Mirchi Bada

on

 Mirchi Bada is a popular Rajasthani street food snack made with large green chilies stuffed with a spicy potato filling, dipped in a gram flour batter, and deep-fried until crispy. Here's a recipe to prepare Mirchi Bada:



Ingredients:

For the stuffing:

  • 4-5 large green chilies (such as bhavnagri or banana peppers)
  • 2 medium-sized potatoes, boiled and mashed
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ½ teaspoon amchur powder (dried mango powder)
  • Salt to taste
  • 1 tablespoon chopped coriander leaves

For the batter:

  • 1 cup gram flour (besan)
  • ½ teaspoon red chili powder
  • A pinch of turmeric powder
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Water, as needed for batter consistency

Oil, for deep frying

Instructions:

  1. Slit the green chilies lengthwise, leaving the stems intact. Remove the seeds and carefully rinse them under cold water. Pat them dry with a kitchen towel.

  2. In a mixing bowl, combine the mashed potatoes, cumin seeds, fennel seeds, turmeric powder, red chili powder, amchur powder, salt, and chopped coriander leaves. Mix well to form a smooth and well-combined filling.

  3. Stuff each green chili with the prepared potato filling. Ensure that the filling is evenly distributed along the length of the chili. Set aside.

  4. In a separate bowl, prepare the batter by combining gram flour, red chili powder, turmeric powder, asafoetida, and salt. Gradually add water to form a smooth and thick batter. The consistency should be such that it coats the back of a spoon.

  5. Heat oil in a deep pan or kadai for frying. The oil should be moderately hot.

  6. Dip each stuffed green chili into the gram flour batter, ensuring it is coated well from all sides.

  7. Carefully drop the coated chili into the hot oil and deep-fry until it turns golden brown and crispy. Fry a few chili bada at a time, depending on the size of your pan, to avoid overcrowding.

  8. Once fried, remove the mirchi bada using a slotted spoon and place them on a paper towel to drain excess oil.

  9. Repeat the process with the remaining stuffed chilies and batter.

  10. Mirchi Bada is ready to be served. It can be enjoyed hot as a snack with green chutney or tamarind chutney. Serve them with a cup of hot tea for a perfect combination.

Note: Green chilies can vary in heat levels, so adjust the quantity and spiciness of the chilies according to your preference. Be cautious while handling the green chilies, as they can cause irritation to the skin and eyes.

Comments

Post a Comment