Lifestyle Desk: It is a different pleasure if you get something hot and spicy to eat with evening tea. If you too are bored of eating pakodas, samosas or bread pakodas every time, then this time you can try making Rajasthan's famous Mirchi Bada. Crisp on the outside and with spicy potato filling on the inside, this snack is a favorite with tea.
In Rajasthan, Mirchi Bada is especially associated with the identity of Jodhpur. It is not difficult to make it at home. All that is needed is to prepare the right chilli, spices and gram flour batter. Let us know how to make it.
Material
for chilli
- Big and thick green chillies – 8 to 10
- Boiled potatoes – 4 to 5
- Salt – as per taste
- Red chilli powder – half teaspoon
- Coriander powder – 1 teaspoon
- Cumin – half teaspoon
- Dry mango powder – half teaspoon
- Garam masala – half teaspoon
- Green coriander – finely chopped
For gram flour batter
- Gram flour – about 1.5 cups
- Salt – as per taste
- Red chilli powder – a little
- Celery – half teaspoon
- Turmeric – a pinch
- Water – as per need
- oil for frying
Method
1-The taste of Mirchi Bade depends a lot on its filling. For this, mash the boiled potatoes well. Now heat some oil in a pan and add cumin seeds in it. When cumin starts crackling, add mashed potatoes to it.
2-Now add salt, coriander powder, red chilli, dry mango powder and garam masala and mix well. Finally add finely chopped coriander. After frying the mixture for a few minutes, turn off the gas and let it cool.
3-Now wash the big green chilli and dry it thoroughly. Make an incision lengthwise in the chilli and remove the seeds inside it. If you do not like too spicy taste, it is important to remove the seeds.
4-Now stuff the prepared potato filling well inside the chilli. Prepare all the chillies in the same manner. Prepare the gram flour batter.
5-Take gram flour in a big vessel. Add salt, celery, red chili powder and turmeric to it. Now prepare a thick batter by adding water little by little.
6-The solution should neither be too thin nor too thick. Such a thickness would be ideal so that an even layer of gram flour can be coated on the chilli.
7-Heat oil in a pan. Dip the stuffed chillies thoroughly in the gram flour batter and carefully drop them into the hot oil. Fry the Mirchi Vada on medium flame, so that the layer of gram flour becomes crisp from outside and the filling inside also gets heated well.
8- When Mirchi Bada starts appearing golden and crisp, take it out from the oil and keep it on tissue paper. Hot Mirchi Bada can be served with green coriander-mint chutney or sweet tamarind chutney. Adding some chaat masala on top can further enhance its taste.
Keep these things in mind
To make chilli bigger, it is better to take big and thick green chillies instead of very thin or small chillies, because the potato filling can be easily filled in them. If the oil is heated too fast, the gram flour may brown quickly on the outside, while the inside will not heat properly. Therefore it is better to fry it on medium flame.
Don't forget to follow Read.Com's WhatsApp channel.