Mirchi Vada
Advertisement
Mirchi Vada stuffed with moong and chana sprouts.
Advertisement
Ingredients
- 8 to 10 Moti mirchi
- 1/1/2 cup Sprouted moong and kala chana
- Salt
- 1 teaspoon Turmeric Powder
- 2 teaspoon Red chili powder or to taste
- 2 tbsp Finely chopped green chili/ Hari mirch
- 1 teaspoon Coriander powder/ dhaniya powder
- 1 tbsp Lemon juice/ Neebu ka ras
- 2 teaspoon Deshi ghee
- 2 tbsp Finely chopped onion
- 1 tbsp Chopped coriander
- 1 cup Gram flour/ Besan
- Salt
- 1 teaspoon Red chili powder/ Lal mirch powder
- 1 tbsp Lemon juice/ Neebu ka ras
- 1/4 teaspoon Baking soda
- Oil for frying
- Chutney for serving
- 1 teaspoon Cumin seeds/ Jeera
Advertisement
Instructions
- Vertically slit the chili and remove the seeds, but not the stems set aside. Heat the ghee in a pan crackle the cumin seeds then saute the green chili and onion.
- Add turmeric powder, red chili powder, coriander powder stir a minutes, Add sprouted moong and chana mix well, Add 12/ cup water cover and cook for 5 minutes on slow heat. open the lid add lemon juice.
- Switch off the gas, cool coarsely grind the mixture add coriander leaves, Stuff the chili with the mixture,
- Make a batter by adding salt, red chili powder, lemon juice and baking soda, Heat oil in a pan turn the medium heat, Dip the filled chili in the batter one at a time,making sure each is covered with batter all around,drop slowly into the frying pan.
- Fry the vada until all sides are golden brown,Take them out and place them on a paper towel. Vadas are best served hot. Serve them with green or red chutney .
Notes
You can also serve with imli ki meethi chutney and curd.
Advertisement