Stuffed Chillies Jodhpur Style - 2
Mirchi Vada Jodhpuri - 2
If you make this dish, send your pictures via the contact link above. We may be able to post them here.
A popular dish in Rajasthan in India, often sold, freshly made, by street hawkers. They are called Mirchi Bada. Serves 5-6 (2 chillies each).
| Like this recipe on Facebook |
Ingredients
| • | 150 gm. or 10-12 long, green chilli peppers (the type used for making stuffed chilli pickle). |
| • | Pan of boiling water |
| • | Oil for deep frying |
| • | For stuffing: |
| • | 2 large potatoes, boiled in their skin, peeled and mashed |
| • | 3/4 tsp. salt (to taste) |
| • | 3/4 tsp. chilli powder (to taste) |
| • | A small bunch of green coriander leaves, finely chopped |
| • | 3-4 green chillies, very finely chopped |
| • | 3/4 tsp. dry mango powder or amchoor |
| • | 150 gm. or 1 medium onion, finely chopped |
| • | 1 tsp. anar-dana (dry pomegranate seeds) powder or amchoor (dry mango powder) |
| • | 1 tbs. cashew, nuts halved |
| • | For batter |
| • | 150 gm. or 1/2 cup besan or gram flour |
| • | Salt to taste |
| • | Chillies to taste |
| • | A pinch of baking powder |
| • | Water to make batter of dropping consistency |
Instructions
| 1. | Slit the side of each chilli along its entire length. |
| 2. | Place chillies in boiling water and cook for 2-3 minute. Drain immediately and keep aside to cool. |
| 3. | Making stuffing: |
| 4. | Add all stuffing ingredients in a bowl. Divide in portions same as number of chillies. |
| 5. | Stuff each chillie with this mix and keep aside |
| 6. | Making batter: |
| 7. | Mix all ingredients and beat vigorously until soft. Egg beater is good for this. It is better to add a little water at a time, as you are beating it. |
| 8. | Frying: |
| 9. | Heat oil. It has reached correct temperature when a drop of batter dropped in it sizzles and floats to the surface quickly. It should not be smoking hot. |
| 10. | Dip each chilli in batter and coat it well. Drop gently in the oil (to avoid splashing your hand) and fry in batches until golden. |
| 11. | Take out of oil, place on a plate and flatten a little. Keep aside |
| 12. | Fry again until just before serving, until crisp and golden brown. |
| 13. | Serve with Green Mango Chutney and Imli Chutney. |
| 14. | Also see Chat Selection. |
Notes
| • | They can also be served as follows: cut ready chillies into thick slices, arrange on a platter, cover in lightly beaten natural yoghurt and serve with imli chutney, like a 'chaat'. |
| • | Stuffed green chillies can be used to make Chapati/Roti Rolls. |
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
| Like Mamta's Kitchen on Facebook |
Content copyright ©2001-2013 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2013 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to webmaster@mamtaskitchen.com
