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Sekai Gohan
Mirchi Bada: Jodhpur's Potato-Stuffed Green Chili Fritters
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Bhavnagri chilies (large, mild green chilies) | 200–250 g (8–9 chilies) | The shell that holds the filling |
| Oil for deep-frying | as needed | Frying |
| Potatoes | 250 g (or 4 medium) | Filling base |
| Green chili, finely chopped | 1 (or ½–1 tsp) | Filling: fresh heat |
| Coriander leaves, chopped | 2 tbsp | Filling: fresh herb |
| Fennel seeds (saunf), crushed | ½ tsp (or ground) | Filling: fennel seasoning |
| Coriander powder | ½ tsp | Filling: spice |
| Dry mango powder (amchur) | ½ tsp | Filling: sourness |
| Cumin powder | ¼ tsp | Filling: spice |
| Red chili powder | ¼ tsp | Filling: heat and color |
| Asafoetida (hing) | 1 pinch | Filling: seasoning |
| Salt | to taste | Filling: seasoning |
| Besan (gram flour / chickpea flour) | 1 cup | Batter base |
| Water | ½ cup + 2 tbsp, added gradually | Batter: brings it to medium-thick |
| Asafoetida (hing) | 1 pinch | Batter: seasoning |
| Red chili powder | ¼ tsp | Batter: heat and color |
| Salt | to taste | Batter: seasoning |
Steps
1Rinse and dry the chilies
Rinse 8–9 oz (200–250 g) chilies and wipe them completely dry. Removing the stems is optional.
2Slit the chilies and remove the seeds
Cut each chili lengthwise along one side, leaving 0.5 inches (0.5–1 cm) uncut at the end so it stays in one piece. With a small spoon or the knife tip, scrape out the seeds and pith.
3Cook the potatoes until tender
Steam or boil 9 oz (250 g) (4 medium) potatoes until a fork slides in easily.
4Peel and mash while warm
While the potatoes are still warm, peel them and mash them in a bowl.
5Season the filling
Add the chopped green chili, coriander leaves, crushed fennel, coriander powder, amchur, cumin powder, red chili powder, a pinch of hing and salt to taste. Mix until the seasonings are spread evenly through the potato.
6Stuff the chilies
Spoon the filling into the slit of each chili, dividing it evenly among them.
7Make a medium-thick batter
In a bowl, combine 1 cup besan, a pinch of hing, ¼ tsp red chili powder and salt to taste. Add water a little at a time, starting with about ⅓ cup, and whisk to a smooth batter of medium thickness. You will use around ½ cup + 2 tbsp in all, but your flour decides. If the batter turns thin, add a little more besan.
8Coat the stuffed chilies
Dip each stuffed chili into the batter so it is covered all over.
9Fry, turning once one side is colored
Heat oil for deep-frying until medium-hot. Gently slide in the coated chilies. When the underside has taken on color, turn them with a slotted spoon, then fry until both sides are golden and crisp. If the oil is not hot enough, the fritters absorb oil. If it is too hot, the outside browns too quickly.
10Lift out of the oil
When a fritter is golden and crisp, lift it out with the slotted spoon.
11Drain on kitchen paper
Set the fried mirchi bada on kitchen paper to drain the excess oil. Fry the rest in batches the same way.
12Serve hot
Serve the mirchi bada hot. Ketchup, a chutney or bread on the side are all options.