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Also known as Jodhpuri Mirchi Vada, this spicy street food of North India is particularly popular in Rajasthan, Gujarat and MP. During the monsoons, people love gorging on ‘just out of the pan’ Mirchi Vadas sizzling with spices. It is made by stuffing green peppers with fiery aaloo (potato) filling. Serve vada with tangy tomato chutney or simply enjoy it with plain white bread.
Ingredients (serving 4)
• 12-14 large green peppers
• Vegetable/Olive oil for frying
• Water
• 1 Cup Besan (chickpea flour)
• 3 Tablespoon Salt
• 1 Tablespoon Chilli Powder
• 200-250gm Potatoes
• 2 Tablespoon Amchoor (dried mango powder)
• 2 Tablespoon Crushed Saunf (fennel seeds)
• 2 Tablespoon Coriander Powder
• 1 Tablespoon Chopped Green Chilies
• 1 Pinch of Heeng (asafoetida powder)
• Peel and mash boiled potatoes. Now, add 2 tbsp salt, chilli powder, coriander powder, heeng, amchoor and chopped green chillies to the mashed potatoes mixture.
• Wash the peppers and slit them lengthwise. Remove all the seeds from inside and fill the potato mixture instead and set aside.
• Now, add 1 tablespoon salt to besan and add water. Keep stirring continuously to achieve a lump-free and thick consistency for the mix.
• Put a pan on medium-high flame with oil in it. Wait till the oil is heated properly. Once the oil is ready, dip the peppers in besan batter and deep fry them. Avoid crowding the pan.
• Fry the peppers till they become golden brown. Serve them with tomato chutney. If you do not want the vadas to taste oily, put them on a tissue paper for about 20 seconds before serving.

Sneha Smriti

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