Mirchi Vada

4 from 1 vote

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Mirchi Vada stuffed with moong and chana sprouts.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Served AsSnacks
CuisineIndian
Servings 4
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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
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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.

Please appreciate the author by voting!

4 from 1 vote
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Hem Lata Srivastava
Hem Lata Srivastava

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