Preparation For Mirchi Vada
1.Rinse the Bhavnagri Chillies with water thoroughly and dry them with a clean tissue or kitchen towel. Don’t forget to cut out the Chilli crowns
2.Slit each uncrowned Chilli from one side and remove the seeds. Don’t slit it to the bottom. Leave a little space of approx. 1 cm from the bottom. Do this to all the Chillies.
Making Stuffing For Mirchi Vada
3.Use well-cooked Potatoes cooked in a pressure cooker.
4.Peel the Potatoes and mash them well.
5.Add 1 Green Chilli, chopped, 2 Tbsp. chopped Coriander Leaves, 1/2 Tsp. Fennel, crushed, 1/2 Tsp. Coriander Powder, 1/2 Tsp, Amchur Powder, 1/4 Tsp. Cumin Powder and 1/4 Tsp. Chilli Powder.
6.Thoroughly mix it all.
Making Mirchi Vada
7.Take each Green chili and stuff the Potato Mix.
8.Once the Chillies are stuffed with Potato Mix, keep them on the side.
9.Take a bowl and put 1 cup of Chana Besan and ¼ Tbsp. Chilli Powder with a pinch of Asafoetida (Hing)
10.Add 2 Tsp. of water, salt as required, and make a thick batter.
11.Keep adding water to the Roasted Chana Flour until you get the right thickness.
Frying Mirchi Vada
12.Heat some oil.
13.Dip and coat the Stuffed Chilli entirely and thoroughly in the Batter.
14.Do the same with all the Chillies and place them gently in the medium-hot oil for deep frying.
15.Be careful while placing the Chillies in the oil and turning and flipping them, as this process is to be done till they turn Golden.
16.Remove the Golden and Crisp Mirchi Vada and place them on a tissue or paper towel layer to remove excessive oil.
17.Enjoy hot served Mirchi Vada with your choice of sides, like Tomato Ketchup, Coriander Chutney (Sauce), etc.
