Mirchi Vada Recipe - South Indian Style

Cooking.Shooking's picture

Sep. 24, 2014

Whether we call it Mirchi Vada or Mirch Vadai or Wada.. Its the same thing, but has a good amount of variations.. Jaipuri Mirchi Vada or Rajasthani Mirchi Vadas are usually made with potato stuffing! But here I have the Andhra Style or South Indian Style!


Green chilies 20 (Thick, Slightly less spicy, Any Variant.Here Hungarian Wax was used)
Sesame seeds 4 Tablespoon , crushed (4
Tamarind pulp 4 Tablespoon (4
Gram flour 1 1/2 Cup (24 tbs) (Besan)
Salt To Taste
Baking powder 1/2 Teaspoon
Turmeric 1/4 Teaspoon
Oil 2 Cup (32 tbs) (For Deep Frying)



Boil a 2 Cups of water. Remove from heat and add the chilies into it! Let it be there for 30 seconds. Then take them off and pat dry.

Slit the chilies from one side to fill the filling.


Mix the tamarind and sesame. You can add less sesame and more tamarind to suit your taste buds.

Stuff about ½ tsp or less of the stuffing into the chilies.

In a mixing Bowl, mix the besan, salt, baking powder, turmeric. Add water and make a thick batter. Batter should be thick otherwise it wont coat well!

Dip the chilies into the batter. Coat really well and slide them to the hot oil. Once chilies are added to hot oil, lower the flame and cook until golden brown!


Serve Hot with chutney or sauce.



Dont keep the chili in hot water for any longer. That'll make the stalk soft! You can use any pepper. Jalapeno, Hungarian Wax, Bhavnagri Mirch or any variant you have. Just ensure that its not too hot!

You can stuff the chilies and let them rest for a hour or two

After adding the chili to hot oil, lower the flame to ensure even cooking!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1433Calories from Fat 740

 % Daily Value*

Total Fat 86 g132.3%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 699 mg29.13%

Total Carbohydrates 127 g42.3%

Dietary Fiber 26 g104%

Sugars 33 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet