Rajasthani Mirchi Vada - This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada. Green peppers stuffed with a masala aloo filling and deep fried. Serve with a tangy tomato chutney or white bread. Basic recipe from NDTV Cooks & Niru Gupta !!
6 large green peppers (big size green chillies)
1/2 cup / 100 ml / 4 oz (Indian standard measuring cup) besan (chick-pea flour / gram flour)
1/2 teaspoon salt
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
¼ teaspoon hing (asafoetida)
Water (to mix the batter) approximately ½ to ¾ cup
Oil for deep-frying (250 – 300 ml oil)
For the filling:
1 big size or 2 medium size potatoes, boiled, peeled and mashed
½ teaspoon salt
1/2 teaspoon red chilli powder
¼ teaspoon amchoor (dried mango powder)
½ teaspoon coriander powder
1/4 teaspoon asafoetida (hing)
1/2 teaspoon saunf (fennel seeds), crushed
2 teaspoon chopped coriander leaves
Mix together the potatoes, salt, chilli powder, amchoor, coriander powder, asafoetida, saunf and chopped coriander leaves.
For the vada:
Wash and wipe the peppers, slit lengthwise, and de-seed (better to wear a face mask and hand gloves to remove seeds from pepper).
Fill with the potato filling.
Sieve besan. In a bowl, mix the sieved besan with the salt, red chilli powder, turmeric powder, hing and enough water to form a medium thick and smooth paste (like bajji batter).
Heat the oil till a drop of batter dropped in comes up at once.
Dip the pepper in the batter, and drop it into the hot oil (3 peppers at a time).
Lower the heat to medium and fry till a golden colour on both the sides.
Drain out from oil and place on kitchen towel to absorb extra oil. Serve hot with tomato ketchup or green chutney.