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.
En original oppskrift av Forkin
- Total tid
- 45 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 431 kcal
Forberedelser
Ingredienser
Ingredienser
- 8 stk.green chili, large, mild variety
filling
- 2 stk.potato, medium, boiled and mashed
- 0,25 koppred onion, finely chopped
- 1 tsginger, grated
- 1 feddgarlic, minced
- 0,25 tsturmeric powder
- 0,5 tsred chili powder
- 1 tscoriander powder
- 0,5 tsgaram masala
- 0,5 tsamchur powder
- 0,5 tssalt
- 2 ssfresh coriander, chopped
batter
- 1 koppchickpea flour
- 2 ssrice flour
- 0,25 tsturmeric powder
- 0,5 tsred chili powder
- 0,5 tssalt
- 0,25 tsbaking soda
- 0,75 koppwater
frying
- 4 koppvegetable oil
Utstyr
deep frying pan · paper towels · kadai · slotted spoon · large bowl · whisk
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: Ensure the potatoes are completely mashed for a smooth filling.
- 3
Stir in the fresh coriander into the potato filling.
Omtrent 1 min
- 4
Carefully stuff each green chili with the potato mixture, ensuring it's packed firmly but not overstuffed.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 2 min
- 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.
Omtrent 3 min
Kokkens tips: 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).
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
- 9
Carefully place the coated chilies into the hot oil, frying a few at a time to avoid overcrowding the pan.
Kokkens tips: 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.
Omtrent 5 min
- 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.
Omtrent 1 min
- 12
Serve hot with green chutney or tamarind chutney.
Per porsjon
Næringsinnhold
- Kalorier
- 431,1kcal
- Protein
- 8,3g
- Karbohydrater
- 37,6g
- Fett
- 28,4g
- Fiber
- 5,9g
- Sukker
- 6,7g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.