Mirchi Vada
These spicy Indian fritters feature large green chilies stuffed with a tangy potato filling, coated in a seasoned chickpea flour batter, and deep-fried until golden. Mirchi Vada are a popular street food snack, offering a delightful combination of heat and savory flavors.
Forkin eredeti receptje
- Teljes idő
- 45 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 431 kcal
Előkészítés
Hozzávalók
Hozzávalók
- 8 dbgreen chili, large, mild variety
filling
- 2 dbpotato, medium, boiled and mashed
- 0,25 csészered onion, finely chopped
- 1 tk.ginger, grated
- 1 gerezdgarlic, minced
- 0,25 tk.turmeric powder
- 0,5 tk.red chili powder
- 1 tk.coriander powder
- 0,5 tk.garam masala
- 0,5 tk.amchur powder
- 0,5 tk.salt
- 2 ek.fresh coriander, chopped
batter
- 1 csészechickpea flour
- 2 ek.rice flour
- 0,25 tk.turmeric powder
- 0,5 tk.red chili powder
- 0,5 tk.salt
- 0,25 tk.baking soda
- 0,75 csészewater
frying
- 4 csészevegetable oil
Eszközök
deep frying pan · paper towels · kadai · slotted spoon · large bowl · whisk
Elkészítés
Lépésről lépésre
- 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.
Körülbelül 5 p
A szakács megjegyzése: Wear gloves when handling chilies to avoid skin irritation.
- 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.
Körülbelül 5 p
A szakács megjegyzése: Ensure the potatoes are completely mashed for a smooth filling.
- 3
Stir in the fresh coriander into the potato filling.
Körülbelül 1 p
- 4
Carefully stuff each green chili with the potato mixture, ensuring it's packed firmly but not overstuffed.
Körülbelül 7 p
A szakács megjegyzése: Use a small spoon or your fingers to fill the chilies evenly.
- 5
In a separate bowl, whisk together the chickpea flour, rice flour, turmeric powder, red chili powder, salt, and baking soda for the batter.
Körülbelül 2 p
- 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.
Körülbelül 3 p
A szakács megjegyzése: Add water slowly to control the batter consistency.
- 7
Heat vegetable oil in a deep frying pan or kadai over medium-high heat until it reaches about 175°C (350°F).
Körülbelül 5 p
A szakács megjegyzése: Test the oil temperature by dropping a small amount of batter; it should sizzle and float up immediately.
- 8
Dip each stuffed chili into the chickpea batter, ensuring it is completely coated.
Körülbelül 2 p
- 9
Carefully place the coated chilies into the hot oil, frying a few at a time to avoid overcrowding the pan.
A szakács megjegyzése: Do not overcrowd the pan, as this can lower the oil temperature and result in soggy vadas.
- 10
Fry for 3-5 minutes, turning occasionally, until golden brown and crisp on all sides.
Körülbelül 5 p
- 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.
Körülbelül 1 p
- 12
Serve hot with green chutney or tamarind chutney.
Adagonként
Tápérték
- Kalória
- 431,1kcal
- Fehérje
- 8,3g
- Szénhidrát
- 37,6g
- Zsír
- 28,4g
- Rost
- 5,9g
- Cukor
- 6,7g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Store leftover Mirchi Vada in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until crispy and heated through.