Mirchi Vada/Fritter Curry

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Mirchi vada curry.
Bought these chilies without any prior planning. Ended up in a delicious without onion garlic curry.

I have used large green chilies which are used in stuffed chilli pickle. You can use any large size chilli which are mild in taste. Not too hot. You can us Bhavnagari chilies too.

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Recipe

Large size green chilli  – 10-12

Potatoes  – 2 -3 boiled and mashed

Tomato  – 2 chopped

Ginger  – 1/2 inch piece

Cardamom  – 2

Cloves  – 2-3

Cinnamon  – a small stick

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Kashmiri red chilli powder  – 1 teaspoon

Salt to taste

Sugar  – 1/2 teaspoon optional

Garam masala powder  – 1/4 teaspoon

Oil  – 1-2 tablespoon

For potato filling

Salt to taste

Cumin powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder or dry mango powder – 1 teaspoon

Green chilli  – 1 finely chopped

Coriander leaves  – 1 tablespoon chopped

For batter

Gram flour/ chickpea flour or besan – 1 cup

Coriander leaves  – 1 teaspoon chopped

Salt to taste

Water to make thick batter

Asafetida/ hing – 1/4 teaspoon

Cumin powder  – 1/2 teaspoon

Oil for deep fry

Method

Mix all the spices,  chopped green chilli,  coriander  leaves and salt in mashed potatoes. Mix well and keep aside.

Take two chilies. Make long thin slices an keep aside.

Cut the remaining chilies lengthwise and make half. Scoop out the chilies.
Use a spoon to scoop.

Make a thick batter or paste of besan or gram flour , salt and spices with water.

Fill the chilies with potato mixture.
Heat oil in a pan.
Dip the chilies in the batter and drop in the hot oil.

Fry on medium flame till it becomes golden  colour. Take it out and keep aside.

Grind the ginger, tomato, cardamom, cinnamon and cloves. Heat 1-2 tablespoon oil in a pan. I want to use less oil so used 1 tbsp.

Add the ground spices. Fry well then add all the spices, salt,  sugar and thin slices  of two chilies.

Saute till oil leaves the sides. Now add water as much you want the gravy. I made it little dry so added 1 cup water.

Stir well and let it boil. Now add the fried chilies and cook on simmer for 5-6 minutes or until you get desired consistency. And its ready. Garnish with chopped coriander leaves.

Serve with roti/Indian bread, naan or paratha.
Or enjoy with toasted bread.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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