Are mirchi vadas very spicy?

Use large bhavnagri chillies, which are mild; the heat is gentle and mostly from the filling. Deseed fully for the mildest version.

Can I make them ahead?

Stuff and batter just before frying; they're best eaten fresh and hot.

Mirchi Vada

Name: Mirchi Vada
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 pieces Large mild green chillies (bhavnagri); 3 medium Potatoes, boiled and mashed; 1 cup Besan (gram flour); 0.5 tsp Amchur (dry mango powder); 1 tsp Salt; 2 cups Anveshan Wood-Pressed Groundnut Oil

Jodhpur's famous stuffed chilli fritters — large bhavnagri chillies filled with spiced potato, coated in besan and fried crisp in Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time20 min

Cook Time15 min

Total Time35 min

Ingredients

Large mild green chillies (bhavnagri)
Potatoes, boiled and mashed
Besan (gram flour)
Amchur (dry mango powder)
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Mirchi Vada

1
Slit the chillies lengthways and remove the seeds; mix the mashed potato with amchur, salt and a pinch of red chilli powder for the filling.
2
Stuff each chilli generously with the potato filling.
3
Whisk the besan with salt and a little water into a thick, smooth coating batter.

Tips for the Best Mirchi Vada

✓Keep the batter thick enough to cling — thin batter slides off the chilli.
✓Fry on medium heat so the besan cooks through before it browns.

Frequently Asked Questions

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