Rajasthani Mirchi Vada

by Leena Kohli (@leenakohli)
From 2 ratings
Prep Time
Cook Time
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Rajasthani Mirchi Vada!

It is a popular street food from Rajasthan, India, where green chillies are stuffed with a spicy potato filling, coated with a gram flour batter, and deep-fried until crispy. It's a delicious and fiery snack enjoyed especially during the rainy season.


3 Servings

For the stuffing

  • 6
    Large Green Chillies (preferably the less spicy variety)
  • 2
    medium-sized Potatoes (boiled)
  • 1tsp
  • 1pinch
  • 1/2tsp
    Cumin seeds
  • 1/2tsp
    Mustard seeds
  • 1/2tsp
    Red chilli powder (adjust to your spice preference)
  • 1/4tsp
  • 1/2tsp
    Coriander powder
  • 1/2tsp
    Garam Masala
  • 1tsp
    Dry Mango Powder (Amchur)
  • 1/2tsp
  • 2tbsp
    chopped Coriander leaves

For the batter

  • 1cup
    Gram flour (besan)
  • 1/4cup
    Rice flour (optional)
  • 1/2tsp
    Carom seeds (ajwain)
  • 1/2tsp
  • 1/2tsp
    Red Chilli Powder
  • 1/2tsp
    Turmeric powder
  • 1tsp
    Dried Fenugreek Leaves (Kasuri Methi)
  • 1pinch
    of Baking Soda
  • 1cup
    Water (as needed)
  • 1tsp
    Chat Masala to sprinkle
  • Oil for deep frying


  1. Slit the green chilli peppers lengthwise, keeping the stem intact. Remove the seeds to reduce the heat.

  2. Mash the boiled potatoes and set them aside.

  3. Heat a tsp of oil in a pan over medium heat.

  4. Add cumin seeds and mustard seeds to the pan and let them splutter.

  5. Add turmeric powder, red chilli powder, coriander powder, garam masala, dry mango powder, and salt to the pan and stir well.

  6. Add the mashed potatoes and chopped coriander leaves to the pan. Combine thoroughly and cook for 2-3 minutes. Remove the pan from heat and let the filling cool.

  7. Fill each green chilli pepper with the potato mixture and set them aside.

For the Batter

  1. Mix gram flour, rice flour (if using), carom seeds, dried fenugreek leaves, baking soda (add just before frying), and salt. Gradually add water to achieve a thick yet pourable consistency batter, making sure there are no lumps.

  2. Heat oil in a deep pan or kadai over medium-high heat for frying. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and quickly rise to the surface.

  3. Dip each stuffed chilli pepper into the gram flour batter, then carefully place them into the hot oil. Fry on medium-high heat until they turn golden brown and crispy.

  4. Once fried, use a slotted spoon to remove the mirchi vadas from the oil. Place them on a kitchen towel to absorb excess oil.

  5. Serve them hot with mint or tamarind chutney with a hot cup of tea.

Tips & Tricks

  1. Adjust the spice levels according to your taste.

  2. To assess the batter's consistency, it should smoothly coat the back of a spoon.

  3. The oil should be hot enough before frying the vada.

  4. Serving depends on the portions served.


From 2 ratings






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Recipe by

Leena Kohli


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