Mirchi Bada

Mirchi Bada

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INGREDIENTS

Large Green Chilies – 5 or 6
Oil – to deep fry
For The Filling
Potatoes – 2
Salt – ½ tsp
Amchoor Powder – ¼ tsp (or use 1 tsp of lemon juice)
Red Chili Powder – 1 tsp (optional)
Coriander Leaves (Cilantro) – 1 tbsp (finely chopped)
Cumin Seeds – ¼ tsp

For The Batter

Gram Flour (Chikpea flour or Besan) – 1 cup
Corn Flour (or rice flour) – 1 tbsp
Salt – 1/2 tsp
Red Chili Powder – 1 tsp
Baking (or cooking) Soda – a pinch
Asafoetida – 2 pinches
Water – as needed (approx. 1/2 cup)

INSTRUCTIONS

• Wash the chilies, make a slit vertically and keep it aside.
• Boil the potatoes, peel it and mash it.
• Mix all the other ingredients for filling with it. Keep the stuffing aside. 
• Now to make the batter, mix all the dry ingredients – gram flour, salt, red chili powder and baking powder.
• Gradually add the water with constant whisking to make a thick but smooth and lump free batter.
• Now keep oil for heating up while you fill the chilies.
• Take each chili and put sufficient amount of the potato mix inside.
• Dip each stuffed chilies into the batter so that the batter coats all around the chili. Use the stem of the chili to hold it.
• Drop it carefully into the medium hot oil. Fry till it turns golden brown on all sides.
• Remove the vadas onto a paper towel to soak the excess oil. Serve hot.

Source: simpleindianrecipes
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