Rajasthani Mirchi Vada Pav or also known as Jodhpuri Michi Vada is a popular street food, commonly served as a breakfast dish. This is a spicy bajji or pakora as the North Indians refer, where you have the Green chili stuffed with a spicy potato stuffing spiced with North Indian spices.
Mirchi Bajji is one of my favorite dishes and yes, this is going to be a long post with me rambling away! I know it's been a while since I wrote much. Times are hectic and I literally couldn't manage to write much.
However, Mirchi Bajji is my favorite one. While its a common snack at parents home, making with regular chili was first introduced by Athamma. Uggani, a puffed rice upma, popular in Anantapur district, Andhra, is served for Breakfast along with spicy Mirapakaya Bajji or Mirchi Bajji.
The green chilies used are the regular ones and are quite HOT! We remove the seeds, roast it and then stuff it with salt, cumin to balance the hotness. So it is only natural, I end up loving it and I make it at least once a week for breakfast. There was a time when the Mirchi bajjis were also done when it was prepared for dinner.
Since the art of making this Mirchi bajjis is a trick, I had a video of it having Athamma making it. So we have a Cut Mirchi version as well that is a popular street Food! Anyway, given the attachment we have with these bajjis, we have some other stuffed bajjis, made with the Madras popular chilies, that are light green and little thicker and longer than your regular green chilies. These long Bajji Chillies are not spicy and can easily go in one after the other!
Ok, so much for a bajji you ask! Well when I was checking out some popular breakfast dishes, this Rajasthani Mirchi Vada or Mirchi Bada came into the picture. I knew I had to make this right away, though I never wanted to try before as I had other versions of Stuffed Chilli Bajji with Paneer and Aloo, Stuffed Chilli Bajji with Rice, Stuffed Chilli Bajji
Anyway, coming to today's post, we are starting the final week of Feb BM#85, where I wanted to showcase some interesting Breakfast Dishes across different places. I only had the Indian States in mind and wanted to bring in interesting ones that are not commonly done in my house.
I was inspired by an NDTV post, where this spicy snack looked so appealing. These fried green chilies stuffed with potatoes are often served for breakfast in Rajasthan. To make it more filling, these vadas are placed between toasted buns or pav to make a Mirchi vada pav. That reminds of Athamma, where she offers me Mirchi Bajji placed within a Jowar Bakri. How similar right!
Now enjoy this spicy vadas!
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Step by Step Pictures for making Mirchi Vada
Rajasthani Mirchi Vada Pav
For the Green Chillies
6 to 7 large Green Chillies bajji variety
1 cup Besan Gram Flour / Chickpea Flour / Senaga pindi/ Kadalai mavvu
1 tsp Salt
A pinch Turmeric Powder
A Pinch Cooking Soda
1 tsp Red Chilli Powder
Water as required to mix the batter
Cooking Oil for deep frying
For the filling
2 cups Potatoes / 3 large, boiled, peeled and mashed
Salt to taste
1 tsp Red Chilli Powder
1 tsp Amchoor /Dried mango powder
1 tsp Coriander Powder
1/4 tsp Asafoetida / Hing
2 tsp Fennel Seeds /Saunf, crushed
2 tsp Green Chillis, chopped
Handful Coriander leaves
Other Ingredients
Pav Buns
Onions
Lemon
Chutneys
For the Green Chillies
Wash and make a slit in the middle of the green chilies, scoop out the seeds.
Make a thick batter of besan with salt, red chili powder, cooking soda, turmeric powder with just enough water. Remember the green chili outer layer will be smooth and you will have a tough time making the batter coat the chilies.
Keep it aside. In fact, you can do this step once your stuffing is ready.
For the filling:
Wash and make slashes on the potatoes. Microwave for 8 minutes. Soak in water, peel the skin.
Mash well using a fork, then add salt, chili powder, amchoor, coriander powder, asafoetida, green chilies and coriander leaves.
Making the Mirchi Vada
Stuff the green chilies with potato filling,
Dip the chilies into the batter, ensure the chili is coated all over.
Heat a kadai with oil. Lower the flame to medium.
Now gently drop the coated chilies into hot oil and cook on all sides.
Continue with the rest.
Using a slotted ladle, remove to a kitchen towel to drain.
Assembling the Mirchi Vada on Pav
When about to serve, cut the fried Mirchi Vada, toast the Pav on both sides, place the vada inside, add sliced onions along with lemon and chutneys.
This makes such a filling meal by itself!
