DISH NAME : MIRCHI VADA WITH PANEER POTATO / MIRCHI BHAJJI

Preparation Time : 45 minutes

Cooking Time : 45 minutes

Description

Traditionally mirchi vada of Jodhpur ,Rajasthan in India has potato filling. But here i have added paneer also to potato to make the filling. In south india, mirchi vada is made without filling. A special variety of chillies, which are bright green, long and thick is used for this. These chillies are not spicy .
Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is flour made from ground chickpeas.It is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety is more flavorful, while the raw variety has a slightly bitter taste.It is also popular as a facial exfoliant in Indian Subcontinet.

Note

1) Chilled water makes the vadas crispier.
2) Each chilli would require about 1 1/2 tbsp. filling.
3) With the addition of baking soda the texture of vadas will be smooth & also will make it crisp.
4) Filling should not be fried in more oil, as too much oil will make the filling slip out of the chillies.
5) Fry on medium heat. Too hot oil will quickly fry the outsides without frying the filling.
6) If the chillies are not fried submerged in hot oil,(after adding the chillies in oil), immediately turn to the other side carefully. Or the batter may slip out.

Method

1) Make a slit on chillies and deseed.Keep aside.
2) For the filling, heat oil. Add potato and fry lightly. Add chilli powder, cumin powder, garam masala and salt. Fry till masalas are done.
3) Mix in paneer and put off fire. Let it cool slightly.
4) In a bowl, mix all the batter ingredients. Adjust water to make the batter consistency medium thick. Batter should not be runny.
5) Fill the chillies with the prepared potato-paneer mix.
6) Heat oil and deep fry chillies till golden brown and crisp. Garnish with chaat masala.

Serving Suggestions

Serve hot with green chutney.