Jodhpuri Mirchi Bada
A classic Rajasthani street food delight! Large green chilies are stuffed with a tangy and spicy potato filling, then dipped in a gram flour batter and fried to crispy golden perfection. An irresistible snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potato Stuffing
- b.Boil the potatoes until fork-tender, about 15-20 minutes. Peel the skin and mash them coarsely. Set aside.
- c.Heat 2 tbsp of oil in a pan over medium heat. Add 0.25 tsp hing and let it sizzle for 10 seconds.
- d.Add the chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
- e.Stir in the ginger-garlic paste and chopped green chili. Cook for another minute until the raw aroma disappears.
- f.Add the spice powders: 0.5 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp amchur, and 0.5 tsp garam masala. Sauté for 30 seconds.
- g.Add the mashed potatoes and 1 tsp of salt. Mix everything thoroughly, breaking up any large lumps. Cook for 2-3 minutes, allowing the flavors to meld.
- h.Turn off the heat, stir in the chopped coriander leaves, and transfer the stuffing to a plate to cool completely.
- 2
Step 2
- a.Prepare and Stuff the Chilies
- b.While the stuffing cools, wash and pat dry the large green chilies.
- c.Carefully make a vertical slit down one side of each chili, from the stem to about half an inch from the bottom. Ensure you don't cut it in half.
- d.If you prefer less heat, use a small spoon to gently scrape out and discard the seeds and white membrane from inside.
- e.Once the potato mixture is cool, take a portion and firmly stuff it into each chili. Ensure they are well-filled but not overstuffed, which could cause them to split during frying.
- 3
Step 3
- a.Prepare the Batter
- b.In a mixing bowl, combine 1.5 cups besan, 2 tbsp rice flour, 0.5 tsp ajwain, the remaining 0.25 tsp hing, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and 0.25 tsp baking soda.
- c.Gradually add about 1 cup of water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
- d.Let the batter rest for 10-15 minutes. This helps in making the coating crispier.
- 4
Step 4
- a.Fry the Mirchi Badas
- b.Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F).
- c.To test the oil, drop a tiny bit of batter in; it should sizzle and rise to the top immediately.
- d.Hold a stuffed chili by its stem and dip it into the batter, rotating to ensure it's evenly and completely coated.
- e.Gently slide the batter-coated chili into the hot oil. Fry 2-3 badas at a time to avoid overcrowding the pan.
- f.Fry for 5-7 minutes, turning them occasionally, until they are an even golden brown and crisp on all sides.
- g.Using a slotted spoon, remove the fried badas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Jodhpuri Mirchi Bada hot. They are traditionally enjoyed with mint-coriander chutney, sweet tamarind chutney, or a simple tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Bhavnagri or similar large, light green chilies. They have thicker walls and are milder, making them perfect for stuffing.
- 2Ensure the potato stuffing has cooled completely before stuffing the chilies to prevent them from becoming soggy.
- 3The batter consistency is key. If it's too thin, it won't coat the chili properly. If it's too thick, the coating will be doughy. Adjust with a little water or besan as needed.
- 4Fry on a consistent medium heat. Oil that is too hot will brown the outside quickly leaving the inside undercooked, while oil that isn't hot enough will result in greasy badas.
- 5Adding rice flour is a great trick for an extra crispy coating that stays crisp longer.
- 6For an authentic street-food experience, slit the fried bada in half and serve with a drizzle of chutneys and some chopped onions.
Adapt it for your goals.
Stuffing
Add 1/4 cup of crumbled paneer or grated cheese to the potato stuffing for a richer flavor and texture.
SpicesSpices
Incorporate 1 tsp of crushed fennel seeds (saunf) and 1 tsp of whole coriander seeds (crushed) into the potato masala for a more aromatic Jodhpuri flavor.
Healthier MethodHealthier Method
For a lower-calorie version, bake or air-fry the badas. Brush or spray the coated chilies with oil and bake at 200°C (400°F) for 20-25 minutes or air-fry at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Why this is on our healthy list.
Plant-Based Protein
Besan (gram flour), the main component of the batter, is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor. They are traditionally known in Ayurveda to aid digestion, reduce gas, and prevent bloating.
Rich in Vitamin C
Large green chilies are an excellent source of Vitamin C, a powerful antioxidant that helps boost the immune system and protect the body against free radicals.
Metabolism Support
Green chilies contain capsaicin, a compound that gives them their heat. Studies suggest that capsaicin can provide a temporary boost to metabolism and may aid in fat burning.
Frequently asked questions
Choose Bhavnagri chilies, which are naturally mild. Carefully remove all the seeds and the white membrane from inside the chili, as this is where most of the heat is concentrated. You can also reduce the amount of red chili powder in the potato stuffing.