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Corn Mirchi Vada /Corn Stuffed Jalapeno

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Mirchi vada -Chilli fritters stuffed with corn and potato

mirchi vada recipe
INGREDIENTS-

  • Bhavnagri chillies(Jalapeno)-5 *

For stuffing-

  • Boiled potato-2
  • Corn kernals-150 gms
  • Ginger-1/2 tsp
  • Lemon juice-1.5tsp
  • mint leaves-8
  • sugar-1/2 tsp
  • salt-1tsp
  • cumin seeds-1/4 tsp

Batter-

  • Gram flour-1.5 cup
  • Corn flour-2tbls
  • Salt-1/2 tsp
  • Chilli powder-1tsp
  • Asafoetida-1/4 tsp
  • Oil-1tsp
  • Soda bi carb -a pinch of 
  • Refined oil-2tsp 
PROCEDURE-
  1. Boil corn kernals and crush coarsely in the mixer .
  2. Wash and slit big chillies(bhavnagari chillies) and deseed them.if they are of hot variety then blanch in hot water for 2-3 minutes.drain and keep aside.
  3. Heat oil in  a pan add cumin seeds ,when start crackling add ginger and turmeric.
  4. Now add crushed corn and saute  for 1 minute.
  5. Add mashed potato, salt,sugar and chopped mint leaves
  6. Saute for a minute add lemon juice and take out in a bowl.and let it cool down completely.
  7. Stuff this mixture in the chillies,press tightly with your thumb and slice to make small pieces.
  8. Take gram flour and corn flour in a big bowl ,mix salt ,chilli powder and asafoetida.
  9. Add water,mix well and make a medium thick batter .
  10. Add soda bi carb on top of the batter and pour 1 tsp hot oil over it and mix again.
  11. Heat oil in a pan,dip chilli pieces in the batter and deep fry on medium heat till golden in colour.
  12. Serve hot.

Serving suggestions- with  tamarind date chutney  or any ketchup of your choice


*You can also use Poblano or Banana peppers

Print Recipe
5 from 2 votes

Corn Mirchi Vada /Corn Stuffed Jalapeno

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: snacks/starters
Servings: 5 people

Comments

  1. Sonia says

    Lovely recipe! What purpose does cornflour have in the batter?

  12. meena says

    wow this is awesome. u remind me of my childhood as my uncle used to make stuff tomato and then make pakodas out of it.. this is too good