Photograph of the finished Mirchi vada

India · Ớt lớn nhồi khoai chiên Mirchi vada

Mirchi vada

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green finger chillies Green finger chillies 24
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 1.1 lb
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Garam masala Garam masala 0.6 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Lime Lime 2
  • Photograph of Coriander Coriander 2.8 oz
  • Photograph of Baking soda Baking soda 0.3 oz

Method

  1. 1 Choose large, mildly spicy green bell peppers, make a lengthwise cut, and remove all the seeds.
  2. 2 Boil the potatoes, then mash them and mix with cumin seeds, turmeric, garam masala, coriander, and lemon juice.
  3. 3 Stuff the potato into the chili pepper until it's full, then gently squeeze to close the slit.
  4. 4 Mix chickpea flour with water and baking soda to form a paste thick enough to coat the chili peppers.
  5. 5 The sauce should be thick like cream; a thin sauce will slide off the slippery chili pepper skin when dipped.
  6. 6 Deep-fry at 170 degrees for 5 minutes until the crust is golden and crispy, then sprinkle with chaat salt.

With an appliance

  • Air fryer 45 min

    Replace step 6: spray evenly with oil, then cook in a hot air oven at 190 degrees for 14 minutes, flipping at minute 8; the crust will be crispier and thinner than when deep-fried.

Start cooking