Recipe by Rajpal Rathore- Executive Chef, Golden Tulip, Jaipur


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Ingredients


Rajasthani Green chili – 12 to 15 no


Besan – 1 cup


Salt – 1 tsp


Water (for batter)


Oil for deep frying


For stuffing


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


Method


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.