Mirchi vada

#bhajjiya #vada #mirchivada #nonfried #variety #snacks #monsoon_special #side dishes  

 

Ingredients: 6 big green chillis/ mirchis, 2 cups besan i.e. gram flour, 2 tsp turmeric powder, 2 tsp red chillie powder, salt to taste, 2-3 tsp amchur or dried raw mango powder (you can use 2 tsp tamarind pulp instead), 2 tsp asafoetida, 2 tsp + 1/2 tbsp. oil, 1 tbsp. finely chopped onion and tomatoes each,  1 lemon  

 

Preparation time: 25 min

 

Recipe: 

 

1. Wash the chillies and dry them with a napkin. Make a vertical slit in each and keep aside.

 

2. In a bowl, add besan, turmeric powder, red chilli powder, salt to taste, amchur/ tamarind pulp, 2 tsp oil and asafoetida. Mix the ingredients with one hand first. Now add water, slowly to form a consistent paste that can be easily spread over the chillies (not very thick but easy to spread). Do not make it thin.

 

3. Now, cover the chillies with the paste by evenly applying the paste to each of the chilli. Stuff the remainder paste in each of the chillie proportionately.

 

4. In a steamer, grease it with oil and then place all the covered chillies there. Steam for 15 min approximately. The color of the mirchi as well as the covering would change. If not, allow steaming for some more time.

 

5. Now, heat 1/2 tbsp. oil in a non stick pan (shallow). place the steamed mirchis in the pan and on medium gas, stir fry the same for 3-4 min. Remove the vada's on a platter.

 

6. Mix the onion and tomato and add 2 pinches of red chilli powder and salt to taste. Mix it well. In the slits of the hot mirchi vadas, add this mixture and serve it with a dash of lemon juice!