Jodhpuri Mirchi Vada

By Ranveer Brar · 75 min

Ingredients

Instructions

1. Grind the garlic, ginger and green chillies in a mortar into a coarse paste. Set aside.
2. Roast the coriander seeds on low heat for 2-3 minutes until fragrant, then coarsely crush them and set aside.
3. Make a smooth batter with gram flour, carom seeds, red chilli powder, a pinch of asafoetida, 1 tsp oil, salt, sugar and ⅓ cup water. Add 2 tsp oil and 1 tbsp vinegar, mix, and rest briefly. Just before frying, stir in 1 tsp baking soda.
4. For the stuffing, heat oil in a pan, add cumin, fennel, a pinch of asafoetida and the ginger-garlic paste, and cook for a minute.
5. Add the mashed potatoes, crushed roasted coriander, red chilli powder, turmeric and salt, and cook for 5-6 minutes.
6. Stir in sugar, mango powder and citric acid, cook for a minute, then transfer to a tray and mix in the fresh coriander. Set aside.
7. Rub salt into the trimmed, deseeded Bhavnagri chillies and let them marinate.
8. Stuff each chilli with the filling and seal the edges well.
9. Dip the stuffed chillies in the batter and fry in hot oil until golden.
10. Drain onto a serving dish, garnish with a coriander sprig, and serve hot with green and tamarind chutneys.

Summarized from Ranveer Brar's video. Watch it for the details.

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