Rajasthani mirchi vada

Deep fried stuffed pepper, popular in Rajasthan


  • salt as required
  • 12 large green pepper/mirch, vertically slit
  • Oil for deep frying
  • 2 large potatoes, boiled and mashed
  • 1 teaspoon amchoor
  • 1 pinch of heeng (Asafoetida)
  • 1 pinch of kasuri methi (optional)
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon coriander leaves chopped
  • 1 green chili, finely chopped
  • Water as required
  • 1 tablespoon oil, for stuffing
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon coriander seeds
  • 2 dries whole Kashmiri red chilies
  • 2 cups chickpea flour/ besan
  • 1/2 teaspoon turmeric powder
  • 1 pinch of heeng/asafoetida for batter
  • 1 tablespoon coriander leaves, finely chopped, for batter


  1. Heat a tablespoon of oil in a pan. Crackle cumin seeds, Add hing, mashed potatoes, salt and ground spice powder, mix well. Saute on high heat for a minute.
  2. Keep aside and allow it to cool.
  3. Add amchoor powder, green chill chopped and coriander leaves, mix well. This stuffing is ready.
  4. Stuff the slit peppers/ mirchis with potato mixture. Keep them aside.
  5. In a large bowl mix besan, turmeric powder, hing, coriander leaves and salt. Add water to make thick cream consistency batter.
  6. Heat enough oil in deep pan.
  7. Dip stuffed mirchi once in batter and slide into hot oil.
  8. Deep fry them on medium heat till crispy golden on all sides.
  9. Serve hot with green chutney or tamarind chutney

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