Monsoon spl Jodhpuri Stuffed Mirchi Vada Jodhpuri Mirchi Vada Mirchi Pakoda

Ingredients

• 2 no. Garlic cloves, chopped
• 1 inch Ginger, peeled & sliced
• 4 no. Green chillies, less spicy & roughly chopped
• 2 tbsp Coriander seeds
• 2 cup Gram flour
• ¼ tsp Carom seeds, Ajwain
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• 1 tsp Oil
• Salt to taste
• ½ tsp Sugar
• ⅓ cup Water
• 2 tsp Oil
• 1 tbsp Vinegar
• 1 tsp Baking soda
• 2-3 tbsp Oil
• 1 tsp Cumin seeds
• ½ tsp Fennel seeds
• A pinch of Asafoetida
• Prepared ginger garlic paste
• 6 no. Boiled potatoes (peeled & mashed)
• 1 tbsp Roasted coriander seeds, crushed, roasted coriander seeds
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• Salt to taste
• ½ tsp Sugar
• 1 tsp dry Mango powder (optional) amchur (dry mango powder) powder
• 1 tsp Citric acid, lemon extract
• 12-15 no. Bhavnagri mirch (trim tail & deseed)
• Salt to taste
• Prepared stuffing
• 2 tbsp fresh Coriander leaves, chopped
• 1 no. Spring roll sheet
• Oil for frying
• Coriander sprig, coriander leaves

Steps

1. In a mortar pestle, add ginger, garlic, green chillies and grind it into a coarse paste.
2. Keep it aside for further use.
3. In a pan, add coriander seeds and roast it for 2-3 minutes on low flames until aromatic.
4. Transfer it to a parchment paper and crush it coarsely with the help of a rolling pin.
5. Keep it aside for further use.
6. In a bowl, add gram flour, carom seeds, degi red chili powder, a pinch of asafoetida, oil, salt to taste, sugar, water and make it smooth batter.
7. Add oil, vinegar, give it a good mix and keep it aside to rest for a few minutes.
8. Add baking soda and mix it well.
9. Keep it aside for further use.
10. In a handi, add oil, once it’s hot, add cumin seeds, fennel seeds, a pinch of asafoetida, prepared ginger garlic paste and cook it for a minute.
11. Add boiled potatoes, roasted coriander seeds, degi red chili powder, turmeric powder, salt to taste and cook it for 5-6 minutes.
12. Finish it with sugar, dry mango powder, citric acid and let it cook for a minute.
13. Transfer it to a tray or bowl, add fresh coriander leaves and mix it well.
14. keep it aside for further use.
15. Take bhavnagri mirch, sprinkle some salt to taste and marinate it well.
16. Stuff the mirch with prepared stuffing and seal the edges properly.
17. Dip the mirchis into batter, drop it into hot oil and fry them until golden in colour.
18. Transfer it to a serving dish and garnish it with coriander sprig.
19. Serve hot with green chutney and tamarind chutney.