At tea time, we often make do with biscuits or savory snacks, but if you're craving something special and spicy, 'Rajasthani Style Mirchi Vada' is the best option. The best part is that you won't have to spend hours in the kitchen to make it. Let's find out how.

Why is this Mirchi Vada special?
The name Mirchi Vada might suggest it's very spicy, but we use thick green chilies to make it, which are less spicy and incredibly flavorful. The crispy gram flour coating and the spicy potato filling inside... wow! This combination will make your evening perfect.

Ingredients for making Mirchi Vada
Thick green chilies: 4-5 (Wash and dry them thoroughly)
Boiled potatoes: 2-3 (mashed)
Gram flour (besan): 1 cup
Spices: Salt, red chili powder, turmeric, and most importantly, 'chaat masala' or dry mango powder (amchur)
Oil for frying: Refined or mustard oil

Method for making Mirchi Vada
First, make a long slit in the middle of each thick chili and remove the seeds. This will reduce the spiciness and create space for the potato filling.

Next, take the boiled potatoes in a bowl. Add salt, red chili powder, coriander powder, and plenty of chaat masala and mix well. Now, stuff this mixture firmly into the slit chilies.

Now, take gram flour in another bowl. Add a little salt, a pinch of turmeric, and a little carom seeds (ajwain). Add water and prepare a thick batter. Make sure the batter is neither too thin nor too thick. (You can add a pinch of baking soda to make it crispier.

Now, heat oil in a pan. Dip the stuffed chilies thoroughly in the gram flour batter so that the batter coats them completely. Now, put them in the hot oil and fry until golden brown. Your hot and crispy Mirchi Vada is ready. Cut it in half and sprinkle some chaat masala on top. Serve it with mint chutney or sweet tamarind chutney.

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