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 😊

Similar Recipe posted Kadhi Kachori:

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Street Food Series: Chicken Vada Pav Recipe

Vada Pav is a iconic street food of India, originated in Maharashtra. Combination of chutneys, potato fritters sandwiched in pillowy pav buns is a very addictive and pocket friendly snack sold during tea time.

I thoroughly enjoy the vegetarian version vada pav but wanted to experiment and try the same recipe using chicken mince. This is vada pav recipe is purely my experiment and we enjoyed the flavors and taste.

Chicken Vada Pav Recipe Video

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Ingredients Chicken Vada:
2 to 3 Loafs Pav Buns
3 Medium Boiled Potatoes (Peeled and Crumbled)
250 Grams Chicken Mince (Godrej Real Good Chicken Keema)
100 Grams Frozen Peas
1 Large Onion (Finely Chopped)
1 Inch Ginger (Finely Chopped)
10 Pearls Garlic (Finely Chopped)
3 Sprigs Curry Leaves (Finely Chopped)
5 Sprigs Coriander Leaves (Finely Chopped)
3 Green Chilies (Finely Chopped)
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala (Kitchen King)
1 Tbsp Coriander Powder
1 Tbsp Dried Fenugreek Leaves
3 Tbsp Oil + Oil for frying
Salt as per taste...

Method:
Heat a wok with oil on medium flame. Add finely chopped ginger, garlic and chilies to the oil and fry for a minute.

Add dry spice powders (chilly powder, turmeric powder, dried fenugreek, garam masala, coriander powder) to the ginger masala and fry for few seconds.

Add finely chopped onions, half the amount of chopped curry leaves and coriander leaves to the onion and fry a bit.

Add the chicken mince, peas and coarse salt fry the chicken in the masala for a minute.

Add 1 1/2 cups water stir well, cover and cook until water evaporates and the chicken is tender.

Add boiled and crumbled potatoes to the chicken, stir and well combine both the ingredients.

Place on low flame setting constantly stir and fry making sure the moisture has absorbed. Once all the moisture have absorbed remove from flame and allow the mixture to reach room temperature.

Ingredients for Batter:
2 Cups Sifted Chickpea flour (Kadalai Maavu / Kadale hittu)
1 Tbsp Chilly Powder
1 Tsp Carom Seeds
1/4 Tsp Cooking Soda
2 Tbsp Hot Oil
Salt as per taste...

Method:
In a mixing bowl add the sifted chickpea flour, chilly powder, carom seed powder, cooking soda and salt as per taste. Pour 2 tbsp hot oil on the ingredients which will enhance the flavors.

Gradually add water and mix to form a smooth batter. Prepare a batter slightly thicker than a pan cake batter. Allow this batter to rest for 10 minutes on kitchen counter. 

Place enough oil for frying in a wok on lowest flame setting. Allow the oil to gradually reach temperature.

Ingredients for Spicy Mayo Chutney:

1/4 Cup Spicy Red Chaat Chutney (Recipe Blog)

1/4 Cup Plain Mayonnaise

1/4 Tsp Cumin Powder, Chilly Powder, Chaat masala and Salt Optional

Method:

Combine the red chilly chutney and mayo to form a smooth chutney and reserve. To enhance the flavors and taste we can spike the chutney with cumin powder, chilly powder, chaat masala and salt.

 Spicy Chaat Red Chilly Chutney Recipe Video

Lets Prepare Chicken Vada Pav:
Slit and soak few green chilies in salt for few minutes.

Once the chicken mixture has reached room temperature check for salt and spice level add if needed, form lime size roundles and reserve.

Whisk the batter once and adjust the consistency. If we dip our finger it should coat our finger.

Dip the chicken roundles in batter and gently drop in hot oil and fry for 2 minutes on each side until it turns golden in color.

Drain the vadas from hot oil and reserve on a tissue paper. Fry the salt marinated chilies in hot oil, drain and reserve. 

We can pan toast the pav buns in butter and start preparing vada pav, if you enjoy butter toasted bread.

Once the ingredients are ready to assemble, gather your family and let every person prepare their pav buns. This is very interactive way of connecting with your friends and family.

Slit the pav buns in the middle generously apply the chutney mayo and place the chicken vada serve the chicken vada pav as hot as possible...Enjoy 😉

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Family Favorite & Repeat Order from Kabab Choice , Vidyaranyapura - Bengaluru

We have been regularly ordering food from this place Kabab Choice located at nanjappa circle - Vidyaranyapura. These guys prepare the best rotisserie grill chicken, fried chicken kababs, chicken biryani, shawarma and arabian pulpy grape juice.

