Mirchi Vada Ki Sabji Recipe

Mirchi Vada Ki Sabji

  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Expert

Mirchi Vada Ki Sabji is a popular Rajasthani side dish.

Mirchi Vada Ki Sabji is a tasty traditional dish. It is easy to prepare from curd based gravy. This is a flavorful dish that goes well with roti and paratha. You can easily prepare this yummy sabji at home by following this simple recipe. Moreover, it is quick to prepare with easily available ingredients. You can prepare this for lunch or dinner or for an office lunch box. So, try to make this sabji at home and enjoy it with your loved ones. Do share your feedback as well.

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This recipe was prepared by a lovely Mom: Lalita Harsh From Rajasthan

Tips and Suggestions by a Mom Chef:

  • The besan batter should be thick consistency.
  • The boiled potato should be roughly mashed.
  • You can prepare mirchi vada chaat also from mirchi vada.
  • Cut the mirchi vada with kitchen scissors to cut it neatly.
  • You can cut the mirchi vada as per choice.
  • Keep stirring continuously after adding curd mixture till it starts to boil otherwise, curd will curdle.
  • Water should be added only after the curd mixture boils well.

For more such exciting recipes like Mirchi Vada Ki Sabji, please click on the following links:

  1. Mirchi Vada | Aloo Mirchi Bhajji
  2. Sev Pudina Paratha
  3. Leftover Dal Stuffed Paratha

 

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Ingredients

  • FOR PREPARING MIRCHI VADA :
  • Green chilli / Hari mirch - 2
  • Gram Flour / Besan - 1 Cup
  • Salt - As per taste
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp + As required
  • Water - As required
  • Boiled Potato / Uble Hue Aloo - 1 Peeled and roughly mashed
  • Tatri / Nimbu Ke Phool - 1/2 tsp
  • Dry Mint Powder / Pudina Powder - 1/2 tsp (optional)
  • Oil - For frying
  • FOR PREPARING MIRCHI VADA KI SABJI :
  • Clarified Butter / Ghee - 2 tbsp
  • Asafoetida / Hing - 1/4 tsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Curd / Dahi - 1 Cup whisked
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Turmeric Powder / Haldi Powder - 1 tsp
  • Coriander Powder / Dhaniya Powder - 1 & 1/2 tsp
  • Salt - As per taste
  • Dry Mint Leaves / Sukha Pudina - 1 tsp
  • Water - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING MIRCHI VADA :
  2. Make a vertical slit on green chilli from top to the bottom and scoop out the seeds.
  3. Take gram flour in a bowl. Add salt, and 1/2 tsp of red chilli powder. Mix well.
  4. Add water gradually to prepare a thick consistency batter. Keep it aside.
  5. Take boiled and roughly mashed potato in a mixing bowl. Add salt, 1/2 tsp of red chilli powder, tatri, and dry mint powder. Mix well.
  6. Now, stuff the prepared potato stuffing in the green chilli. Then coat the green chilli's outer side with potato stuffing. Likewise, prepare another green chilli.
  7. Meanwhile, heat oil in a deep frying pan over medium flame. When the oil is medium hot, dip the stuffed mirchi in the prepared besan batter, and coat it evenly using a spoon.
  8. Place it gently into the hot oil, when the top surface turns light golden brown, flip them using a slotted spoon.
  9. Deep fry them until crispy and light golden brown from both sides, on medium flame.
  10. Once done, take them out to a plate using a slotted spoon. Cut it into small pieces using kitchen scissors. Keep it aside.
  11. FOR PREPARING MIRCHI VADA KI SABJI :
  12. Take curd in a mixing bowl. Add red chilli powder, turmeric powder, coriander powder, and salt. Mix well.
  13. Heat ghee in a pan. Add asafoetida, cumin seeds, and the prepared curd mixture. Mix well.
  14. Keep stirring continuously till it starts to boil otherwise, curd will curdle.
  15. Then add dry mint leaves by rubbing between your palms. Mix well.
  16. Now add the prepared mirchi vada pieces and a little water. Mix well.
  17. Boil it on high flame for 1 to 2 minutes. Keep stirring occasionally.
  18. Then keep the flame low and boil it on low flame for 2 to 3 minutes. Keep stirring occasionally.
  19. When the gravy becomes thick, turn off the flame and take it out in a serving bowl.
  20. 'Mirchi Vada Ki Sabji' is ready to be served.

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