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5 from 1 vote

Ekling Ji Breakfast | Mirchi Vada

Ekling Ji Breakfast | Mirchi Vada is a traditional Rajasthani batter-fried fritter made with green peppers and stuffed with potato stuffing.
Course Appetizer, Breakfast, Snack, Tea Time
Cuisine Indian Cuisine, Rajasthani Cuisine
Keyword Street Food
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4
Author Vaishali Sabnani


  • Pressure Cooker
  • Pan / Kadai / Wok


  • 12-14 Green Chillies

For Stuffing

  • 250 gms Potatoes boiled
  • 1 tbsp Oil
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • Pinch Asafoetida
  • 1/2 tsp Fennel Seeds
  • 1/4 tsp Red Chilly Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Dry Mango Powder
  • 1/4 tsp Garam Masala
  • 1 tbsp Coriander Leaves
  • Salt to taste

For the Batter

  • 1 cup Besan
  • Pinch Asafoetida
  • Salt to taste
  • Pinch Cooking Soda

Oil to Fry


    The Chillies

    • Firstly, wash the chillies, pat them dry . Now slit them in length, deseed them and keep aside.


    • Next, Boil the potatoes using a pressure cooker for 3 whistles. Once cooled, peel and mash the potatoes and keep them aside.
    • Heat oil . As soon as it’s hot add cumin seeds , mustard seeds, fennel seeds and a pinch of asafoetida. Add turmeric powder and sauté for a minute. Now add in the boiled mashed potatoes ,red chilly powder, garam masala, dry mango powder and salt . Add fresh coriander leaves and give it a good mix . Remove from fire and let the stuffing come to room temperature .
    • Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, similarly fill the potato mix into all the chillies.


    • Take a large bowl, add besan along with a teaspoon of salt, a pinch of turmeric. Add water and mix together into a lump-free batter. Make sure the batter is neither too thin or too thick.


    • Heat oil for frying on medium heat. Now, dip the stuffed 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 to a crisp golden. Flip the vada in between for even cooking.
    • Remove on a kitchen towel .
    • Serve hot with a cup of tea .


    • Bhavnagri Chillies have big seeds, make sure to remove all of them.
    • Pat dry the chillies, there should be no moisture. 
    • Sieve the besan flour, and make a smooth lump-free batter.
    • Do not add all the water in one go, add it gradually.
    • A pinch of turmeric will enhance the colour of the vadas.
    • Adding asafoetida adds a distinct flavour to the vadas.
    • Do not overcrowd the Kadai.
    • Fry to a crisp and golden vada.