Rajasthani Mirchi Vada Pav
Ingredients
For the Green Chillies
- 6 to 7 large Green Chillies bajji variety
- 1 cup Besan Gram Flour / Chickpea Flour / Senaga pindi/ Kadalai mavvu
- 1 tsp Salt
- A Pinch Turmeric powder
- A Pinch Cooking Soda
- 1 tsp Red Chilli powder
- Water as required to mix the batter
- Cooking Oil for deep frying
For the filling
- 2 cups Potatoes / 3 large boiled, peeled and mashed
- Salt to taste
- 1 tsp Red Chilli powder
- 1 tsp Amchoor /Dried mango powder
- 1 tsp Coriander powder
- 1/4 tsp Asafoetida / Hing
- 2 tsp Fennel Seeds /Saunf. crushed
- 2 tsp Green Chillis chopped
- Handful Coriander leaves
Other Ingredients
- Pav Buns
- Onions
- Lemon
- Chutneys
Instructions
For the Green Chillies
- Wash and make a slit in the middle of the green chilies, scoop out the seeds.
- Make a thick batter of besan with salt, red chili powder, cooking soda, turmeric powder with just enough water. Remember the green chili outer layer will be smooth and you will have a tough time making the batter coat the chilies.
- Keep it aside. In fact, you can do this step once your stuffing is ready.
For the filling:
- Wash and make slashes on the potatoes. Microwave for 8 minutes. Soak in water, peel the skin.
- Mash well using a fork, then add salt, chilli powder, amchoor, coriander powder, asafoetida, green chilies and coriander leaves.
Making the Mirchi Vada
- Stuff the green chilies with potato filling,
- Dip the chilies into the batter, ensure the chili is coated all over.
- Heat a kadai with oil. Lower the flame to medium.
- Now gently drop the coated chilies into hot oil and cook on all sides.
- Continue with the rest.
- Using a slotted ladle, remove to a kitchen towel to drain.
Assembling the Mirchi Vada on Pav
- When about to serve, cut the fried Mirchi Vada, toast the Pav on both sides, place the vada inside, add sliced onions along with lemon and chutneys.
- This makes such a filling meal by itself!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Priya Suresh says
Omg, this mirchi vada pav is tempting me, am keeping myself from deep frying and you are making me drool by posting this fantastic vada pav, loving it.
vaishalisabnani says
Wow ! I haven’t made this version ! And I am
Simply loving it . These mirchi vadas are my favourite and tucking them in a pav sounds so so amazing . I am
drooling early morning , I am
Sure I can afford to eat it too - you see I am cycling in the gym . Lol .
Ritu Tangri says
This mirchi vada, our family favorite, is on my to do list for a long time. Whenever I make it, don't get the time to click pics. Your mirchi vada in pav is tempting me....will wait till Sunday to make again and this time I'm surely going to click pics and post.... Credit will certainly go to you for motivating me
Jayashree says
So tempting, Valli. I too am a fan of mirchi bajjis - especially the molaga bajji that we get on beaches in Chennai and cut mirchi bajji stuffed with onions and peanuts. Your version makes me want to try it out soon.
sushma says
Wow I love mirchi bajji. Mirchi bajji in vada sounds soo delicious. My mouth is watering seeing the pics......
Sandhiya says
Mirchi vada pav is so new to me. Interesting recipe and love the spices goes into that stuffing. i'm sure that it will be a treat for all mirchi lovers!!!
mayurisjikoni says
Interesting share... I've had stuffed mirchi bajias on its own but not with pav... different kind of snack to serve when next time guests come.
usha says
I guess mirchi bajji is a popular food all across India with a variation of stuffing from household to household and state to state. Mirchi vada pav looks so good and am sure it is a filling breakfast and also makes a filling dinner as well
Pavani says
Mirchi bajji for breakfast -- now that sounds absolutely delicious. It has been ages since I ate mirchi bajji and you are tempting me to make these potato stuffed bajji right away.
Jayanthi says
I love love vada pav, I can have it anytime of the day. Why not have some hot and spicy at the start of the day! Looks so delicious.
sapana says
Omg I am drooling over this mirchi vada pav. It's been snowing here and everything is closed for 3 days. Wish I had those mirchi so I could make it as evening snack for us.
Harini says
That is a mouthwatering platter, Valli. Reading about the varieties of mirchi bajji just made me crave for some now. I haven't tried stuffing them in pav buns.
Sandhya Ramakrishnan says
Valli, This is just so tempting and I am literally craving for the hot mirchi vada right now. I have been looking forward to make a stuffed version for a long time now. Stuffing them inside pav buns is so exciting!
Padmajha PJ says
I remember making Uggani and mirapakaya bajji from your blog, a long time ago for tea time and my MIL loved it so much! The bajji with chilies are a favorite here but I rarely make them these days. This mirchi vada pav tempts me to make this or at least the molaga bajji 🙂
Priya Srinivasan says
hmm it is 10:45 post dinner, i m commenting on this vada pav, insane thing to do,! this is delicious valli and the list of mirchi recipes here is fabulous! i bet these taste out of the world with a cup of adrak chai!!!
Mireille Roc (@ChefMireille) says
wow what a mouthful - sounds delicious