Mirchi Bajji

Mirchi Bajji -

Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.

Ingredients:

8 green chillies (big ones which are less or almost not hot at all)

For Filling:

1 cup potatoes boiled peeled and mashed
1/2 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1 teaspoon coriander powder (dhania)
1/4 teaspoon mango powder (amchoor)
1 tablespoon chopped cilantro (hara dhania)
1/4 teaspoon chilli powder (lal mirch), (optional)

For Batter:

1/2 cup Besan (gram flour), (available in Indian grocery stores)
1/4 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/8 tablespoon baking powder
1 tablespoon cilantro chopped (hara dhania)
Approx. ¼ cup water
Also need oil to deep fry

Method:

Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
Mix all the filling ingredients together and set aside.
To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.
 Add cilantro and mix it well.
Stuff the chilies with potato mix.
Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Vadas are best served hot. Serve them  Tamarind Chutney.

Suggestion:

You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
The left over makes great sandwiches.