As a kid, my parents took me on many road trips that involved driving from Gujarat to Rajasthan. It was customary to make a stop at Kesariyaji to have the famous “mirchi-vadas” (literally green chilli dipped in a batter and deep fried). While telling Rahul about this and he started craving them. I finally got around to making some for him last week.


  • 4 large long green chillies
  • 3 medium sized boiled potatos
  • 1/2 tea spoon mustard seeds
  • a pinch of turmeric powder
  • 1 tea spoon aamchur powder (dry mango powder)
  • 1 tea spoon salt
  • 1 table spoon of cilantro to sprinkle
  • 2 cups besan (gram flour)
  • Pinch of baking soda
  • Oil for frying


There are three stages to make the mirchi-wada:

Stage 1: Tempering the mashed potato

  1. Mash the potatoes
  2. In a pan heat some oil and add the mustard seeds and let them splutter.
  3. Now add turmeric powder and mashed potatoes and sprinkle the aamchur powder, salt and cilantro.
  4. Stir well until all the ingredients are mixed and cooked properly (approximately 2 minutes)

Mashed Potatoes

The mashed potatoes

Stage 2: Making the batter ( gram flour paste )

  1. Mix gram flour, baking soda, a pinch of salt and a cup of water in a bowl and keep it aside. The consistency of this dough should be slightly less than that of pancake batter so that it forms a uniform coating on the chillies.
  2. Keep this batter aside

Stage 3: Frying the chillies

  1. Slit the chillies length-wise (If they are too large, you can cut the chillies in parts)
  2. Fill the chillies with the stuffing from stage 1
  3. Dip it in the batter from stage 2
  4. Deep fry these chillies

The stuffed chillies

The final product!

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