Mirchi Vada
Enjoy this crispy, spicy snack as a delightful treat that adds a kick to your meal!

1 Piece
For 4 people
Difficulty
Average
Taste
Extra Spicy
Health Benefits
Digestive Health: The spices used in the filling aid digestion and can relieve bloating.
Antioxidant Properties: Ingredients like coriander, cumin, and fennel are rich in antioxidants.
Anti-inflammatory: Turmeric and fennel have anti-inflammatory benefits.
Energy Boost: Provides a quick energy boost due to its carbohydrate content.
Flavorful Snack: Offers a satisfying, spicy flavor that can curb unhealthy snacking.
85 kcal
in 59g
Protein:
2g
Fats:
5.5g
Carbs:
8g
Cholesterol:
0mg
Sodium, Na:
320mg
Potassium, K:
150mg
Ingredients
4
2 cups Gram flour
Salt as per taste
half teaspoon Carom seeds
1 pinch Baking Soda
Water as per needed
1 tablespoon Coriander seeds
half tablespoon Cumin seeds
half tablespoon Fennel seeds
2 tbsp Oil
quarter teaspoon Asafoetida
8 pieces Garlic Cloves
2 inches Ginger
4 pieces Green Chilies
half teaspoon Turmeric powder
2 tsp Kashmiri red chilli powder
quarter teaspoon Garam masala
2 tsp Kasuri methi
5 pieces Potatoes
1 tablespoon Dry mango powder
1 piece Onion
quarter cup Coriander
17 pieces Green Chilies
Tips
Ensure the batter is the right consistency for a crispy coating.
Directions
In a large bowl, combine gram flour, salt, carom seeds, and baking soda. Gradually add water while whisking to form a smooth batter. Ensure it’s not too thick or thin. Let the batter rest.
Coarsely grind coriander seeds, cumin seeds, and fennel seeds.
Heat oil in a pan over high flame. Add the coarsely ground spices and asafoetida. Cook for 30 seconds to 1 minute.
Add powdered spices, kasuri methi, and a splash of hot water. Stir for 1-2 minutes.
Crush boiled potatoes and add them to the pan.
Mix well, then add dry mango powder and salt.
Mash and mix until well combined. Adjust seasoning as needed. Cool the filling, then mix in chopped onion and fresh coriander.
Wash and pat dry the green chilies. Make a slit, cut off the tip, and deseed using a spoon. Fill each chili with the prepared filling.
Heat oil to 165°C (320°F). Dip each stuffed chili into the batter, allowing excess to drip off. Fry in hot oil until golden brown. Transfer to a sieve to drain excess oil.
Notes
Mirchi Vada combines spices that help in digestion, reduce inflammation, and boost metabolism.
However, those with sensitive stomachs or gastrointestinal issues should avoid this spicy snack due to its potential to irritate the digestive tract.
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