The land of Royals – Rajasthan is lot more than just royalty. Rajasthan is also known for its world famous Mirchi Vada or Mirchi Pakora.
If your love for pakoras hasn’t quite yet satiated with the assorted pakora platter or crunchy paneer pakora, I bring to you spicy yet lip-smacking Mirchi Pakora. You will be surprised how this incredible dish is so easy to prepare!
Pro Tip: – You can also try this recipe with pieces of green capsicum or bell pepper.
Rajasthani Mirchi Vada Recipe and Text Recipe Below
- 2 Medium sized Boiled Potatoes
- 10-12 Green Chili
- 1 Cup Chickpea flour
- 2 Tbsp finely chopped Coriander
- 2 Tbsp Rice flour
- 1/2 Tsp Carom seeds
- 1/2 Tbsp Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tbsp Dry mango powder
- 1 Tsp Ginger garlic paste
- 1/2 Tsp Turmeric powder
- 1 Tsp Garam Masala
- 1 Tsp Red chili powder
- 1 Tsp Black salt
- A pinch of Eno
- 2 Tbsp Cooking Oil
- Salt to taste
- Heat a pan and add oil.
- Once the oil is hot add chopped green chilies and ginger-garlic paste and roast for few seconds.
- Next, add a pinch of turmeric powder and boiled potatoes. Roast for 2 minutes.
- Now add red chili powder, garam masala, Dhaniya powder, cumin seed powder, dry mango powder, black salt, and salt to taste. Mix all ingredients well. Roast for 2 minutes.
- Add chopped coriander leaves and with the help of potato masher mash the ingredients in the pan. The stuffing for the Mirchi vada is ready. Switch off the flame and set it aside to cool.
- To prepare the batter, in a mixing bowl pour in gram flour, rice flour, add carom seeds after crushing them in your palms, remaining turmeric powder, and salt to taste and mix all dry ingredients first.
- Add water accordingly and make a thick batter. Cover it with a lid and set it aside.
- Take the chilies in a bowl and slit them from the center and remove all the seeds.
- Add a spoonful of stuffing in the chilies.
- Once you are done stuffing all chilies, whisk the batter well and dip the stuffed Mirchi in it, coating it well.
- Simultaneously heat oil for deep frying.
- Gently place batter-dipped Mirchi in the oil and cook until lightly golden.
- Similarly, prepare others. Take them out on a kitchen towel-lined plate and serve.
The piping hot Mirchi vada a specialty from the streets of Rajasthan is scrumptious. It is a treat for your whole family. Do try in your next family gathering. Let me know your experience with the recipe!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.