SnackAppetizer

Mirchi Vada

Name: Mirchi Vada
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 份
Cuisine: indian
Ingredients: 8 个 green chili large, mild variety; 2 个 potato medium, boiled and mashed; 0.25 杯 red onion finely chopped; 1 茶匙 ginger grated; 1 瓣 garlic minced; 0.25 茶匙 turmeric powder; 0.5 茶匙 red chili powder; 1 茶匙 coriander powder; 0.5 茶匙 garam masala; 0.5 茶匙 amchur powder; 0.5 茶匙 salt; 2 汤匙 fresh coriander chopped; 1 杯 chickpea flour; 2 汤匙 rice flour; 0.25 茶匙 turmeric powder; 0.5 茶匙 red chili powder; 0.5 茶匙 salt; 0.25 茶匙 baking soda; 0.75 杯 water; 4 杯 vegetable oil

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 的原创食谱

总用时: 45分钟
份量: 4
难度: 中等
每份: 431 kcal

纯素素食无麸质

备料

配料

8 个green chili, large, mild variety

filling

2 个potato, medium, boiled and mashed
0.25 杯red onion, finely chopped
1 茶匙ginger, grated
1 瓣garlic, minced
0.25 茶匙turmeric powder
0.5 茶匙red chili powder
1 茶匙coriander powder
0.5 茶匙garam masala
0.5 茶匙amchur powder
0.5 茶匙salt
2 汤匙fresh coriander, chopped

batter

1 杯chickpea flour
2 汤匙rice flour
0.25 茶匙turmeric powder
0.5 茶匙red chili powder
0.5 茶匙salt
0.25 茶匙baking soda
0.75 杯water

frying

4 杯vegetable oil

厨具

deep frying pan · paper towels · kadai · slotted spoon · large bowl · whisk

做法

分步操作

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.
约 5分钟
烹饪提示： 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.
约 5分钟
烹饪提示： Ensure the potatoes are completely mashed for a smooth filling.
3
Stir in the fresh coriander into the potato filling.
约 1分钟
4
Carefully stuff each green chili with the potato mixture, ensuring it's packed firmly but not overstuffed.
约 7分钟
烹饪提示： 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.
约 2分钟
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.
约 3分钟
烹饪提示： 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).
约 5分钟
烹饪提示： 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.
约 2分钟
9
Carefully place the coated chilies into the hot oil, frying a few at a time to avoid overcrowding the pan.
烹饪提示： 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.
约 5分钟
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.
约 1分钟
12
Serve hot with green chutney or tamarind chutney.

每份

营养

71%评分

热量: 431.1kcal
蛋白质: 8.3g
碳水化合物: 37.6g
脂肪: 28.4g
膳食纤维: 5.9g
糖: 6.7g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover Mirchi Vada in an airtight container in the refrigerator.

重新加热

Reheat in an oven or air fryer at 180°C (350°F) until crispy and heated through.