Spicy Stuffed Chili Fritters

Mirchi Vada is a popular Rajasthani street food featuring large green chilies stuffed with a spiced potato filling, coated in a crispy chickpea flour batter, and deep-fried to perfection. These spicy fritters are best enjoyed with green chutney or tamarind chutney, making them a delicious tea-time snack.

Why You’ll Love This Recipe

• Authentic Rajasthani Flavor – A perfect blend of spices and crispiness.
• Spicy & Crunchy – Golden-brown crispy coating with a spicy potato-filled center.
• Great for Tea-Time – Pairs beautifully with chai and chutneys.
• Easy to Make – Simple ingredients and a straightforward cooking method.
• Customizable Spice Level – Remove chili seeds for a milder version.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Stuffing:

• 4-5 large green chilies (Bhavnagri or banana peppers)
• 2 boiled potatoes (mashed)
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon chaat masala
• Salt to taste
• 1 tablespoon chopped cilantro
• 1 teaspoon lemon juice

For the Batter:

• 1 cup chickpea flour (besan)
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ¼ teaspoon baking soda
• Salt to taste
• Water (as needed for a smooth batter)
• Oil for deep frying

Directions

Prepare the Chilies:

1. Slit & Deseed – Slit the green chilies lengthwise, keeping them intact. Remove seeds if you prefer a milder heat level.

Make the Stuffing:

2. Toast Spices – Heat a small pan over medium heat and dry roast cumin and fennel seeds until aromatic.
3. Mix Filling – In a bowl, mix mashed potatoes with the roasted spices, red chili powder, turmeric, chaat masala, salt, chopped cilantro, and lemon juice. Stir well.
4. Cool the Mixture – Let the stuffing cool slightly before filling the chilies.

Stuff the Chilies:

5. Fill Tightly – Gently stuff each chili with the spiced potato mixture, ensuring it’s packed well.

Prepare the Batter:

6. Mix Ingredients – In a mixing bowl, whisk together chickpea flour, turmeric, red chili powder, baking soda, and salt.
7. Adjust Consistency – Gradually add water and whisk until a smooth, lump-free batter forms. The batter should be thick enough to coat the chilies but not too runny.

Coat & Fry:

8. Heat Oil – In a deep pan, heat oil over medium heat. Test by dropping a small bit of batter—if it sizzles and rises, the oil is ready.
9. Dip & Fry – Dip each stuffed chili into the batter, ensuring an even coat, and carefully drop it into the hot oil.
10. Fry Until Golden – Fry for 3-4 minutes, turning occasionally, until golden and crispy.
11. Drain Excess Oil – Remove and place on a paper towel to absorb excess oil.

Serve & Enjoy:

12. Garnish & Serve – Serve hot with green chutney, tamarind chutney, or ketchup.

Servings and Timing

• Servings: 4-5 fritters
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Cheese-Stuffed Mirchi Vada – Add grated cheese to the potato filling for a creamy texture.
• Extra Crispy Version – Double-dip in the batter for a thicker, crunchier coating.
• Baked Option – Brush with oil and bake at 375°F (190°C) for 20 minutes, flipping halfway.
• Air Fryer Mirchi Vada – Air fry at 375°F (190°C) for 12-15 minutes, spraying with oil for a crispier texture.
• Milder Version – Use bell peppers or remove seeds for a less spicy experience.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing: Freeze uncooked stuffed chilies for up to 1 month. Thaw before frying.
• Reheating: Reheat in an oven at 350°F (175°C) for 5-7 minutes or in an air fryer until crispy.

FAQs

What type of chilies should I use?

Bhavnagri chilies or banana peppers work best, as they are large and slightly mild.

Can I make Mirchi Vada without potatoes?

Yes, substitute with paneer, mashed chickpeas, or a combination of both.

How do I make them spicier?

Keep the seeds inside or add extra red chili powder to the batter.

Can I prepare them ahead of time?

Yes, you can stuff the chilies and refrigerate them until ready to fry.

Why is my batter not sticking to the chilies?

Ensure the chilies are dry before dipping, and make sure the batter is thick enough.

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free since it uses chickpea flour.

What chutney pairs best with Mirchi Vada?

Green chutney (coriander-mint) or tamarind chutney complements the flavors well.

How do I make them crispier?

Adding a pinch of rice flour to the batter gives extra crunch.

Can I make these without deep frying?

Yes, you can bake or air fry them, though deep frying gives the best crispy texture.

What should I serve with Mirchi Vada?

They pair well with hot chai, chutneys, or as a side dish with dal and rice.

Conclusion

Mirchi Vada is a spicy, crispy, and flavorful Rajasthani snack perfect for spice lovers. Whether deep-fried, baked, or air-fried, these stuffed chili fritters make a fantastic tea-time treat. Enjoy them hot with chutney and a cup of masala chai for an authentic Indian street food experience!