Crispy Rajasthani Mirchi Bada: Spicy Stuffed Chili Fritters
35 minutes
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About Crispy Rajasthani Mirchi Bada: Spicy Stuffed Chili Fritters
Crave a taste of Rajasthan? These crispy, fiery Mirchi Bada will transport you straight to the bustling street markets of Jodhpur. Imagine biting into a perfectly fried chili fritter, exploding with a flavorful potato and onion masala.This authentic recipe guides you through creating these crunchy delights. From gently steaming large green chilies to stuffing them with a spiced potato mixture and coating them in a golden gram flour batter, every step is a delicious adventure.Deep-fried to perfection and served hot with a tangy chutney, these Mirchi Bada offer an unforgettable culinary experience. Get ready to ignite your taste buds!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Filling
- 4 Potato and grated, boiled, peeled
- 1 Onion large, finely chopped
- 1 tsp Ginger grated
- 2 tbsp Coriander chopped
- 1/4 tsp Asafoetida hing
- 1 tbsp Fennel Seeds ground, saunf
- 1 tbsp Chili Powder
- 1 tsp Turmeric haldi
- 1 tbsp Mango Powder amchur, dry
- 1 1/2 tsp Salt or to taste
For the Chilies
- 9 Chili large, green, light green in color
For the Batter
- 2 cup Gram Flour besan
- 1 tsp Carom Seeds ajwain
- 1/2 tsp Turmeric haldi
- 1 tsp Salt or to taste
- 1/4 tsp Baking Soda
- 1 cup Water or as needed to make a thick batter
For Frying
- Oil for deep frying
Instructions
- In a pan, heat 1 teaspoon of oil. Add the asafoetida and sauté the chopped onion until softened. Add the grated potatoes, ginger, cilantro, ground fennel seeds, chili powder, turmeric powder, dry mango powder, and salt. Mix well and set aside.
- Slit each green chili lengthwise, being careful not to cut all the way through. Blanch the chilies in boiling water for 2-3 minutes to soften them. This makes them pliable for stuffing and reduces their raw heat. Drain the chilies and set aside.
- In a bowl, whisk together the gram flour, carom seeds, turmeric powder, salt, and baking soda. Gradually add water, whisking constantly, until a thick batter forms. The batter should coat the back of a spoon.
- Heat oil in a deep fryer or large pot. Gently stuff each chili with the potato filling. Dip the filled chilies in the batter, ensuring they are fully coated.
- Carefully place the battered chilies in the hot oil. Fry them in batches, turning occasionally, until they are golden brown and crispy. Frying in batches prevents the oil temperature from dropping too low, ensuring even cooking.
- Remove the fried Mirchi Bada from the oil and drain on absorbent paper to remove excess oil. Serve hot with your favorite green chutney or sauce.
Recipe Notes
Good To Know
- Spices can be adjusted to your taste.
- For an authentic Jodhpur-style flavor, try adding a pinch of ajwain (carom seeds) and crushed fennel seeds to your besan batter. These spices enhance aroma and aid digestion.
- Adjust the heat level by removing or leaving chili seeds, or using spicier chili varieties.
- Leftover Mirchi Bada can be repurposed into Mirchibade ki Sabji, a traditional Rajasthani curry.
Expert Tips
- For a crispier batter, add a tablespoon of rice flour or cornstarch to the besan.
- Ensure the oil is hot enough before frying to prevent the Mirchi Bada from becoming soggy.
- To avoid the chilies from bursting during frying, prick them with a fork before stuffing.
Storage Instructions
- Mirchi Bada is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 372kcalCarbohydrates: 56gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1425mgFiber: 3gSugar: 1g
Shikha Gupta
Articles: 37
4 Comments
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This looks so appealing! Thanks for sharing.
This looks so appetizing! Thank you.
Such a tempting dish! Thank you.
This looks perfect! Thanks for posting.