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Mirchi Vada: Gluten-free, Oil-free
Check out this Oil-free, Gluten-free Green Chilli snack out!
Preparation
Prep Time
Cook Time
Total Time
Ingredients
For The 'Mirchi':
10 large thick mild green chillies
4 medium potatoes, boiled, peeled and mashed
2 tablespoons chopped coriander and mint leaves
½ tbsp green chilli-ginger paste
½ teaspoon coriander powder
½ teaspoon amchur (dry mango powder)
¼ teaspoon cumin powder
¼ teaspoon garam masala powder
¼ teaspoon red chili powder (for colour, non-spicy)
½ tbsp anardana powder (crush the whole anardana)
Salt (to taste)
For the Batter:
¼ cup peanuts, roasted and grounded into powder
½ cup besan
½ tbsp red chilli powder (for colour)
¼ tsp turmeric (haldi)
Salt as per taste
Method
'Mirchi'
- Take the large thick green chillies; slit each chili from one side with a knife. Slit from the top and keep about 1 cm space at the bottom before the slit. Remove the seeds. Keep the crown of the green chillies.
- Steam the green chillies for 5-8 minutes, until it is semi soft. This step is important, as we are not frying the green chillies, it needs to be cooked. Let it cool.
- Take a pan; add the chilli-ginger paste and sauté. Add the mashed potatoes and all the dry masala, mix it well. Switch off the stove, and then add chopped coriander –mint leaves. Mix well.
- Now stuff the potato mixture very well in the green chillies.
'Batter'
- In a bowl, add besan, peanut powder, turmeric, red chilli, salt.
- Add ¼ cup water, as required to make a medium thick batter of pouring consistency.
- Dip the stuffed chilli in the batter and coat it very well with the batter.
- Preheat the Airfryer (I use Philips) at 180° C for 10 minutes.
- Place a parchment sheet; keep the green chillies for 15-20 minutes at 180° C. Cook it until crispy.
- Instead of Airfryer, Oven can be used.
- Preheat the oven at 200° C, bake the green chillies for 20 minutes. In between turn the side of the green chillies after 10 minutes.
- Serve hot along with tamarind and green, mint chutneys.
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