Mirchi Vada

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Slit each green chili lengthwise down one side, leaving the stem intact. Carefully remove the seeds and membranes if you prefer less heat, or leave them for extra spice.

   Ca. 5 min.

   Kokkens note: Wear gloves when handling chilies to avoid skin irritation.

2. 2

   In a large bowl, combine the mashed potato, chopped red onion, grated ginger, minced garlic, turmeric powder, red chili powder, coriander powder, garam masala, amchur powder, and salt for the filling. Mix thoroughly until well combined.

   Ca. 5 min.

   Kokkens note: Ensure the potatoes are completely mashed for a smooth filling.

3. 3

   Stir in the fresh coriander into the potato filling.

   Ca. 1 min.

4. 4

   Carefully stuff each green chili with the potato mixture, ensuring it's packed firmly but not overstuffed.

   Ca. 7 min.

   Kokkens note: Use a small spoon or your fingers to fill the chilies evenly.

5. 5

   In a separate bowl, whisk together the chickpea flour, rice flour, turmeric powder, red chili powder, salt, and baking soda for the batter.

   Ca. 2 min.

6. 6

   Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter without lumps. The consistency should be thick enough to coat the chilies.

   Ca. 3 min.

   Kokkens note: Add water slowly to control the batter consistency.

7. 7

   Heat vegetable oil in a deep frying pan or kadai over medium-high heat until it reaches about 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Test the oil temperature by dropping a small amount of batter; it should sizzle and float up immediately.

8. 8

   Dip each stuffed chili into the chickpea batter, ensuring it is completely coated.

   Ca. 2 min.

9. 9

   Carefully place the coated chilies into the hot oil, frying a few at a time to avoid overcrowding the pan.

   Kokkens note: Do not overcrowd the pan, as this can lower the oil temperature and result in soggy vadas.

10. 10

    Fry for 3-5 minutes, turning occasionally, until golden brown and crisp on all sides.

    Ca. 5 min.

11. 11

    Remove the Mirchi Vada from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ca. 1 min.

12. 12

    Serve hot with green chutney or tamarind chutney.