This Rajasthani unique is going to be a terrific addition to the list of your sham ka nashta. So, get ready for a spicy & yummy tickle to your taste buds.

MIRCHI VADA

Components

4-5 bhavnagri chillies
Stuffing
2 tablespoons oil
1 tsp mustard seeds
1/4 tsp asafoetida (hing).
8-10 garlic cloves, crushed.
1/4 tsp turmeric powder.
3 medium potatoes, boiled and peeled.
Salt to taste.
1 tablespoon chopped fresh coriander leaves.
2 tsps white sesame seeds.
Batter.
1 cup gram flour (besan).
Salt to taste.
1/4 tsp turmeric powder.
A pinch of red chilli powder.
A pinch of asafoetida (hing).
A pinch of baking soda.
Oil for deep frying.
To serve.
Green chutney to serve.
Date and tamarind chutney to serve.

Approach.

1. To make the stuffing, heat oil in a kadai, add mustard seeds, asafoetida, garlic 8-10 and sauté till golden brown. Add turmeric and blend well.
2. Add potatoes, mix and cook for 1-2 minutes. Include salt, mix and cook for 1-2 minutes. Add coriander leaves and white sesame seeds and mix. Take the pan off the heat and transfer on to a plate and permit to cool to space temperature level.
3. Meanwhile, make a vertical slit in the green chillies without cutting through.
4. To make the batter, take gram flour in a big bowl, include salt, turmeric powder, red chilli powder, asafoetida, baking soda and 3/4 cup water, mix to a smooth batter of coating consistency.
5. Heat adequate oil in a kadai.
6. Stuff each green chilli with a portion of the potato stuffing. Dip and coat each stuffed green chilli in the batter and slide into the hot oil. Deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
7. Arrange on a serving plate and serve hot with green chutney and date and tamarind chutney.

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