### TranslatedIngredients: 8 Green Chillies - (large and less fiery variety),2 Potatoes (Aloo) - boiled and mashed,1 cup Gram flour (besan),1 teaspoon Ajwain (Carom seeds),1 teaspoon Red Chilli powder,1/2 teaspoon Garam masala powder,1/2 teaspoon Chaat Masala Powder,1/4 teaspoon Amchur (Dry Mango Powder),1/2 teaspoon Black Salt (Kala Namak),1/2 teaspoon Cumin powder (Jeera),2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,1 teaspoon Chaat Masala Powder - for garnish,Salt - to taste,Sunflower Oil - to deep fry ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Rajasthani ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making Rajasthani Mirchi Bada Recipe-Chilli Fritters, wash the chillies, slit them in length, deseed them and keep aside.Boil the potatoes using a pressure cooker for 3 whistles. Once cooled, peel and mash the potatoes and keep  them aside.Take a bowl, add the chickpea flour, red chilli powder, caraway seeds, salt and enough water to make a thick batter that coats the back of the spoon. Keep aside.Take a bowl, add the mashed potatoes, red chilli, cumin, garam masala, chaat masala, aam choor, kala namak, coriander leaves, green chilli and mix well to combine.Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, likewise fill the potato mix into all the chillies.Heat oil in a wide pan on medium heat, to fry the mirchi badasNow, dip the chilli into the prepared besan batter. Make sure the besan coats the chilli well from all the sides.Drop it carefully into the oil, and let it fry for a minute on one side. Flip over and cook the other side for another minute till the mirchi badas turn crisp. Remove it into a plate lined with oil absorbent paper.Likewise, fry the rest of the chillies as well.Sprinkle some chaat masala on top of the mirchi badas and serve.Serve the Mirchi Vada Recipe along with green chutney and masala tea for a tea time snack over the weekend.
