Mirchi bada with easy steps

mirchi bada

About mirchi bada recipe

Mirchi Bada is a famous and popular dish from Rajasthan, particularly renowned in Jodhpur. It is also known as ‘Mirchi Vada’. Mirchi Bada is made from large green chilies, which are coated with a gram flour batter and then deep-fried.

A spicy potato mixture is stuffed inside the green chilies, making it spicy and delicious. It is typically eaten with tea or as a snack. The taste of Mirchi Bada is spicy, flavorful, and crunchy, which makes it a favorite companion for tea.

Mirchi Bada has become incredibly popular not only in Rajasthan but also in other parts of India. It is served at roadside stalls as well as in large restaurants.

Its unique taste and aroma make it a favorite among people of all ages. Mirchi Bada holds a special place in Rajasthan’s culture and cuisine, and it is an important part of the region’s culinary heritage.

Since I’m also from Jodhpur, I believe the Mirchi Bada here must have a spicy flavor. Without this spicy taste. it wouldn’t feel like you’ve truly tasted Jodhpur’s Mirchi Bada. The combination of various spices, along with the spicy and slightly tangy taste, gives it a very unique flavor. And when it’s rainy season, the enjoyment of this snack is just on another level!

In Jodhpur, the crowds at the Mirchi Bada shops are truly a sight to behold. A few years ago, during a heavy rainfall, the road side vendors saw a huge boost in sales. On one such rainy day, 12 lakh Mirchi Badas were sold. Just imagine, whether it’s Mirchi Bada, Samosas, or Onion Kachoris—these snacks become even more irresistible in such weather!

The aroma of Jodhpur’s savory snacks can be found in every street, making it impossible to resist. Whether you want to or not, you can’t stop yourself from having a Mirchi Bada. So, let’s make it! If you liked my recipe, please click on the link below to check out my other recipes.

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About mirchi bada recipe

Ingredients

How to make mirchi bada 

Tips and FAQ

Ingredients

Boiled Potatoes – 7

Long and Thick Green Chilies – 3

Ginger – 1-inch piece

Green Chili – 1

Fresh Coriander – for garnish

Salt – as per taste

Red Chili Powder – 1 tsp

Turmeric Powder – 1/2 tsp

Coriander Powder – 1 tsp

Asafoetida (Hing) – 1/4 tsp

Cumin Seeds – 1 tsp

Cumin Powder – 1 tsp

Fennel Powder – 1 tsp

Dry Mango Powder (amchur powder) – 1 tsp

Carom Seeds (Ajwain) – 1/2 tsp

Garam Masala – 1 tsp

Oil – 3 tbsp

For the Besan Batter:

Gram Flour (Besan) – 2 cups

Oil – 1 tbsp

Salt – as per taste

Asafoetida (Hing) – 1/4 tsp

Turmeric Powder – 1/2 tsp

Baking Soda – a pinch

Water – as needed to make the batter

Oil – for frying

How to make mirchi bada 

To make Mirchi Bada, first boil the potatoes, peel  and mash them well. Wash the green chilies and make a slit in the center, removing the seeds. Now, take a pan and add a little oil. Once the oil heats up, add cumin seeds (jeera) and asafoetida (hing) to it.

Add the chopped ginger to the pan and stir for a few seconds. Now, add chopped green chilies and sauté for about a minute. Next, add the mashed potatoes along with all the spices listed above. Finally, add the fresh coriander leaves and mix everything well. Once the mixture is well combined, turn off the gas.

On the other side, prepare the besan batter in a bowl. Add gram flour (besan), salt, asafoetida (hing), turmeric powder, baking soda, and a little oil. Gradually add water to make a batter. The batter should not be too thin or too thick. Now, stuff the prepared potato mixture into the slit green chilies, making sure to fill them well. Also, spread some of the potato mixture around the outside of the chilies.

Or you can say, coat the chilies completely with the potato filling, covering them well. Prepare all the Mirchi Badas this way. Now, dip each Mirchi Bada into the besan batter, coating them evenly, and fry them in hot oil. Flip them over to ensure they are fried evenly. Once golden and crispy, serve the hot Mirchi Badas with tea, sauce, or sweet and sour chutney.

Tips

The besan batter should not be too thin or too thick. Keep the batter at a medium consistency so that it coats the filling well on all sides.

for extra spicy mirchi bada, do not remove the seeds from the chilies.

You can adjust the spices in the filling according to your taste.

If you like, you can also add onions to the potato filling. I have only made the Mirchi Bada with potato filling.

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