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Resplendent Rajasthan!

Our Indian street food adventure continues as we head towards Rajasthan to explore (virtually, of course) one of their delightful, mouth-watering savouries. This time we will tantalize our taste-buds with a winter snack known as Jodhpuri Mirchi Vada.

Mirchi means green chilli – and this snack is usually made with large oversized chillies that are in abundance during the winter months.

Here are the ingredients that you will require for this recipe.


  1. Green Chillies: 12 large and one regular-sized

  2. Gram Flour (Besan): 100 grams

  3. Potatoes: 3

  4. Mustard Oil: 4 tablespoons

  5. Ginger (Adrak) paste: 1 teaspoon

  6. Coriander (Dhania) Leaves: One small bunch

  7. Cumin (Jeera) seeds: 1 teaspoon

  8. Carom (Ajwain) seeds: 1 teaspoon

  9. Baking Soda: Just a pinch

  10. Coriander (Dhania) powder: 1 teaspoon

  11. Red Chilli Powder: 1 teaspoon

  12. Turmeric (Haldi) powder: Just a pinch

  13. Mango powder (Amchur): 1 teaspoon

  14. Garam Masala: Just a pinch

  15. Salt: to taste

The ingredients mentioned above are for making three servings. Adjust the ingredients proportionately according to the number of servings you require.


Rinse and dry the large green chillies.

Finely chop the regular-sized green chilli.

Wash and peel the potatoes. Boil them till they become soft (use a fork to make sure they are done). Then mash them and keep aside.

Finely chop the coriander leaves.


In a mixing bowl, add the gram flour along with a little water to make a thick batter. Add the carom seeds, half-a-teaspoon of red chilli powder, the baking soda and a pinch of salt. Mix well. Your batter is now ready. Cover the mixing bowl with a lid and keep aside for around 15 minutes.

Heat two teaspoons of Mustard Oil in a pan on a Medium flame. When the oil becomes hot, sauté the cumin seeds till they splutter. Then add the turmeric powder, coriander powder, ginger paste and the finely chopped green chilli. Continue to sauté.

After a minute or so, add the mashed potatoes along with the remaining red chilli powder, the mango powder and garam masala. After a couple of minutes, add the chopped coriander leaves, mix well – and turn the flame off. Let the contents of the pan cool a little. Your stuffing is now ready.

Take the large chillies and carefully make a long vertical slit in each chilli. Fill each chilli with the stuffing, using a spoon or your hands – whatever is more convenient for you.

When you have finished stuffing the green chillies, coat each chilli with a thick layer of the batter.

Heat the remaining Mustard Oil in a pan on a High flame till it reaches its smoking point. Reduce the flame to Medium and deep-fry the stuffed and batter-coated green chillies till they turn golden brown on the outside.

Turn the flame off. Remove the fried chillies from the pan and place them on paper towels to drain the excess oil. However, since we are using cold-pressed Mustard Oil for deep-frying the chillies, this process is not essential – because Mustard Oil is very healthy and is, moreover, absorbed into food in very small quantities while frying or cooking. 

Your traditional Jodhpuri Mirchi Vada is now ready to be served. Arrange them on a plate and serve hot with mustard sauce, tomato ketchup or any chutney of your choice.

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