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
Build a full meal around Mirchi Bada
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
|
6 | Chili , large green (Bajji or Bhavnagri chilies) |
|
1 cup | Gram Flour |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1/2 teaspoon | Turmeric powder |
|
1/2 teaspoon | Carom Seed |
|
1 pinch | Baking soda |
|
— | Salt , to taste |
|
2 tablespoons | Oil , for deep frying |
|
3 | Potato , medium-sized, boiled and mashed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Amchur , dried mango powder |
|
1 tablespoon | Cilantro , finely chopped |
|
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.