Crispy Mirchi Vada Pav — Stuffed Chili Fritters
Whole green chilies stuffed with spiced potato, dipped in a garlicky chickpea batter, and fried until golden. Serve with red chili powder and pav (soft bread rolls) for the ultimate Indian street-food bite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 5 count large green chilies (4 to 6 long, mildly hot varieties)
- 1 medium potato, boiled and mashed
- ¾ cup chickpea flour (besan)
- 3 cloves garlic, minced
- 1.5 tbsp red chili powder (for coating and serving)
- 1.5 cup neutral cooking oil (for deep frying)
- 4 count soft bread rolls (pav)
Instructions
- 1
Slit each chili lengthwise and gently scrape out the seeds and pith with a small spoon.
- 2
Mix mashed potato with minced garlic, 0.5 tbsp red chili powder, and salt. Stuff each chili firmly with the mixture.
- 3
Whisk chickpea flour with 0.5 cup water, salt, and pepper until you get a smooth, thin batter that coats a spoon.
- 4
Heat oil in a heavy-bottomed pot or deep skillet to 350°F (test with a pinch of batter — it should sizzle and float immediately).
- 5
Dip each stuffed chili into the batter, coating all sides. Gently slide into hot oil and fry 3 to 4 minutes until deep golden brown.
- 6
Transfer vadas to paper towels. Dust with remaining red chili powder and serve hot alongside warm pav.
Tools you’ll need
- small spoon
- cutting board
- mixing bowl
- whisk
- deep-fry thermometer
- heavy-bottomed pot or deep skillet (3-quart minimum)
- slotted spoon
- paper towels
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