Name: Mirchi Wada recipe by Ishika Uppal at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 4 big sized green chillies ( washed and deseeded); For the stuffing:; 1 cup boiled, peeled and mashed potatoes; For tempering:; 1 tsp oil; 1 tsp mustard seeds; 1 tsp Grated ginger; 1 tsp garlic paste; Curry leaves; Salt as per taste; 1/4 tsp Turmeric powder; 1 tsp Lemon juice; Chopped Coriander; For the batter:; 1 cup sieved gram flour; Salt as per taste; A pinch of turmeric powder; A pinch of baking soda; Water as required; Oil for deep frying

ABOUT Mirchi Wada RECIPE

A spicy savoury snack from Rajasthan. A hearty snack wherein the chillies are stuffed with boiled potatoes than dipped in gram flour batter and deep fried.

Ingredients Serving: 2

4 big sized green chillies ( washed and deseeded)
For the stuffing:
1 cup boiled, peeled and mashed potatoes
For tempering:
1 tsp oil
1 tsp mustard seeds
1 tsp Grated ginger
1 tsp garlic paste
Curry leaves
Salt as per taste
1/4 tsp Turmeric powder
1 tsp Lemon juice
Chopped Coriander
For the batter:
1 cup sieved gram flour
Salt as per taste
A pinch of turmeric powder
A pinch of baking soda
Water as required
Oil for deep frying

Instructions

In a pan put oil, mustard seeds, curry leaves and let it crackle. Add ginger and garlic. Cook for a minute and add salt turmeric powder. Now put potatoes, lemon juice and coriander. Mix well and let it cool.
Put the potato stuffing in the green chillies. Make sure you do not overfill the chillies else they will break while frying.
In a big sized bowl, add gram flour, salt, turmeric powder and baking soda. Mix well and form a thick batter by adding a little water each time.
In a wok put oil for deep frying, keep it on a medium flame.
Take 1 green chilli at a time and dip it well in the batter so that it is covered from all sides and slip it in the oil slowly. Fry till golden brown.
Take it out and keep it on a tissue to get rid of excess oil.
Repeat the same process with rest of the chillies. Serve hot.

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