Mirchi vada

Name: Mirchi vada
Cuisine: Indian
Ingredients: For aloo stuffing; 2 potato, boiled & mashed; 1 tsp coriander seeds, crushed; 1/2 tsp fennel seeds,crushed; 1 chilli, finely chopped; 1/2 tsp ginger paste; 3/4 tsp kashmiri red chilli powder; 1/2 tsp chaat masala; 1/2 tsp aamchur powder; 1/4 tsp ajwain; pinch hing; 2 tbsp coriander, finely chopped; 1/2 tsp salt; For besan batter; 1 cup besan; 1/4 tsp turmeric; 1/2 tsp kashmiri red chilli powder; pinch hing; 1/2 tsp salt; 1/2 cup water; Oil for frying

Subhalaxmi Samantaray @cook_17576378

#goldenapron3.0
#week18

Subhalaxmi Samantaray @cook_17576378

#goldenapron3.0
#week18

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Ingredients

For aloo stuffing
2potato, boiled & mashed
1 tspcoriander seeds, crushed
1/2 tspfennel seeds,crushed
1chilli, finely chopped
1/2 tspginger paste
3/4 tspkashmiri red chilli powder
1/2 tspchaat masala
1/2 tspaamchur powder
1/4 tspajwain
pinchhing
2 tbspcoriander, finely chopped
1/2 tspsalt
For besan batter
1 cupbesan
1/4 tspturmeric
1/2 tspkashmiri red chilli powder
pinchhing
1/2 tspsalt
1/2 cupwater
Oil for frying

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Steps

1

In a large mixing bowl take 2 boiled and mashed potato.
also add 1 tsp coriander seeds, ½ tsp fennel seeds, 1 chilli, ½ tsp ginger paste, ¾ tsp chilli powder, ½ tsp chaat masala, ½ tsp aamchur, ¼ tsp ajwain, pinch hing, 2 tbsp coriander and ½ tsp salt.
2

Combine well making sure all the spices are combined well.
further stuff the prepared aloo masala into the chilli.
3

Now dip the stuffed mirchi into besan batter and coat completely.
deep fry in hot oil keeping the flame on medium.
4

Stir occasionally, until the bajji turns golden and crisp.
drain off the mirchi bajji over kitchen paper to remove excess oil.
enjoy mirchi bada with green chutney and tamarind chutney.