Mirchi Vada
Equipment
- Bowl
- Pan
- Kadai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g Green chillies large, plump
- 250 g Potatoes (4 small), unpeeled
- 1 teaspoon Amchoor
- 1 tablespoon Coriander (Cilantro) leaves chopped
- Icing (confectioners’) sugar Pinch of
- 1 teaspoon Cumin ground
- 75 g Gram (Chickpea) flour (½ cup)
- Vegetable oil for deep-frying
- Salt
Instructions
- Make a deep slit in one side of the chillies and de-seed.
- Put the chillies in a large bowl.
- Pour in 500ml / 18fl oz (2¼ cups) water and add a little salt.
- Set aside.
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
- Then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Season with salt to taste.
- Then add the amchoor, chopped coriander, sugar and ground cumin and mix to combine.
- Fill the chillies with the mixture.
- Pour the flour in a bowl.
- Whisk in enough water to make a smooth batter.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Working in batches, dip the chillies in the batter and then carefully dip into the hot oil.
- Deep-fry until light brown and crisp.
- Remove with a slotted spoon.
- Drain on kitchen paper (paper towel).
Video
Nutrition
Sodium: 1732mgCalcium: 83mgVitamin C: 110mgVitamin A: 88IUSugar: 28gFiber: 30gPotassium: 1725mgCalories: 641kcalSaturated Fat: 1gFat: 6gProtein: 22gCarbohydrates: 125gIron: 7mg
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