Mirchi Vada- Rajasthani Mirchi Vada-How to make Mirchi Vada- Kali Mirch by Smita

Mirchi Vada is a popular street food of Rajasthan and Jodhpur in particular which explains its other name- Jodhpuri Mirchi Vada. These piquant, hot and delicious fritters are a must have at my place with some piping hot tea, particularly in these monsoons.

As the rain came last weekend, I found myself humming a popular song of Gaither Vocal Band-

And when my soul is dry and barren

Panting for the Spirit’s rain

So depleted, weak and empty

Every resource used and drained

Then the rains come, oh the rains come

Gentle streams flow down the mountainside

Filling rivers, rushing water

To the valleys, bringing wondrous life

How beautifully those lines expressed the happiness and delight of my mind as I stood in my balcony with a view to children making the best of the rainy day. They ran, jumped and splashed in puddles holding each other’s hands and making the most of the lovely weather.

As a grown-up most of us may have given up on the idea of getting soaked in the rains. The romantic thought of spending the afternoon in the confines of our homes, listening to gentle pattering of raindrops against the windows as we sip on the cup of coffee may excite us but it’s futile attempting to keep your kids confined in homes. Rains presents an amazing and unique opportunity for them to enjoy and learn at the same time.

The prospect of jumping and splashing in the puddles excite them. The visual of boats made of papers floating in these puddles thrill them beyond words and the pattering sounds of raindrops may seem like music to their ears. So what should you do in such situations. Well, equip them. Get them a raincoat, possibly a gumboot and just set them free. Sit back with a cup of coffee and a plate of piping hot Mirchi Vadas. As they play and enjoy under the rains, you can relive your childhood days with them.

Mirchi Vada is a popular street food of Rajasthan and Jodhpur in particular which explains its other name- Jodhpuri Mirchi Vada. These piquant, hot and delicious fritters are a must have at my place with some piping hot tea, particularly in these monsoons. Spiced Potato mixture is stuffed in Chilies, coated in a gram-flour batter and then deep fried. Chilies can be deseeded to reduce the spice quotient. These Vadas are best had when hot, with some Imli Ki Chutney or some Tomato ketchup.

So as the monsoon has just begun to set in, make some hot Vadas to pair up with your evening tea and let’s enjoy the rains.

Let the rains come

Let the rains come

Oh, oh, oh, oh, oh

Oh, oh, oh, oh

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Mirchi Vada- Rajasthani Mirchi Vada-How to make Mirchi Vada- Kali Mirch by Smita

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Ingredients

• 10 Bhavnagri Chilies-washed,wiped dry

Batter: -

• 1 Cup=200gms Gram Flour
• 1-tsp Carom Seeds
• 1-tsp Ginger Garlic paste
• ¼th-tsp Turmeric Powder
• ½-tsp Kashmiri red Chili Powder

Stuffing: -

• 4-medium sized=225 gms Potatoes-boiled
• 1-small=60gms Onion-finely chopped
• 1-tsp Fennel Seeds
• 1-inch Ginger root-grated
• ¼th-tsp Turmeric Powder
• ½-tsp Kashmiri Red Chili Powder
• ½-tsp Dry Mango Powder
• ¼th-tsp Dried Pomegranate Seeds Powder
• Salt to taste
• 2-tbsp fresh Coriander Leaves-finely chopped
• Cooking Oil for frying

Instructions

1. Heat 2-tbsp Cooking Oil in a Pan. Add Fennel Seeds. Add grated Ginger and fry for couple of mins. Add chopped Onions and fry until it becomes soft (5 mins on medium heat). Add turmeric Powder and Red Chili Powder.
2. Add some water and fry for few mins. Add Salt and chopped Coriander leaves. Add mashed potatoes and mix well. Now add dry mango powder, dried Pomegranate Seeds Powder, chopped fresh coriander leaves. Mix well and switch off the heat.
3. In a large bowl, put gram flour. Add carom seeds, turmeric powder, red chili powder, ginger-garlic paste, salt to taste and mix well. Add 1-tbsp hot Oil in the batter. This will make the Mirchi Vada coating crispier. Put water in mixture and mix well to form a lump-free and thick batter.
4. Batter must be of spoon coating consistency. I have used ¾th cup water to make this batter.
5. Let's deseed Chilies. Retain the stems and create a slit. Remove seeds from the chilies. Stuff Chilies with Potato mixture. Do not over stuff. Remove extra stuffing.
6. Now we will see a trick to coat the chilies with the batter easily. Pour the batter in a glass (up to ¾th). Now, put each stuffed chili in this batter. Remove extra dripping before frying Chilies in Oil.
7. Heat Oil for deep frying. Put some batter and test if Oil is hot enough. If the batter rises immediately, then Oil is hot. Add coated Chilies and fry on low-medium heat for 2-3 mins. Remove when done.
8. Make some hot Mirchi Vadas with your evening tea and enjoy the monsoon. Share your feedback with us in comment section below.

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