Stuffed Mirchi Wada/Bharwa Mirchi

Name: Stuffed Mirchi Wada/Bharwa Mirchi
Cuisine: Indian
Ingredients: 10-12 Palm length Green Chilli (300gm around); 5-6 Medium sized potatoes; 3 Onions; 1-2 teaspoon garam masala; Oil as much required; 2-3 pinch Hing; 1 tsp Jeera (cumin seeds); 1/2 teaspoon Lemon juice; Salt to taste; Coriander leaves (chopped); 1 tsp Fennel seeds powder(unless you want it's flavor); 2-3 cup Besan, 1 tsp black pepper powder (coarse); 1.5 cup chhash (buttermilk); Necessary spices

Arpan Shobhana Naayak @cook_9447422

Ahmedabad, Gujarat, India

I am Auditor by profession and happened to visit many clients in Beawar,Rajasthan during 2010 to 2012. During my stay and while hanging out there, i came across this item which I never tasted before. I became fan of it and thought of trying them at home. Never discussed with the makers of it then.. anyway so here you go with the recipe, which I believe, is likely being used in Rajasthan

Arpan Shobhana Naayak @cook_9447422

Ahmedabad, Gujarat, India

Saved

Ingredients

10-12Palm length Green Chilli (300gm around)
5-6Medium sized potatoes
3Onions
1-2 teaspoongaram masala
Oil as much required
2-3 pinchHing
1 tspJeera (cumin seeds)
1/2 teaspoonLemon juice
Salt to taste
Coriander leaves (chopped)
1 tspFennel seeds powder(unless you want it's flavor)
2-3 cupBesan, 1 tsp black pepper powder (coarse)
1.5 cupchhash (buttermilk)
Necessary spices

Saved

Steps

1

Cut the chillis from middle area (dont cut into parts)
2

Steam the potatoes. Heat 2-3 tsp oil in Kadai and add Jeera to it. Let it pop up. Now chop the onions and add into it. Saute well until pink or transparent. Add garam masala, salt and hing. Mix well. Prepare this masala.
3

Take out the steamed potatoes and let them dry in air for 15 minutes around. Pill out the skin and Mash them well. Mix them up in ready masala with lemon juince and pepper powder as per Step 2 above. sprinkle chopped coriander leaves and mix well.
4

Prepare a thick batter of besan using Chhash (instead of water) and necesary spices as per taste. Keep it aside for half and hour. Till then fill the stuffing in cut chilies. Once stuffing is done, dip the chilies into batter and fry them on sim flame until they catch golden colour.
5

Serve the hot stuffed Mirchi Wada with Tomato ketch up or Dahi.