Ingredients:- 10-12, large green pepper/mirch, vertically slit Oil for deep frying For Stuffing:- 2 large potatoes, boiled and mashed/grated 1 teaspoon amchoor or 1&½ tablespoon tamarind pulp a pinch of heeng (Asafoetida) a generous pinch of kasuri methi (optional) ½ teaspoon, cumin seeds 1 tablespoon, coriander leaves chopped 1 green chili, finely chopped ( you may adjust as per reference) salt as required 1 tablespoon oil Dry roast and grind coarsely: 1 teaspoon, cumin seeds 1 teaspoon, fennel seeds 1 tablespoon, coriander seeds 2, dries whole Kashmiri red chilies For Batter:- 2 cups, chickpea flour ( besan) ½ teaspoon turmeric powder a pinch of heeng 1 tablespoon coriander leaves, finely chopped ( optional) Water as required Salt as per taste Method:- Heat 1 tablespoon of oil in a pan. Add ½ teaspoon cumin seeds and allow it to crackle. Add heeng ( asafoetida). Add mashed potatoes and ground spice powder, mix well. Add salt and saute on high heat for a minutes Take it off the heat and allow it to cool. Add amchoor powder/tamarind pulp, green chill chopped and coriander leaves, mix well. Stuffing is ready. Stuff the slit peppers with potato mixture. Keep them aside. In a large bowl mix all the ingredients mentioned under batter. Add water gradually make the batter of thick cream consistency such that it coats the back of spoon. Do not add too much water at a time Heat enough oil in deep pan or kadhai. Once the oil is hot, dip the stuffed pepper( mirch) in a batter and gently slide it into the hot oil. Fry them on medium high flame. DO not fry them on very high flames. Fry until they are crisp and golden brown take them out on absorbent paper, repeat the same for all the peppers. DO not over load the pan while frying. Fry them in batches. Hot and crisp Jodhpuri Mirchi Vada is ready to be served with green chutney or ketchup and a cup of hot tea or coffee.
