Jodhpuri Mirchi Vada

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Ingredients

For Mirchi Wada Stuffing:

1 cup Green Chillies – slight big and fat

Oil – for Tadka and frying

1 tsp Fennel seed

1 tsp Cumin Seeds

1 tsp Hing / Asafoetida

1 Tbsp Dried Pomegranate Seeds

1 tbsp chopped Green Chillies

1 tbsp chopped Ginger

1 big Onion – Chopped

1 tsp Turmeric Powder

1 tsp Corinader Powder

1 tsp Red Chilli Powder

 1 tsp Garam Masala Powder

1 tbsp Kismis

1 cup boiled and mashed Potatoes

Salt to taste

Handful chopped Coriander Leaves

1 tbsp Amchur Powder

For Batter:

1 cup Besan

Salt to taste

1 tspn Turmeric Powder

1 tspn Red Chilli Powder

1 tspn Hing / Asafoetida

1 tspn Carrom Seeds

Water

Method

• For MirchiWADA stuffing:
• First of all, take a few pieces of green chillies, slit them from the middle but make sure you do not break it into 2 halves,
• Now with a scoop out the seeds from inside and then keep the chillies aside.
• Now for the stuffing, take some dried pomegranate seeds and crush them coarsely and keep it aside.
• Then take a pan, pour some oil in it, as the oil heats up then add some cumin seeds, fennel seeds, some hing and let it crackle.
• Then add some green chillies, chopped ginger and quickly toss it.
• Then add some mediums size chopped onions and then add some masalas like turmeric powder, coriander powder some red chilli powder and a pinch of garam masala and mix of it and let it cook.
• Do not completely cook the onions so that it gives a nice crunchy taste, now add somekishmis to give it a khattameeta taste.
• Then add the same amount of boiled and mashed potatoes as the onions and cook it well and then add some salt to taste.
• Now add some chopped coriander to it to give a nice colour, taste and fragrance to the food prepared.
• And finally, add the crushed pomegranate seeds and then add some amchur powder to give it a nice tangy taste then mix everything to make a nice flavourful stuffing for the chillies.
• Once the stuffing is ready keep it aside.
• For Batter:
• Take a bowl, add some besan, salt, red chilli powder, turmeric powder, ajwain powder, some hing and waterand then whisk everything thoroughly.
• Now add some 2 tbsp ofovernight soaked urad daal, make it a smooth and thick paste and add it to the prepared mixture then add some baking powder into this mixture to make it nice and fluffy.
• Mix everything well and keep it aside.
• For Chai:
• Take a saucepan and add 2 cups of water and let it boil.
•  Add coarsely ground ginger and cardamom together and add it in the saucepan and allow it to boil with the water.
• The add some tea leaves and let them boil for a while.
• Once the tea starts to boil, add some sugar and milk, stir well and again boil for few minutes.
• Once the tea starts boiling and gains its texture and colour, turn off the flame.
•  Filter the tea with a help of a strainer and pour it into a tea kettle and serve it later.
• For the WADA making:
• Take the chillies, put a small amount of the stuffing inside the chilli one by one and press the two halves together to remove the extra stuffing.
•  Now put all the stuffed chillies into the batter and cover them well. Make sure the batter is not too loose or not to thick.
• Then put the chillies one by one into the hot oil for deep frying.
• Once the chillies are fried and crispy, take them out on a plate.
•  Soak the extra oil with the help of tissue paper.
•  And then serve the hot MirchiWada along with chai and green chutney. Enjoy!

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