Rajasthani Mirchi Bada (Spicy Stuffed Chili Fritters)

Ingredients

• 8 pieces Large Green Chilies (Jodhpur/Bikaner style, thick‑walled)
• 2 tablespoons Red Chili Powder (Kashmiri for color and mild heat)
• 1 teaspoon Salt (For marination; plus 1 tsp for batter)
• 1 tablespoon Lemon Juice (Freshly squeezed)
• 2 cups Besan (Gram Flour) (Fine quality, sifted)
• 0.25 teaspoon Baking Soda
• 1.25 cups Water (Room temperature)
• 2 tablespoons Whole Coriander Seeds
• 2 tablespoons Fennel Seeds
• 1 tablespoon Black Peppercorns
• 1 teaspoon Green Cardamom Pods (About 5 pods, seeds removed)
• 10 pieces Cloves
• 1 tablespoon Ajwain (Carom Seeds)
• 2 tablespoons Kashmiri Red Chili Powder (Provides deep red color, mild heat)
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• 1.5 teaspoons Chaat Masala
• 2 tablespoons Coriander Powder
• 1 tablespoon Dry Ginger Powder
• 0.5 teaspoon Amchur (Dry Mango Powder)
• 0.5 teaspoon Red Food Color (Optional, for vivid red)
• 1 teaspoon Mint Powder
• 0.5 teaspoon Citric Acid (Optional, keeps spice mix fresh)
• 1 tablespoon Garlic Paste (Optional)
• 1 tablespoon Onion Paste (Optional)
• 5 medium Boiled Potatoes (Mashed smooth)
• 0.25 cup Pomegranate Seeds or Juice (Optional, adds tangy flavor)
• 3 tablespoons Sev (Crispy Noodles) (Optional, adds crunch)
• 3 cups Vegetable Oil (For deep frying; use neutral oil)

Instructions

1. Clean and Hollow the Chilies

   Using a knife make a shallow slit lengthwise on each chili, then use a small spoon to scrape out all seeds, membranes and inner flesh, leaving a hollow tube.

   Time: PT10M

2. Marinate the Chilies

   In a bowl combine red chili powder, 1 tsp salt and lemon juice. Toss the hollowed chilies until evenly coated. Let rest for 15‑20 minutes.

   Time: PT20M

3. Prepare the Besan Batter

   In a mixing bowl whisk together besan, 1 tsp salt and baking soda. Gradually add 1 ¼ cups water while whisking to a smooth, pourable batter. Whisk for 5‑7 minutes until no lumps remain.

   Time: PT7M

4. Roast and Grind Whole Spices

   Heat a dry skillet over medium heat. Add coriander seeds, fennel seeds, black peppercorns, green cardamom seeds, cloves and ajwain. Roast 2‑3 minutes until fragrant. Transfer to a grinder and pulse into a fine powder.

   Time: PT5M

5. Make the Spice Paste

   In the grinder combine the freshly ground spices with Kashmiri red chili powder, kasuri methi, chaat masala, coriander powder, dry ginger, amchur, mint powder, citric acid, red food color (if using), garlic paste, onion paste, pomegranate seeds/juice and sev. Grind to a uniform powder/paste.

   Time: PT10M

6. Cook the Spice Mixture with Potatoes

   Heat 2 tbsp oil in a kadhai over medium flame. Add the spice paste and sauté 2‑3 minutes until the raw aroma disappears. Add finely chopped onions (if using) and garlic paste, sauté another minute. Stir in the mashed potatoes, mix well and cook 5 minutes, allowing the flavors to meld.

   Time: PT10M

   Temperature: Medium flame

7. Cool the Spice Filling

   Transfer the cooked mixture to a plate and let it cool to room temperature. This makes stuffing easier.

   Time: PT5M

8. Stuff the Chilies

   Take each marinated chili and fill it with the cooled spice‑potato mixture using a small spoon. Press gently to pack the filling, but avoid over‑stuffing which may cause rupture during frying.

   Time: PT5M

9. Coat with Besan Batter

   Dip each stuffed chili into the prepared besan batter, ensuring an even coat. Allow excess batter to drip back into the bowl.

   Time: PT5M

10. Deep Fry the Mirchi Bada

    Heat vegetable oil in the deep‑frying pan to 350°F (175°C). Gently slide a few coated chilies into the oil, frying 3‑4 minutes on medium flame until golden brown and crisp. Turn once for even coloring. Remove with a slotted spoon and drain on paper towels.

    Time: PT15M

    Temperature: 350°F

11. Serve

    Arrange the hot Mirchi Bada on a serving platter and serve immediately with sweet‑sour tamarind‑date chutney.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g