Monsoon Special: How To Make Popular Stuffed Mirchi Vada From Rajasthan

Finally, the hot days of summer are coming to an end. We are experiencing rainfall at different parts of the country, bringing down the temperature with a sigh of relief. While we are yet to welcome a full-fledged monsoon season, the nippy weather outside is already making us crave for all things fried and yummy. Let’s agree, monsoon and pakoda go hand-in-hand. Enjoying the pitter-patter on the window pane with a plateful of aloo pakoda, fish chop, peyaj bhajiya, samosa etc is all we want during the season. This is why, we are also in constant search for new pakoda recipes to bring something unique on plate every single time.

(Also Read: Making Mirchi Ka Aachar? Here Are Some Chef Approved Tips And Tricks)

During our research, we came across the classic recipe of mirchi vada that defines indulgence for people in Rajasthan. It is long, fresh and green chillies, with spicy filling and besan coating and deep fried to perfection. You can have these yummy pakodas as is, or just pair with a cup of masala chai and relish. Already slurping? Let’s take you through the recipe.

How To Make Rajasthani Mirchi Vada:

This particular recipe of Rajasthani mirchi vada has been shared by food vlogger Parul on her YouTube channel ‘Cook With Parul’. Alongside the recipe, she also shared some secret tips to make the masala for the vada. Check it out.

How To Make The Masala For Mirchi Vada:

Heat a pan, and add coriander, cumin and fenel seeds. Roast it until the spices release aroma.

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Transfer the spices to a mortar and add hing, pudina powder, garam masala, lemon salt or amchoor powder and grind with a pestle. Keep aside.

Take some boiled potatoes and mash with hands.

Now heat pan again and add oil to it. Now, add mustard seeds, green chilli, ginger and saute.

Add red chilli powder, turmeric and the roasted crushed masala.

Add the mashed potatoes, salt, black salt, sugar and mix everything well.

Cook everything until you get the greasy-dry texture. To it, add coriander leaves, mix and leave the masala aside.

With this, you are done with the most important part of the recipe. All you need to do now is – slit and deseed the chillies, stuff masala in it, coat in besan and deep fry. And you have the delicious mirchi vada of Rajasthan ready to be relished.

Watch the detailed recipe video of Rajasthani Mirchi Vada below:

For more such monsoon special pakoda recipes, click here.

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