Spicy Mirchi Vada: Crispy Stuffed Chili Fritters
40 minutes
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About Spicy Mirchi Vada: Crispy Stuffed Chili Fritters
Experience the fiery delight of Mirchi Vada, a classic Indian snack. Plump green chilies are generously stuffed with a savory blend of spiced moong and chana sprouts, creating a unique, crunchy, and flavorful bite.The vibrant filling, seasoned with aromatic turmeric and red chili powder, is encased in a crispy chickpea flour batter and fried to golden perfection. This bold and irresistible appetizer is perfect for spice lovers, ideal for tea time or festive gatherings.These Mirchi Vadas are a true testament to Indian culinary artistry, offering a delightful contrast of textures and a satisfying explosion of flavor in every single bite.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Filling
- 9 Chili large, green, moti mirchi
- 1 cup Moong Dal alternatively, sprouted, use sprouted chana dal or kala chana (black chickpeas)
- 1/2 cup Chana Dal for added texture and flavor, optional, sprouted
- 1 tsp Turmeric haldi
- 2 tsp Chili Powder adjust to your spice preference, red
- 2 tbsp Chili chopped, finely, green, hari mirch
- 1 tsp Coriander dhania
- 1 tbsp Lemon Juice neebu ka ras
- 2 tbsp Clarified Butter
- 2 tbsp Onion chopped, finely
- 1 tbsp Coriander chopped, dhania, fresh
- 1 tsp Cumin jeera
- 1.5 tsp Salt to taste
For the Batter
- 1 cup Gram Flour besan
- 1.5 tsp Salt to taste
- 1 tsp Chili Powder adjust to your spice preference, red
- 1 tbsp Lemon Juice
- 1/4 tsp Baking Soda
- Water as needed, to adjust batter consistency
For Frying and Serving
- Vegetable Oil as needed, for deep frying
- Chutney for serving, tamarind chutney or mint-coriander chutney
Instructions
Prepare the Filling
- Vertically slit the chilies and remove the seeds, leaving the stems intact. Set aside.
- Heat the ghee in a pan. Once hot, add the cumin seeds and let them splutter.
- Add the finely chopped green chilies and onions. Sauté for a minute until softened.
- Add the turmeric powder, red chili powder, and coriander powder. Stir well for about a minute.
- Add the sprouted moong dal (and chana dal, if using). Mix well. Add 1/2 cup of water, cover, and cook on low heat for 5 minutes.
- Remove from heat, and let it cool slightly.
- Coarsely grind the mixture (you can use a food processor for a smoother paste, or roughly mash it for a coarser texture).
- Stir in the chopped coriander leaves and salt to taste.
- Stuff the prepared chilies generously with the mixture.
Prepare the Batter
- In a bowl, whisk together the chickpea flour, salt, red chili powder, lemon juice, and baking soda.
- Gradually add water while whisking continuously until you achieve a smooth, slightly thick batter (similar to pancake batter).
Fry the Mirchi Vada
- Heat the vegetable oil in a deep pan or kadai over medium heat.
- Dip each stuffed chili into the batter, ensuring it's fully coated.
- Carefully drop the battered chilies into the hot oil, frying in batches to avoid overcrowding.
- Fry until golden brown and crispy on all sides, turning occasionally.
- Remove the fried Mirchi Vada and place them on a paper towel-lined plate to drain excess oil.
Serve
- Serve the Mirchi Vada hot with your favorite chutney (tamarind chutney or mint-coriander chutney are excellent choices).
Recipe Notes
Expert Tips for Perfect Mirchi Vada
- Soak wisely: If using dried lentils, soak them overnight for better sprouting and a softer filling.
- Spice it up: Adjust the amount of red chili powder according to your preference. For extra heat, add a few finely chopped green chilies to the filling.
- Don't overcrowd the pan: Fry the vadas in batches to ensure even cooking and crispiness. Overcrowding will lower the oil temperature and result in soggy vadas.
- Serve immediately: Mirchi Vada is best enjoyed hot and fresh. The crispiness diminishes as they cool.
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Recipe Nutrition
Calories: 246kcalCarbohydrates: 24gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1710mgFiber: 1gSugar: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
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This looks so inviting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
This looks so inviting! I’m eager to try it.
This is so tempting! Can’t wait to cook it.