Ingredients
| Ingredient | Quantity |
|---|---|
| Green Chillies (large and less fiery) | 8 |
| Potatoes (Aloo) – boiled and mashed | 2 |
| Gram flour (besan) | 1 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/4 teaspoon |
| Black Salt (Kala Namak) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Coriander Leaves – finely chopped | 2 tablespoons |
| Green Chilli – finely chopped | 1 |
| Chaat Masala Powder (for garnish) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil (for deep frying) | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | Approx. 4g |
| Carbohydrates | Approx. 30g |
| Fat | Approx. 10g |
Instructions
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Preparation of Chillies: Begin by washing the green chillies thoroughly. Slit them lengthwise and carefully deseed them. Set aside for later use.
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Cooking Potatoes: In a pressure cooker, boil the potatoes for about three whistles. Once they cool down, peel and mash them well, then set them aside.
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Making the Batter: In a mixing bowl, combine the gram flour, red chilli powder, ajwain, salt, and enough water to create a thick batter that will coat the back of a spoon. Set this aside.
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Preparing the Filling: In another bowl, mix the mashed potatoes with finely chopped green chilli, cumin powder, garam masala, chaat masala, amchur, black salt, and chopped coriander leaves until well combined.
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Stuffing the Chillies: Carefully take the slit chillies and fill each with the potato mixture, sealing them tightly to prevent any filling from leaking out.
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Frying the Badas: Heat sunflower oil in a wide pan over medium heat. Dip each stuffed chilli into the prepared batter, ensuring it’s well coated on all sides. Gently drop them into the hot oil.
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Cooking: Allow the mirchi badas to fry for about a minute on one side before flipping them over to cook the other side until they are crisp and golden brown. Use a slotted spoon to remove them and place them on a plate lined with oil-absorbent paper.
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Serving: Once all the chillies are fried, sprinkle some chaat masala over the top for added flavor. Serve the Rajasthani Mirchi Bada with a side of green chutney and a cup of masala tea, making for a delightful snack perfect for tea time or any occasion.
Enjoy this crispy, spicy treat that embodies the essence of Rajasthani cuisine!