This place is a takeaway joint...school / college kids and locals tend to binge on shawarma at the location, but we prefer to pack it home. Only downside they start after 4 pm sometimes biryani and few items on the menu is sold out.

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They are listed on zomato and swiggy app. Packaging is neat and 10 minutes wait only for every order. Service is good. From the time we ordered for the first time I've been waiting to feature them, we really enjoy everything here. Quality and portion size is amazing.

My order was rotisserie grilled chicken (whole chicken) 265/- we can also order half grill chicken, chicken kabab 100/-, chicken biryani 125/-, arabian pulpy grape juice 25/-. Total bill was 525/-. Three of us all adults shared and ate everything, we still had leftovers for next day.

Arabian pulpy grape juice: Chunky grape juice very refreshing pairs well with grill chicken or shawarma...

Rotisserie grilled chicken: very tender and juicy chicken grilled whole and cut into chunks, tossed with home made spices and served with sliced onions and creamy sauce...

Fried Chicken Kabab: As per personal choice we can order with bone or boneless kabab. We prefer with bone kabab, it's moist and juicy. But I felt it was pricey for the amount they serve. Since my dad enjoys this I get him one portion.

Kadak Chicken Biryani: Biryani was moist and good, with three chunky pieces of chicken worth a try. I wouldn't call it the best biryani but neither the worst or rather best option in my location. They serve the biryani with raita.

Overall we feel really lucky to have such good options at our nearest location. Only few items on the menu...they have maintained the quality and consistency of all dishes. Service is awesome this might vary depending on orders and weekends.

Copy Cat Recipe Video Links of Grill Chicken, Chicken Biryani, Chicken Kabab and Pulpy Grape Juice posted on Vidyascooking

Yam Fish Fry Recipe (Elephant Foot Yam)

This meaty and delicious yam / karunai kizhangu / Jimikand / suvarna gadde (in local south indian dialect), is prepped and added to traditional vegetable curries or dry fish curries during monsoon season. 

Very affordable vegetable prepared for large family functions or events. We normally buy this yam in bulk and prepare three to four dishes which would last a week. 

This Yam fried in fish masala is my mother's recipe, very quick and easy to prepare dish with less ingredients, can be  served as a starter or as a side dish for southindian meals...

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When purchasing yam we must always check for a hard shell or hard skin yam. Darker the outer skin best tasting yam. Make sure the yam is not soft it will rot faster. We can store yam upto a month refrigerated. 

Elephant foot yam will always sting your skin and hand while cleaning itchy and irritating feeling throughout the day, in order to  avoid the itchiness while peeling, washing or chopping is to wear a plastic or rubber glove. 

We can also liberally apply oil on our hand and start peeling the skin and scrub the vegetable and wash it thoroughly twice or thrice before chopping.

How to eliminate itchiness from the yam and prepare a edible dish?
After chopping the yam into desired steaks or cubes add it to a pot of boiling water with 2 tbsp coarse salt and lime size tamarind and bring to a rapid boil.

Constantly keep stirring until the yam is tender. Remove from flame and wash thrice, drain excess water using a colander and use as required.

We can store the prepped yam in a airtight container and refrigerate until use this yam will remain fresh upto a weeks time.

Ingredients:
300 Grams Yam (Elephant foot Yam / Karunai Kizhangu)
Lime Size Tamarind
3 Tbsp Chilly Powder
2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/4 Tsp Asafoetida
2 Tbsp Vinegar
Salt as per taste
Oil as required
Curry Leaves for Garnish...

Method:
Once the yam is prepped, start marinating.

In a mixing bowl combine (chilly powder, turmeric powder, asafoetida, coriander powder and salt) gradually add vinegar and mix the masala.

Sprinkle water little at a time and create a smooth masala paste.

Generously apply the masala paste on the prepped yam and allow to marinate for 15 to 30 minutes on your kitchen counter.

Place a pan on medium flame and add 3 tbsp oil. Once the oil heats up place the marinated yam pieces gently and fry for 2 minutes on each side.

Gently keep flipping and frying the yam until the edges turn crisp. Fry the marinated yam in two batches and serve hot. We can fry the curry leaves along with yam and garnish the yam with fried curry leaves...Serve with steam cooked rice and dhal...Enjoy 😊