Mamta's Kitchen

Mirchi Vada Stuffed Green Chillies Jodhpur Style - 2

Mirchi Vada Jodhpuri - 2

Rashim Sukhani

This is a popular dish from Rajasthan in India it is often sold, freshly made, by street hawkers. Serves 5-6 (2 chillies each).


  • 150 gm. or 10-12 long, finger thick 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 thin 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

  • Chillie powder to taste

  • A pinch of baking powder

  • Water to make batter of dropping consistency


  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. Place all stuffing ingredients in a bowl and mix. Divide in portions same as number of chillies.

  5. Stuff each chillie with this mix and keep aside.

  6. Making batter:

  7. Mix all batter ingredients in a bowl and beat vigorously until soft and fluffy. Egg beater is good for this. It is better to add a little water at a time, as you are beating it, to get a coating consistency.

  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. Chillies fried too fast, will not be crisp.

  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 light golden, slightly undercooked.

  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.


  • 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.

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