Mirchi Bada
Veg
Vegan
Large Jodhpuri green chillies slit and stuffed with spiced mashed potato, then dipped in a thick besan batter and deep-fried until puffed and golden — the iconic Jodhpur street food, fiercely hot from the whole chilli, eaten with coriander chutney and tamarind sauce.
Cuisines
Rajasthani
Marwari
Best for
Snacks
Breakfast
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 6 | large green chilies (Bajji or Bhavnagri chilies) |
| 1 cup | besan (gram flour) |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | carom seeds (ajwain) |
| 1 pinch | baking soda |
| — | salt to taste |
| 2 tablespoons | oil |
| 2 cups | oil for deep frying |
| 3 | medium-sized potatoes, boiled and mashed |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | amchur (dried mango powder) |
| 1 tablespoon | finely chopped coriander leaves |
| 1 teaspoon | ginger paste |
| 1 teaspoon | green chili paste |
Instructions
- 1 Slit the green chilies lengthwise and remove the seeds carefully.
- 2 In a bowl, mix mashed potatoes, cumin seeds, amchur, coriander leaves, ginger paste, green chili paste, and salt. Stuff this mixture into the slit chilies.
- 3 In another bowl, prepare the batter by mixing besan, red chili powder, coriander powder, turmeric powder, carom seeds, baking soda, salt, and 2 tablespoons of oil. Add water gradually to make a thick, smooth batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Dip each stuffed chili into the batter, ensuring it is coated well.
- 6 Carefully drop the batter-coated chilies into the hot oil and fry until they turn golden brown and crispy.
- 7 Remove the mirchi badas from the oil and drain on paper towels to remove excess oil.
- 8 Serve hot with mint chutney or tamarind sauce.
Tips
Ensure the oil is hot enough before frying to get a crispy coating.