Recipe by Rajpal Rathore- Executive Chef, Golden Tulip, Jaipur
Rajasthani Green chili – 12 to 15 no
Besan – 1 cup
Salt – 1 tsp
Water (for batter)
Oil for deep frying
250 gm potatoes, boiled, peeled and mashed
50 gm chopped Coriander
02 tsp salt
01 tsp Kashmiri chilli powder
02 tsp amchoor (dried mango powder)
02 tsp coriander powder
1/4 tsp asafetida
02 tsp saunf (fennel seeds), crushed
01 tsp green chilli, chopped
For the filling:
Mix the potatoes, salt, chili powder, amchoor, coriander powder, asafoetida, chopped green chillies together.
For the Vada:
Wash and wipe Rajasthani Chilly, slit lengthwise, you can de-seed also.
Fill with the potato filling.
Mix the besan with the salt and enough water to form a thick, smooth paste.
Heat the oil till a drop of batter dropped in comes up at once.
Dip the stuffed chilli in the batter, and drop it into the hot oil.
Lower the heat to medium and fry till a golden colour.
Lift out and transfer on to an absorbent paper, before serving.
Serve with Mint or saunth ki chutney.