Mirchi Vada Recipe : Spicy Stuffed Chili Fritters

Mirchi vada is also known as Mirchi Vada, Mirchi bhajiya, Mirchi cutlet or Mirchi bhajiya. The English name for this can be stuffed chili fritters. The unique flavors, smooth texture and the spicy taste of the Mirchi Vada are worth the attention of all. This hot and spicy snack can be served during breakfast, lunch or dinner. The Mirchi Vada Recipe is simple, easy and quick to follow which you must definitely give a try. If you have fresh chilies and stored potatoes then you can get started with this recipe.

Mirchi Vada

  • Author:
  • Recipe Category: Snacks
  • Cuisine: Indian

Description: The Mirchi Vada Recipe is simple, easy and equires no extra work. You simply need to mash the potato, make mixture, slit green chilies, stuff and fry them..

Mirchi Vada Recipe

Ingredients for Mirchi Vada Recipe

  • Green Pepper/ Chili – 8 pieces
  • Boiled potatoes – 1 cup
  • Coriander Powder – 1 tsp.
  • Mango Powder/ amchur – ¼ tsp
  • Cumin Powder – ¼ tsp
  • Red Chili Powder – ¼ tsp
  • Cumin seeds/ Jeera – ½ tsp
  • Salt to taste
  • Chopped coriander leaves – 1 tbsp
  • Oil for deep frying (buy it here)

Note: If you are living out of India you can use jalapeño pepper. You can use the same large green chilies which are used for making the pickle. You can add a pinch of Asafoetida or Hing if you want.

For Batter

  • Besan / Gram flour – ½ cup
  • Cumin seeds – ¼ tsp
  • Baking soda – 1/8 tsp
  • Water – ¼ cup
  • Salt to taste

Note: To make the batter spicy, you can use small green chilies and the red chili powder. You can add a pinch of Asafoetida as well.

Method for Mirchi Vada Recipe:


  • Wash and rinse the large sized green chilies. Take a kitchen towel and dry the wet chilies.
  • Cut the top portion of the chili. Slit the green chilies vertically both from on any one side.
  • You can remove the seeds but do not remove the stem.
  • One by one, take all the chilies and perform the same action. Keep the chopped chilies aside.
  • Take the hot steamer or pressure cooker and the boil the potatoes for 5-10 minutes.
  • Take them out on a plate. Allow them to cool. When they are warm, peel off their skin.
  • Cut the large pieces and mash the boiled potatoes.


  • Stuffing: Take a deep bowl add boiled potatoes, coriander powder, mango powder, salt, chopped coriander leaves, chili powder, cumin seeds. Keep the mixture aside.
  • Batter: For preparing the batter, take a deep bowl. Add besan, salt, cumin seeds, baking powder. Add water slowly to make a thick smooth batter. Mix all ingredients well.
  • Stuff the chilies with potato mixture which we have already prepared.
  • Heat oil in a pan on medium flame. (buy kadai at discounted rates. click here)
  • Dip one stuffed chilly in the batter and put in the oil for frying.
  • Make sure that the chili is completely covered with the batter.
  • Repeat the same process with the remaining stuffed chilies.
  • Fry the chilies until they become golden brown from all sides. Flip them and let it get properly fried from all the edges.
  • When the Pakora have become crispy in texture and changed the color to golden brown, lower the flame.
  • Take them out and place on paper towel or the oil-absorbent paper.

And the delicious, tasty and spicy Mirchi Vada is ready to eat.

Note:  The consistency of the batter has to be like the batter for the pancake. It has to be the medium thick batter which is not too thick neither too thin.

The addition of the water in the batter is dependent on the desired consistency and the gram flour. If you are using the home prepared gram flour then you may have to add more water compared to when you are using the store-bought besan.

Additional Information:

  • Calories: 242 calories
  • Total Time: PT40M
  • Serves: 3
  • Date Published:

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Mirchi vada is a famous snack of Rajasthani food. It is basically a fried chili which is stuffed with potato stuffing. The potato stuffing is made of boiled potatoes and various Indian spices. Mirchi vada is a famous Street snack in Jodhpur city of Rajasthan. As we all know Rajasthani cuisine is very rich in flavors. It is also famous for spicy dishes. This Mirchi vada also occupies a space in the list of spicy dishes. In Rajasthan Mirchi vada is also famous as “chili cutlet”.

If you easily droll over the spicy food, then there is no doubt that this dish is for you!  For making this Mirchi Vada you need large sized chilies in which you can fill the stuffing. Be careful about the chilies you buy, they have to be spicy but not too spicy. You can pick the fresh chilies from the market which are mildly spicy. The best chilies to use for this recipe is the chilies from the Bhavnagar, popularly called as “Bhavnagari chilies”. This dish requires no extra work and time.  You need to simply the mashed potato mixture.  You can make the mixture spicy or mild as suitable and preferable to your taste palate. You can add any Indian condiment like fennel seeds or spice powder such as Garam Masala in your mashed potato stuffing.

I had this Mirchi vada for the first time when my bhua made this for us when we once went to meet her at her home. They were really tasty. My dad is really fond of chillies in all forms. Whether it is in the form of Mirchi vada or a pickle made out of it or even simply fried Mirchi, he likes all of them. He likes green chillies so much that he even eats them raw. Thus my mom usually makes Mirchi vada for him.


  • Total time of cooking for Mirchi Vada Recipe is 40 minutes.
  • The measure of ingredients mentioned in the Mirchi Vada recipe serves 2 – 3 people
  • While preparing the batter, take care about adding water because if the batter is thin it will not properly coat stuffed chilies.
  • Instead of amchur powder lemon juice can be added.
  • You can sprinkle the Chaat Masala Powder over the fried Vada for the Chatpata taste.
  • The leftover potato mixture can be used for making sandwiches, batata Vada, Aloo Tikki or any other food dish of mashed potato.
  • You can also prepare this Vada in advance and heat them at 300 degrees Fahrenheit before serving.
  • You can use any other spice powders you want. You can even add the chopped onions and the ginger to the mixture to make it more flavorful.


Slit the prepared Mirchi vada’s into two pieces and serve hot with tomato sauce or with tamarind-date chutney or green mango chutney or coriander chutney or sweet curd.  You can also serve them with any type of chutney or any spicy sauce or dip of your choice.

Garnish it with:

  • Onion Rings
  • Coriander Leaves
  • Shredded Cheese
  • Green Chilies
Quick Tip:
  • This delicious snack can also be served along with the hot tea or coffee.
  • You can also eat this Mirchi Vada with bread such as white bread, brown bread, eggless banana bread or the plain Italian Herb Bread.
  • You can keep some homemade baked potato chips or the nachos for the bit of crunch.

One more variation of the same dish is known as “Cut Mirchi Pakora” which is popularly sold by street food stalls or is available in the food snack restaurant. The method to make is same as above, with the only difference of cutting the Chili into two halves and then re-frying once it is crunchy and fried with the stuffing.

If it rains outside and your family is in the mood of eating something hot, you can try this Mirchi vada recipe. Potato pakora is something which you may be making very often. So give them a different taste by making this Mirchi vada. The fried chili fritters taste even more delicious and give the warmth whenever it is raining or the monsoon has just arrived. The another varieties of fritter which you may like to try in Monsoon is Bread pakora, Onion Pakora, Aloo Pakora, Cabbage Pakora, Dal Chana Pakora, Corn Pakora, Palak Pakora and much more.