Rajasthani Mirchi Vada
Component:
Eco-friendly Chillies – 8/9 large
Oil for Deep Frying
For batter
Gram flour (besan) – 1 cup
Turmeric powder – 2 pinches
Salt to taste
Water as needed
For filling:
Taters – 3 large ones
Red chilli powder – 1 teaspoon
Coriander leaves chopped fine – 1/2 Salt to taste
Approach to Preparation:
Boil taters with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well. Create a thick batter using the flour, turmeric powder and salt.
Fill the chillies using the potato mix. Dip the filled peppers within the batter till they're completely covered. Fry them in preheated oil till golden brown. Serve hot with chutney curd sweet Imli chutney.
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