 Mirchi Bada | |
| Alternative names | Mirchi bhaje, Mirchi bhajia, Mirapakay bajji |
|---|---|
| Course | Snack |
| Place of origin | India |
| Region or state | Jodhpur, Rajasthan |
| Associated cuisine | Indian |
| Serving temperature | Hot or warm |
| Main ingredients | Green chillies, gram flour, potatoes |
Mirchi Bada or Mirchi Vada is a vegetarian fast food dish native to Jodhpur in the Indian state of Rajasthan. The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown. It is served hot with tomato sauce or occasionally with mint and tamarind chutney. Banana pepper and Bhavnagri chillis are used for making mirchi bada.
Mirchi Badas are most consumed during the rainy season in india. In the southern part of India, Mirchi Bada is also referred to as Mirchi Bajji, with stuffing variations from place to place.
Preparation
It is prepared by halving a mirchi (banana pepper), filling it with spices, a coating of mashed potatoes, and gram flour. Initially, the green chili is fried alongside the potatoes and spices, and subsequently, it is deep-fried with a layer of gram flour coating. Then it is served hot with ketchup or chutneys.
Variation
One variation of Mirchi bada is Mirapakay bajji from Telugu states.
References
- "Rajasthani Mirchi Vada Recipe by Niru Gupta". NDTV Food. Retrieved 5 May 2024.
This is a popular street snack of Rajasthan also known as Jodhpuri Mirchi Vada
- "Rajasthani Mirchi Vada Recipe by Niru Gupta". NDTV Food. Retrieved 5 May 2024.
- "Rajasthani Cuisine". Rajasthan Tourism.
- "Mirchi Bada". INDIAN CULTURE. Retrieved 20 October 2023.
- ^ "Jodhpur eats one lakh Mirchi Vada per day! Know more about traditional Rajasthani snack". Financialexpress. 2 August 2019. Retrieved 21 October 2023.
- "Jodhpur eats one lakh Mirchi Vada per day! Know more about traditional Rajasthani snack". Financialexpress. 2 August 2019. Retrieved 7 May 2024.
- K, Lim T. (30 January 2012). Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits. Springer Science & Business Media. ISBN 978-94-007-1764-0.
