Street Food Series: Mirchi Vada Recipe + Kadhi Mirchi Vada

Over the years I have discovered few unknown or less popular street foods in Bangalore. Many niche or restricted to only certain business class communities have their own chaat shops and regular bajji shops in the locality serving these type of dishes to known customers or on request. On one such outing, I was casually strolling in the old city and I came across this mirchi vada joint dishing out hot bajjis all day.

Boss lady was typical rajasthani preparing delicious food... I asked her for the recipe without hesitation she took me inside her kitchen and showed all the ingredients used in the recipe...we became very close friends sharing recipes and ingredients...Nowadays I visit her all the time if I'm in the area.

Recipe Video Posted for Mirchi Vada

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Ingredients Potato Filling:
250 Grams Potatoes (Washed, Boiled, Peeled and Crumbled)
1 Large Onion (Washed, Peeled and Finely Chopped)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seed
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil...

Method:
Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped onion, ginger, chilly and coriander to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients till the onion turns pink in color.

Add the crumble potatoes to the onion masala and fry till the moisture from the potatoes reduce.

Once the potato is well cooked in the masala the oil will slightly surface on the sides and the potato will release good aroma. Remove the filling on a plate and allow to reach room temperature.

We can prepare and refrigerate the filling in a air tight container up to a weeks time.

Ingredients for Kadhi Recipe:
250 Ml Fresh Plain Yogurt
150 Grams Chickpea Flour (Sifted Twice)
1 Inch Ginger (Washed, Peeled and Finely Chopped)
4 Green Chilies (Washed and Finely Chopped)
5 Sprigs Coriander (Washed thrice and Finely Chopped)
1 Tbsp Coriander Seeds (Coarsely Crushed)
1/4 Tsp Nigella Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
6 Seeds Fenugreek
1 Tbsp Kitchen King Masala or Garam Masala
1 Tbsp Chaat Masala
1/4 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Asafoetida
Salt as per taste
3 Tbsp Oil
1 Liter Water...

Method to Prepare Kadhi:
Whisk and combine the yogurt and chickpea flour in a smooth consistency.

Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter.

Add the finely chopped ginger, chilly and coriander leaves to the spices and fry on medium high flame.

Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients for few seconds.

Add the diluted chickpea flour and yogurt to the spice masala and stir constantly on low flame. Making sure the yogurt does not split.

Once the yogurt curry boils check for seasoning and spice level, add if needed. Remove the curry from flame and start preparing Mirchi Vadas.

Ingredients for Mirchi Bajji:
For Batter:
150 Grams Split Black Gram Dhal
2 Cups Sifted Chickpea Flour
1 Tbsp Chilly Powder
1/4 Tsp Asafoetida
1 Tsp Carom Seeds
1 Tsp Cumin Powder
3 Tbsp Hot Oil
1/4 Tsp Cooking Soda (Soda bicarb)
Salt as per taste...

Method:
Prepare the batter:
In a mixing bowl wash the black gram dhal thrice and soak for thirty minutes. Once the dhal doubles in volume drain and wash twice.

Drain all the excess moisture in the dhal and add to a mixer jar in small batches. Add 2 to 3 tbsp water and grind to form a smooth batter and reserve. Prepare the batter in batches to achive smooth texture and even batter.

Heat 3 tbsp oil in a fry pan or ladle on slow flame. In a mixing bowl combine the sifted chickpea flour, chilly powder, asafoetida, carom seeds, cumin powder and salt. Add the ground batter and mix well.

Add hot oil and mix well. Add water gradually in small amounts and form a smooth batter. Make sure the batter is not to thin neither to thick, slightly thinner than a pancake batter.

To check the batter consistency dip your finger if the batter coats evenly in your finger its perfect. Allow the batter to rest on kitchen counter for 5 to 10 minutes.

For Bajji:
500 Grams Banana Peppers
Potato Filling
Batter
Oil For Frying

Garnish:

Mint Chutney

Chilly Chutney

Yogurt

Boondi or Sev (ompodi)

1 Medium Onion Finely Chopped

5 Sprigs Coriander Finely Chopped

1/2 Cup Whisked Yogurt

1/2 Lime Juiced

1/2 Tbsp Chaat Masala

1/2 Tbsp Cumin Powder

1/2 Tbsp Chilly Powder...

Chutney Recipe Video's For Chaats

Mint and Coriander Chaat Chutney Recipe Video

Red Chilly Chaat Chutney Recipe

Tamarind Chaat Chutney Recipe

Prepare the Mirchi:

Wash the banana peppers twice, pat dry...slit the chilies in the middle, check for any insects... remove all the seeds and reserve.

Place oil in a wok for frying on low flame. Once the oil reaches temperature start preparing bajjis.

Feel free to use your hands to stuff the chilly with potato stuffing mix. Make sure the potato stuffing is in room temperature before stuffing.

Heat oil in a wok for frying on medium flame. We need at least 500 ml oil to fry the mirchi vadas.

Dip each chilly pepper in the batter, shake out excess batter and gently drop in hot oil. Do not crowd the oil fry 2 to 3 chilly pepper at a time.

Fry the peppers for 2 minutes on each side on low to medium flame. Once the bajjis turn golden in color drain from oil and place in a plate lined with absorbent paper.

Start assembling the bajjis in a serving plate... we can enjoy the bajjis as it is or with the kadhi... 😉

The spicy and creamy potato filling and crunchy batter fried bajjis are a prefect snack come meal during travel or after a hectic day. This dish is so comforting and enjoyed by all age groups...

Michi Vadas with stuffing in the middle...

Start Assembling the Mirchi Vada:
Using sharp kitchen scissors cut the mirchi vada into bite size pieces place the chopped pieces of mirchi vada in serving plate or bowl.

ladle the hot yogurt curry on the vadas. The ratio to serve one plate of kadhi vadas is 3 vadas and 5 ladles of yogurt curry.

Top the vadas with chilly chutney and mint chutney also top it with whisked yogurt and sprinkle some cumin, chaat masala and chilly powder.

Finally garnish with finely chopped onions, coriander leaves, few drops of lime and boondi...Serve as hot as possible...Enjoy 😊