Ingredients:
- 8-10 large green chili peppers (slit lengthwise and deseeded)
- 2 cups besan (gram flour)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- Salt to taste
- Oil for deep-frying
For the Stuffing:
- 4-5 medium-sized potatoes (boiled and mashed)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp nigella seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 green chili (finely chopped)
- Salt to taste
- Oil for tempering
For Serving:
- Mint chutney
- Tamarind chutney
Instructions:
- Start by preparing the stuffing. Heat oil in a pan and add cumin seeds, mustard seeds, fennel seeds, and nigella seeds. Let them splutter.
- Add ginger paste, garlic paste, and chopped green chili. Saute for a few seconds.
- Add the mashed potatoes and salt. Mix well and cook for 2-3 minutes. Turn off the heat and let it cool.
- Slit the green chili peppers lengthwise and deseed them. Keep them aside.
- In a bowl, mix besan, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Add water gradually and make a thick batter.
- Take a spoonful of the prepared stuffing and stuff it inside the green chili pepper. Repeat the process for all the chili peppers.
- Heat oil in a deep frying pan. Dip the stuffed chili pepper in the besan batter and coat it well.
- Gently drop it in the hot oil and deep fry until golden brown.
- Take out the fried vadas and place them on a paper towel to remove excess oil.
- Serve hot with mint chutney and tamarind chutney.
Enjoy your delicious and spicy Mirchi Vada!
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