Jodhpur

Mirchi vada

Name: Mirchi vada
Total time: 45 min
Yield: 4 servings
Cuisine: Rajasthani
Ingredients: 8 large mild bhavnagri chillies green chilli; 3 boiled and mashed potato; 1/2 inch grated ginger; 1/2 tsp crushed fennel seeds; 1/2 tsp coriander powder (ground coriander); 1/2 tsp dry mango powder; 1/2 tsp garam masala; 1/2 tsp red chilli powder (indian red chili powder); 2 tbsp coriander leaves (cilantro); Salt, to taste; 1 cup besan (chickpea flour, gram flour); 1/4 tsp ajwain (carom seeds); a pinch turmeric (ground turmeric); a pinch baking soda (bicarb soda, bicarbonate of soda); 1/2 cup water; Cooking oil (vegetable oil), for frying, about 5 tbsp absorbed

Big green chillies stuffed with spiced potato, dipped in besan and fried. Jodhpur means business.

45 minTime

10 gProtein each

mediumSpice

Jodhpur's famous chilli2 chapters · 1 min read

Make it your way

Grandma's wayJodhpuri mirchi vada.

The original

386kcalsame

10 gproteinsame

7 gfibresame

45minutessame

Mirchi vada.

Per serving, worked out from the ingredient table.

Ingredients

Green chilli8 large mild bhavnagri chillies

Potato3, boiled and mashed

Ginger1.5 cm, grated

Fennel seeds½ tsp, crushed

Coriander powder (ground coriander)½ tsp

Dry mango powder½ tsp

Garam masala½ tsp

Red chilli powder (indian red chili powder)½ tsp

Coriander leaves (cilantro)2 tbsp

Saltto taste

Besan (chickpea flour, gram flour)1 cup

Ajwain (carom seeds)¼ tsp

Turmeric (ground turmeric)a pinch

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Water½ cup

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Method

4 steps

1Slit chillies lengthways and remove the seeds.
2Mix potato with ginger, fennel, coriander, amchur, garam masala, chilli and salt; stuff the chillies.
3Whisk besan, ajwain, turmeric, soda, salt and water into a thick batter.
4Dip and fry at 170 C until golden; for extra crunch, rest and fry again briefly.

Serve it like this

Serve whole or halved on a plate with green chutney and saunth, and hot chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jodhpur

Mirchi vada

Big green chillies stuffed with spiced potato, dipped in besan and fried. Jodhpur means business.

45 minTime

10 gProtein each

mediumSpice

Jodhpur's famous chilli2 chapters · 1 min read

Make it your way

Grandma's wayJodhpuri mirchi vada.

The original

386kcalsame

10 gproteinsame

7 gfibresame

45minutessame

Mirchi vada.

Per serving, worked out from the ingredient table.

Ingredients

Green chilli8 large mild bhavnagri chillies

Potato3, boiled and mashed

Ginger1.5 cm, grated

Fennel seeds½ tsp, crushed

Coriander powder (ground coriander)½ tsp

Dry mango powder½ tsp

Garam masala½ tsp

Red chilli powder (indian red chili powder)½ tsp

Coriander leaves (cilantro)2 tbsp

Saltto taste

Besan (chickpea flour, gram flour)1 cup

Ajwain (carom seeds)¼ tsp

Turmeric (ground turmeric)a pinch

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Water½ cup

Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed

Method

4 steps

1Slit chillies lengthways and remove the seeds.
2Mix potato with ginger, fennel, coriander, amchur, garam masala, chilli and salt; stuff the chillies.
3Whisk besan, ajwain, turmeric, soda, salt and water into a thick batter.
4Dip and fry at 170 C until golden; for extra crunch, rest and fry again briefly.

Serve it like this

Serve whole or halved on a plate with green chutney and saunth, and hot chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mirchi vada

Make it your way

Ingredients

Method

Mirchi vada

Make it your way

Ingredients

Method

Make it a meal