Mirchi Bada, also known as Mirchi Vada, is a popular Rajasthani street food that has won the hearts of spice enthusiasts across India. This delectable snack combines the fiery heat of green chilies with a flavorful filling, all encased in a crispy golden-brown batter. Mirchi Bada is a delight for the taste buds and a must-try for those who love a touch of spiciness in their culinary adventures.
Mirchi Bada traces its roots back to Rajasthan, a vibrant state in India renowned for its rich culinary heritage. The recipe has been passed down through generations, and each household adds its unique twist to the preparation. The delectable taste and enticing aroma of Mirchi Bada have earned it a special place in Rajasthani cuisine.
Ingredients
- Fresh large green chilies
- Bengal gram (chana dal)
- Potatoes
- Ginger-garlic paste
- Asafoetida (Hing)
- Turmeric powder
- Red chili powder
- Garam masala
- Coriander powder
- Fennel seeds (saunf)
- Baking soda
- Besan (gram flour)
- Rice flour
- Salt
- Oil (for frying)
Instructions
- Begin by making a lengthwise slit on each green chili and remove the seeds. Soak the deseeded chilies in salted water for about 30 minutes to reduce their spiciness.
- Rinse and soak the Bengal gram (chana dal) for 2 hours. Drain the water and coarsely grind the dal without adding much water.
- Boil the potatoes until they are soft and mash them into a smooth consistency.
- In a mixing bowl, combine the ground Bengal gram, mashed potatoes, ginger-garlic paste, asafoetida, turmeric powder, red chili powder, garam masala, coriander powder, fennel seeds, and salt. Mix well to form a flavorful filling.
- Carefully stuff each soaked green chili with the prepared filling, ensuring it’s evenly distributed.
- In a separate bowl, mix besan (gram flour), rice flour, a pinch of baking soda, and salt.
- Gradually add water and whisk the mixture to form a smooth, thick batter that coats the back of a spoon.
- Heat oil in a deep pan for frying.
Dip each stuffed chili into the batter, ensuring it’s entirely coated. - Gently slide the coated chilies into the hot oil and fry until they turn golden brown and crisp.
- Remove the Mirchi Badas from the oil and place them on a paper towel to absorb excess oil.
Serving Suggestions
Mirchi Bada is best enjoyed hot and crispy, straight from the frying pan. Serve it with mint chutney or tamarind chutney to balance the spiciness. Some people also like to pair it with sweet tamarind and jaggery chutney for a burst of flavor.
The Spicy Taste of Rajasthan
Rajasthan is known for its love of spices, and Mirchi Bada perfectly reflects this aspect of the state’s culinary traditions. The combination of fiery green chilies and the flavorful filling showcases the unique taste that Rajasthan offers.
Health Benefits of Mirchi Bada
While Mirchi Bada is undoubtedly a treat for the taste buds, it also offers some health benefits. Green chilies are rich in vitamins and antioxidants, which help boost immunity and metabolism. The filling made from Bengal gram and potatoes provides a good amount of protein and carbohydrates.
Tips
Be cautious while handling green chilies, especially when deseeding them, as the oils can irritate the skin and eyes.
Adjust the spice level by using milder chilies or reducing the amount of red chili powder in the filling.
Ensure the filling is well-cooked before stuffing the chilies to avoid a raw taste.
Use fresh oil for frying to achieve crispy Mirchi Badas.
Frequently Asked Questions (FAQs)
What are the best chilies to use for Mirchi Bada?
You can use large green chilies or banana peppers, as they are less spicy and easy to stuff.
Can I make a non-spicy version of Mirchi Bada?
Yes, you can use less spicy chilies or remove the seeds and veins from the chilies to reduce the heat.
How long can I store Mirchi Bada?
Mirchi Bada is best consumed fresh and crispy. However, you can store leftover Mirchi Bada in an airtight container for up to 2 days.
Is Mirchi Bada gluten-free?
Yes, It can be made gluten-free by ensuring that the besan (gram flour) and rice flour used are free from gluten contamination.
Can I bake instead of frying Mirchi Bada?
While frying gives Mirchi Bada its signature taste and texture, you can try baking them for a healthier version. Preheat the oven to 200°C, place the coated chilies on a greased baking tray, and bake for 15-20 minutes or until golden brown.
Conclusion
Mirchi Bada is an irresistible snack that captures the essence of Rajasthan’s spice-loving culture. Its fiery exterior, coupled with the flavorful filling, creates a harmonious explosion of taste with every bite. So, the next time you crave something spicy and unique, try making Mirchi Bada at home and indulge in this Rajasthani delicacy.
Mirchi Bada Recipe:
Mirchi Bada, also known as Mirchi Vada, is a popular Rajasthani street food that has won the hearts of spice enthusiasts across India.
Ingredients
- Fresh large green chilies
- Bengal gram (chana dal)
- Potatoes
- Ginger-garlic paste
- Asafoetida (Hing)
- Turmeric powder
- Red chili powder
- Garam masala
- Coriander powder
- Fennel seeds (saunf)
- Baking soda
- Besan (gram flour)
- Rice flour
- Salt
- Oil (for frying)
Instructions
- Begin by making a lengthwise slit on each green chili and remove the seeds. Soak the deseeded chilies in salted water for about 30 minutes to reduce their spiciness.
- Rinse and soak the Bengal gram (chana dal) for 2 hours. Drain the water and coarsely grind the dal without adding much water.
- Boil the potatoes until they are soft and mash them into a smooth consistency.
- In a mixing bowl, combine the ground Bengal gram, mashed potatoes, ginger-garlic paste, asafoetida, turmeric powder, red chili powder, garam masala, coriander powder, fennel seeds, and salt. Mix well to form a flavorful filling.
- Carefully stuff each soaked green chili with the prepared filling, ensuring it's evenly distributed.
- In a separate bowl, mix besan (gram flour), rice flour, a pinch of baking soda, and salt.
- Gradually add water and whisk the mixture to form a smooth, thick batter that coats the back of a spoon.
- Heat oil in a deep pan for frying.Dip each stuffed chili into the batter, ensuring it's entirely coated.
- Gently slide the coated chilies into the hot oil and fry until they turn golden brown and crisp.
- Remove the Mirchi Badas from the oil and place them on a paper towel to absorb excess oil.
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Nutrition Information:
Serving Size:
per mirchi badaAmount Per Serving: Calories: 150-200Total Fat: 10-15gSaturated Fat: 2-3gSodium: 200-300mgCarbohydrates: 15-20gFiber: 2-4gProtein: 3-5g
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