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 tarafından hazırlanan özgün tarif
- Toplam süre
- 45 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 431 kcal
Ön hazırlık
Malzemeler
Malzemeler
- 8 adetgreen chili, large, mild variety
filling
- 2 adetpotato, medium, boiled and mashed
- 0,25 su bardağıred onion, finely chopped
- 1 çay kaşığıginger, grated
- 1 dişgarlic, minced
- 0,25 çay kaşığıturmeric powder
- 0,5 çay kaşığıred chili powder
- 1 çay kaşığıcoriander powder
- 0,5 çay kaşığıgaram masala
- 0,5 çay kaşığıamchur powder
- 0,5 çay kaşığısalt
- 2 yemek kaşığıfresh coriander, chopped
batter
- 1 su bardağıchickpea flour
- 2 yemek kaşığırice flour
- 0,25 çay kaşığıturmeric powder
- 0,5 çay kaşığıred chili powder
- 0,5 çay kaşığısalt
- 0,25 çay kaşığıbaking soda
- 0,75 su bardağıwater
frying
- 4 su bardağıvegetable oil
Ekipman
deep frying pan · paper towels · kadai · slotted spoon · large bowl · whisk
Hazırlanışı
Adım adım
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: Ensure the potatoes are completely mashed for a smooth filling.
- 3
Stir in the fresh coriander into the potato filling.
Yaklaşık 1 dk.
- 4
Carefully stuff each green chili with the potato mixture, ensuring it's packed firmly but not overstuffed.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 3 dk.
Aşçının notu: 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).
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 9
Carefully place the coated chilies into the hot oil, frying a few at a time to avoid overcrowding the pan.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 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.
Yaklaşık 1 dk.
- 12
Serve hot with green chutney or tamarind chutney.
Porsiyon başına
Besin değerleri
- Kalori
- 431,1kcal
- Protein
- 8,3g
- Karbonhidrat
- 37,6g
- Yağ
- 28,4g
- Lif
- 5,9g
- Şeker
- 6,7g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.