MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mirchi Vada (Stuffed Green Chillies Jodhpur Style)
Categories: Indian, Fritters, Chilies, Vegetables, Snacks
  Servings: 12

     12    Long, finger thick green
           - chilli peppers
           Pan of boiling water
           Oil; for deep frying
           Stuffing:
      2 lg Potatoes; boiled in their
           - skin, peeled and mashed
    3/4 ts Salt
    3/4 ts Chilli powder
      1 bn Green coriander leaves;
           - finely chopped
      4    Thin green chillies; very
           - finely chopped
    3/4 ts Dry mango powder or amchoor
      1 md Onion; finely chopped
      1 ts Anar-dana (dry pomegranate
           - seeds) powder -OR-
      1 ts Amchoor (dry mango powder)
      1 tb Cashew nuts; halved
           Batter:
    1/2 c  Besan or gram flour
           Salt; to taste
           Chillie powder; to taste
      1 pn Baking powder
           Water; to make batter of
           - dropping consistency

This is a popular dish from Rajasthan in India it is often sold,
freshly made, by street hawkers.

Slit the side of each chilli along its entire length. Place chillies
in boiling water and cook for 2-3 minute. Drain immediately and keep
aside to cool.

Making stuffing: Place all stuffing ingredients in a bowl and mix.
Divide in portions same as number of chillies. Stuff each chillie
with this mix and keep aside.

Making batter: Mix all batter ingredients in a bowl and beat
vigorously until soft and fluffy. Egg beater is good for this. It is
better to add a little water at a time, as you are beating it, to
get a coating consistency.

Frying: Heat oil. It has reached correct temperature when a drop of
batter dropped in it sizzles and floats to the surface quickly. It
should not be smoking hot. Chillies fried too fast, will not be
crisp. Dip each chilli in batter and coat it well. Drop gently in
the oil (to avoid splashing your hand) and fry in batches until
light golden, slightly undercooked. Take out of oil, place on a
plate and flatten a little. Keep aside. Fry again until just before
serving, until crisp and golden brown.

Serve with Green Mango Chutney and Imli Chutney.

They can also be served as follows: cut ready chillies into thick
slices, arrange on a platter, cover in lightly beaten natural
yoghurt and serve with imli chutney, like a 'chaat'.

Stuffed green chillies can be used to make Chapati/Roti Rolls. 

  From: Mamta's Kitchen


MMMMM-------------------------------------------------