Mirchi Vada Recipe for Snack Lovers

Mirchi Vada Mirchi Vada: Indulge in the flavors of Rajasthan with this beloved street food delight, Rajasthani Mirchi Vada. These crispy fritters encase a zesty potato filling, creating a tantalizing blend of textures and tastes. Crafted from simple ingredients, this recipe promises a culinary adventure that's both satisfying and flavorful.

Mirchi Vada

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Cuisine: Rajasthani

Course: Snacks

Diet: Vegan

Difficulty Level: Moderate


For Potato Stuffing:

  • 250 grams potatoes (about 4 medium potatoes), boiled and mashed
  • 1 green chili, finely chopped (approximately ½ to 1 teaspoon)
  • 2 tablespoons chopped coriander leaves
  • ½ teaspoon crushed fennel seeds or ½ teaspoon fennel powder
  • ½ teaspoon Coriander Powder
  • ½ teaspoon dry mango powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon red chili powder
  • 1 pinch asafoetida
  • Salt, as required

For Batter:

  • 1 cup gram flour (besan)
  • ½ cup + 2 tablespoons water (adjust as needed)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chili powder or cayenne pepper
  • 1 pinch baking soda (optional)
  • Salt, as required

Other Ingredients:

  • 200 to 250 grams Bhavnagri chilies (or 8 to 9 large mild chilies or jalapeño peppers)
  • Oil, for deep frying

Also Read: Kosambari 



  1. Rinse the Bhavnagri chilies thoroughly and pat them dry. Remove the crowns if desired.
  2. Using a knife, slit each chili from one side, leaving about 0.5 to 1 cm space at the bottom before the slit. Carefully scoop out the seeds and pith using a small spoon.
  3. Set aside the prepared chilies.

Making Potato Stuffing:

  1. Steam or boil the potatoes until fork-tender. Peel and mash the potatoes while they are still warm.
  2. Add chopped green chilies, coriander leaves, crushed fennel seeds (or fennel powder), coriander powder, dry mango powder, cumin powder, red chili powder, asafoetida, and salt. Mix well.

Making Mirchi Vada:

  1. Stuff the potato mixture evenly into the prepared green chilies.
  2. In a bowl, combine gram flour, red chili powder, asafoetida, and salt. Gradually add ½ cup water + 2 tablespoons to form a medium-thick batter. Adjust water as needed.
  3. Heat oil in a kadai (wok) for deep frying.
  4. Dip each stuffed chili into the batter, ensuring it's evenly coated.
  5. Carefully place the coated chilies into the hot oil.
  6. Fry until golden brown, flipping them gently to ensure even cooking.
  7. Once crispy and golden, remove the Mirchi Vadas and drain excess oil on kitchen paper towels.
  8. Fry the remaining chilies in batches.

Also Read: Malai Paneer


  • Serve hot Mirchi Vadas with tomato ketchup or coriander chutney, accompanied by a refreshing cup of evening chai.



  • For dry mango powder: Substitute with lemon juice, adjusting to taste.
  • Bhavnagri chilies: Substitute with large chilies used for pickling or jalapeño peppers.

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