Full written recipe Mirchi Vada
Prep time: 15 minutes
Cooking time: 20-25 minutes
Serves: 16-17 pieces
Ingredients:
Batter
GRAM FLOUR | बेसन 2 CUPS
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
BAKING SODA | बेकिंग सोड़ा A PINCH
WATER | पानी AS REQUIRED (ADDED GRADUALLY)
Filling
WHOLE SPICES
CORIANDER SEEDS | साबुत धनिया 1 TBSP
CUMIN SEEDS | जीरा 1/2 TBSP
FENNEL SEEDS | सौंफ 1/2 TBSP
OIL | तेल 2 TBSP
ASAFOETIDA | हींग 1/4 TSP
GINGER, GARLIC & GREEN CHILLI PASTE | अदरक लहसुन और मिर्च की पेस्ट OF GARLIC 8 CLOVES, GINGER 2 INCH, GREEN CHILLI 4 NOS.
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
KASURI METHI | कसूरी मेथी 2 TSP
HOT WATER | गरम पानी A SPLASH
POTATO | आलू 5 MEDIUM SIZED (BOILED)
DRY MANGO POWDER | आमचूर पाउडर 1 TBSP
SALT | नमक TO TASTE
ONION | प्याज़ 1 NO. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
GREEN CHILLI | हरी मिर्च 16-17 NOS.
Method:
Add the gram flour, salt, carom seeds & baking soda into a large bowl & mix all the dry ingredients.
Further add water & start whisking the batter using your hands or a whisk, don’t add too much water at once, only add a little amount initially & whisk until all the lumps are gone.
Further add more water & adjust the consistency, the batter should not be too thick or too thick & make sure you whisk it vigorously to incorporate some air into the batter, once the batter is ready set it aside & let it rest until you make the filling.
Coarsely grind the spices using a mixer grinder jar or a mortar pestle.
Set a pan over high flame & add oil into it, let the oil heat up as well.
Further add the coarsely ground whole spices into the pan along with asafoetida, stir & cook over low flame for 30 seconds to a minute.
Add the powdered spices, kasuri methi & a splash of hot water, stir & cook the spices for 1-2 more minutes.
Crush the potatoes roughly using your hand & add it into the pan & mix well.
Further add dry mango powder & salt, then mash & mix everything using a potato masher.
Once everything is mashed, taste & adjust the salt & sourness as per your taste, then transfer the filling into a bowl & cool it down.
Further add the chopped onion & fresh coriander & mix well, the filling is ready.
Wash all the green chillies & pat dry them, make a slit in the chilli & then cut the tip.
Then deseed the chilli using a spoon, prep all the chillies similarly.
Further fill the chillies with the filling, make sure you press the filling in nicely, you can fill all the chillies at once & keep them ready.
Heat the oil to 165 C or until its moderately hot, then dip the chillies into the batter.
Lift the chilli up & let the excess batter drip off, then carefully drop the chilli into the hot oil & repeat the same process with the rest.
Fry the chillies over medium flame until golden brown & transfer them into a sieve.
Your delicious mirchi vadas are ready.
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Intro 0:00
Batter 0:47
Filling 1:45
Stuffing & frying 4:58
Plating 7:35
Outro 7:53