fry the stuffed chilies instead of deep frying them.

Category: Snacks, Appetiser
Cuisine: Rajasthani