Mirchi bada is a popular Rajasthani snack made with large green chillies stuffed with a potato filling and then dipped in besan batter before frying. It tastes crisp on the outside and soft inside. It is eaten with chutney and hot tea and feels filling.
Mirchi bada starts with choosing the right green chillies because the chillies decide the flavour and size of the snack. The long Bhavnagri or thick green chillies work well because they hold the potato stuffing properly. The chillies are slit and seeds removed so the heat becomes mild and the stuffing sits well inside. This keeps the bada balanced and gives a good bite when cooked.
The potato filling is simple and made with boiled potatoes, a little chilli powder, turmeric and some ajwain or saunf for flavour. The potato mixture must be smooth enough to fill but still firm so it does not fall apart while dipping in the batter. The stuffed chillies stay ready while the batter gets prepared. The batter is made using gram flour with a little rice flour, turmeric, chilli and salt, and it needs to be thick so it coats well.
Frying is the part where the mirchi bada gets its crunch. The oil must be hot but not too hot because the outside browns fast while the inside stays soft. The chillies
Read MoreWash the chillies and pat them dry. Slit each chilli lengthwise and remove the seeds gently so they stay mild.
Mash the boiled potatoes in a bowl. Add chilli powder, turmeric, ajwain and salt and mix till it becomes even.
Fill each chilli with the potato mixture. Press lightly so the filling stays in place.
To make the batter, mix besan, rice flour, turmeric, chilli powder and salt. Add water little by little till it becomes thick and smooth.
Heat oil in a kadai. Dip each stuffed chilli in the batter and place it gently into the hot oil.
Fry the mirchi badas on medium heat till they turn golden and crisp. Take them out and place them on a plate lined with tissue.
Serve hot with green chutney or tamarind chutney.
The oil may not have been hot enough. Medium-hot oil keeps the coating crisp.
The batter may have been thin. A thicker batter sticks better to the chillies.
Large, mild chillies work best. Smaller chillies are harder to fill and may taste too spicy.
The seeds may not have been removed completely. Removing the seeds keeps the heat mild.
You can try, but they will not become as crisp. Frying gives the usual texture.
Yes, you can stuff them ahead and keep them in the fridge. Batter and frying should be done fresh.
Water may have been added too fast. Add water slowly and whisk till smooth.
Yes, but only once. Strain the oil and store it properly.
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