Mirchi Wada with Chai Recipe


Mirchi Wada with Chai Recipe



10 min
2-3 People
15 min




Introduction:

 

Hey there, it's Ajay Chopra, and let me whisk you away to a memory that's as spicy as it is heartwarming. Picture this: a rainy afternoon in Mumbai, the streets bustling with life, and the aroma of freshly fried Mirchi Wadas wafting through the air. It was during one such monsoon season that I stumbled upon this delightful snack, and let me tell you, it was love at first bite.

 

Something wonderful happens when you mix crispy batter with hot green chilies and serve it with a steaming cup of chai. Being there is like being in Mumbai itself; it changes your taste buds and your soul forever. Allow Chai to take us back to the world of Mirchi Wada and bring back those rainy day memories.

 

 

Recipe of Mirchi Wada with Chai

 

Ingredients:

For Mirchi Wada Stuffing:

  • 1 cup Green Chillies (slightly big and fat)
  • Oil (for tadka and frying)
  • 1 tsp Fennel seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Hing (Asafoetida)
  • 1 tbsp Dried Pomegranate Seeds (crushed coarsely)
  • 1 tbsp chopped Green Chillies
  • 1 tbsp chopped Ginger
  • 1 big Onion (chopped)
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • 1 tbsp Kismis (Raisins)
  • 1 cup boiled and mashed Potatoes
  • Salt to taste
  • Handful chopped Coriander Leaves
  • 1 tbsp Amchur Powder (Dry Mango Powder)

For Batter:

  • 1 cup Besan (Gram Flour)
  • Salt to taste
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Hing (Asafoetida)
  • 1 tsp Carrom Seeds
  • Water
  • 1 cup Urad Dal (Soaked and ground)
  • 1 tsp Baking Powder

For Chai:

  • 2 cups Water
  • Coarsely ground Ginger and Cardamom
  • Tea leaves
  • Sugar, to taste
  • Milk
  • Green Chutney, for serving

Instructions:

  1. Preparation of Mirchi Wada Stuffing:

    • Slit the green chillies from the middle without breaking them into two halves. Remove the seeds and keep aside.
    • Crush the dried pomegranate seeds coarsely and set aside.
    • In a pan, heat oil and add cumin seeds, fennel seeds, and hing. Let them crackle.
    • Add chopped green chillies, ginger, and onions. Sauté until onions turn golden brown.
    • Add turmeric powder, coriander powder, red chilli powder, and garam masala. Mix well.
    • Add kismis and mashed potatoes. Cook until well combined.
    • Season with salt, chopped coriander leaves, crushed pomegranate seeds, and amchur powder. Mix thoroughly and set aside.

  2. Preparation of Batter:

    • In a bowl, mix besan, salt, turmeric powder, red chilli powder, hing, carrom seeds, and water to make a smooth batter.
    • Add soaked and ground urad dal to the besan mixture and mix well.
    • Add baking powder and mix until the batter is thick and fluffy. Set aside.

  3. Preparation of Chai:

    • In a saucepan, boil water and add coarsely ground ginger and cardamom.
    • Add tea leaves and let it boil for a while.
    • Add sugar and milk, stir well, and boil for a few minutes.
    • Once the tea gains its texture and color, turn off the flame. Strain the tea and pour it into a tea kettle.

  4. Assembly and Frying:

    • Take the prepared green chillies and stuff them with the prepared stuffing mixture.
    • Dip each stuffed chilli into the prepared besan batter, ensuring it's coated evenly.
    • Heat oil in a deep frying pan. Once hot, carefully drop the coated chillies into the hot oil.
    • Fry until they turn golden brown and crispy.
    • Remove the fried Mirchi Wadas onto a plate lined with tissue paper to drain excess oil.

  5. Serving:

    • Serve the hot Mirchi Wadas with chai and green chutney.
    • Enjoy the spicy and crispy treat!

 

 

 

About the Recipe:

 

A popular snack from the busy streets of Mumbai is Mirchi Wada with Chai. It is made of hot green peppers filled with a tasty potato mixture, dipped in a crispy gramme flour batter, and fried until golden. With a steaming cup of chai, it is the ultimate comfort food treat, great on wet days or whenever you want a spicy kick.

 

 

Cooking Tips:

 

  1. Choose the Right Chilies: To keep the heat level of the stuffing in check, choose big, thick green peppers.
  2. Prepare the Filling Well: To get the most flavour out of the potato filling, make sure it is seasoned with cumin, cilantro, and garam masala.
  3. Test the Oil Temperature: Fry the Mirchi Wadas in hot oil so they get crispy without taking in too much oil.
  4. Drain Excess Oil: Place the Mirchi Wadas on paper towels to soak up any extra oil after frying them.
  5. Serve Hot: The best way to enjoy Mirchi Wadas is hot and fresh, right out of the fryer.

 

 

Pairing Guide:

 

  • Chai: A hot cup of masala chai goes well with Mirchi Wadas to get the best taste.
  • Chutney: For more freshness and tang, serve with mint chutney or tamarind chutney.
  • Yogurt: To cool off from the heat of the peppers, serve with a side of creamy yoghurt.
  • Fried Snacks: For a tasty combination, serve with other fried snacks like pakoras or samosas.

 

 

 

Frequently Asked Questions about Mirchi Wada with Chai:

 

  1. Are Mirchi Wadas very spicy?

    • Mirchi Wadas can be spicy, depending on the type of green chilies used and the amount of stuffing. Adjust the spice level by choosing milder chilies or reducing the amount of stuffing.

  2. Can I make Mirchi Wadas ahead of time?

    • While Mirchi Wadas are best enjoyed fresh, you can prepare the filling and batter in advance and fry them just before serving to maintain their crispiness.

  3. How do I deseed the green chilies?

    • To deseed green chilies, carefully slit them lengthwise and remove the seeds and membranes using a small spoon or knife.

  4. Can I bake Mirchi Wadas instead of frying them?

    • While traditionally deep-fried, you can try baking Mirchi Wadas in a preheated oven at 375°F (190°C) until crispy and golden brown for a healthier alternative.

  5. What is the best dipping sauce for Mirchi Wadas?

    • Mint chutney or tamarind chutney are popular choices for dipping Mirchi Wadas. You can also serve them with ketchup or yogurt for a creamy contrast.

  6. Can I use other fillings instead of potatoes?

    • Yes, you can experiment with different fillings such as paneer, cheese, or mixed vegetables to customize the flavor of your Mirchi Wadas.

  7. How long do Mirchi Wadas stay crispy?

    • Mirchi Wadas are best enjoyed immediately after frying while they are still hot and crispy. If storing leftovers, reheat them in the oven to maintain their crispiness.

  8. Are Mirchi Wadas gluten-free?

    • Mirchi Wadas are typically made with gram flour (besan), which is gluten-free. However, ensure that all other ingredients used in the recipe are also gluten-free.

  9. What is the origin of Mirchi Wada?

    • Mirchi Wada is a popular street food snack originating from Maharashtra, India, particularly Mumbai. It has become a favorite across the country for its spicy and crispy flavors.

  10. Can I freeze Mirchi Wadas?

    • While it's best to consume Mirchi Wadas fresh, you can freeze them after frying. Reheat them in the oven before serving to regain their crispiness.