Jodhpuri Mirchi BadaSo people ask me what places should I visit when I am in Jodhpur and I say

  • Chaudhary in Sardarpura (For his ultimate Mirchi Bada)
  • Pokar Sweet Home (For his classic Pyaz ki Kachori)
  • Sardarpura (For the famous Kadhi Kachori)
  • Surya at Jalori Gate (For the lip smacking Lehsuni Kofta)
  • Ummed Bhawan palace (ehhhh….you got to throw in some real place too, right?)
  • Mehrangarh Fort (Ok! Make that two real places just to be fair!)

Ya, you can tell even as a tourist, my priorities are different. Lucky are those who get to eat Chaudhary’s Mirchi Badas when ever they want to!! I can only dream about them. 🙁 There is mirchi bada and then there is Chaudhary’s Mirchi Bada. One bite and you will not know what hit you!! Ya, they are that good!

Jodhpuri Mirchi BadaI have been wanting to make Mirchi Badas for quite some time but I couldn’t decide on the chilies to use for them. I didn’t want to use banana peppers for them because I mean, come on! Should they even be called peppers? Finally, out of no choice, I settled on Serrano peppers. When I put these fried beauties in front of my husband, (who runs with the speed of a mile per second, seeing anything remotely spicy) I tried to warn him –
Me– Honey, these are not the Mirchi Bhajjis of America. These are ‘Jodhpuri Mirchi Badas’. I can make Bread Pakoras for you, you know!
Him– But these look so tempting! I think, I will try just one.
Me– Sure, go ahead!
Within few seconds, the hissing that started could be heard all the way to Jodhpur. And then I heard-
Him– Honey, I’ll eat that Bread Pakora now. 🙂
These Mirchi Badas might be no Chaudhary’s Mirchi Badas but they are pretty close, I must say. If you ask me to serve these with tomato Ketchup, (like my husband did) I will take serious offense to it. It might also be the last time we see or talk to each other too. So enjoy them hot, straight out of the oil and give the Ketchup a miss, this time.

Jodhpuri Mirchi Bada

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 7 Mirchi Badas

Ingredients

    For the chilies
  • 7 Serrano peppers with stem
  • 2 cups water
  • 1 cup vinegar
    • For the potato filling
  • 3 medium potatoes, boiled
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp roasted cumin powder
  • 2 tsp dry mango powder
  • 1/2 tsp chaat powder
    • For the batter
  • 1 cup gram flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup water
  • Chaat masala to sprinkle
  • Oil to fry

Instructions

  1. Take a sauce pan and add water and vinegar to it. When it comes to a boil, add chilies and let them boil till they become light green in color (about a minute). Drain the water and lay the chilies on a paper towel to dry off.
  2. Grate the potatoes and add salt, red chili powder, coriander powder, turmeric powder, cumin powder and dry mango powder. Mix well.
  3. Divide the filling into 7 equal parts. Cover each chili with potato mixture. Make sure that the potato mixture coating is not too thick or too thin. Keep all coated chilies aside.
  4. In a bowl, add gram flour and salt. Mix well. Add water little by little to make a lump free thick batter. Add baking soda and mix well.
  5. Heat oil in a wok on medium high.
  6. Now take each chili one by one and dip into the batter. Hold the chili with stem and let the excess batter drip off back into the bowl.
  7. Drop the chili into the oil and fry until golden brown evenly. Make sure you stir the chili as soon as you drop it into the oil so that it doesn't get dark brown from the side that touches the wok.
  8. Repeat with all the chilies. Sprinkle chaat masala on top. Don't wait any longer. Enjoy!!

Notes

Any thick spicy green chili will work good here. Spicy is the key word 🙂

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