INGREDIENTS
- 6Large Green Chilies
- 2 cupsBoiled And Mashed Potatoes
- 1 tspRed Chili Powder
- 1/2 tspTurmeric Powder
- 1 tspCoriander Powder
- Salt To Taste
- 1 cupGram Flour
- Water As Needed
- Oil For Deep Frying
Directions:
- Wash and slit the green chilies lengthwise, removing the seeds.
- In a bowl, mix boiled and mashed potatoes with spices like red chili powder, turmeric, coriander powder, and salt.
- Stuff the potato mixture into the chilies and press gently to close the slits.
- In a separate bowl, prepare a thick batter using gram flour, salt, red chili powder, and water.
- Dip the stuffed chilies into the batter, ensuring they are well coated.
- Heat oil in a deep pan and deep fry the chilies until golden brown and crispy.
- Remove from the oil and drain on a paper towel to remove excess oil.
- Serve hot with chutney or sauce of your choice.
Cooking Tips
- Choose large green chilies that are not too spicy, as the filling will add heat to the dish.
- Make sure to remove the seeds from the chilies to reduce the spiciness.
- Adjust the spices in the potato filling according to your taste preferences.
- The batter should be thick enough to coat the chilies well, but not too runny.
- Fry the vadas on medium heat to ensure they cook evenly and become crispy.
- You can also add a pinch of baking soda to the batter for extra crispiness.
Storage and Serving
- Mirchi Vada is best served hot and fresh.
- If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the vadas in a preheated oven or air fryer until heated through.
- Serve with chutney or sauce as a snack or appetizer.