Patti Mirchi Vada is commonly served hot with a side of mint chutney or tamarind chutney, which adds a tangy and refreshing element to complement the spicy flavors. It is often enjoyed as a tea-time snack or as an appetizer during social gatherings. The combination of spicy chilies, savory potato filling, and crispy coating makes Patti Mirchi Vada a tantalizing treat for spice lovers.PATTI MIRCHI VADAIngredients6-8 long bhavnagri chillies1 cups refined flour (maida)Salt to taste tsp carom seeds (ajwain)2 tbsps melted gheeStuffing1 cup Bengal gram (chana dal)2 tbsps oil1 tsp mustard seeds1 tsp cumin seeds tsp asafoetida (hing)10-12 curry leaves5-6 garlic cloves, vertically sliced2-3 green chillies, slit and halved tsp turmeric powder tsp red chilli powderSalt to taste2 tbsps chopped fresh coriander leavesCorn flour slurry as requiredOil for deep fryingTomato ketchup to serveMethod1. Take refined flour in a large bowl. Add salt, carom seeds and melted ghee, mix and rub between your fingertips till the mixture resembles breadcrumb consistency. Add cup water, mix and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 2. To make the stuffing, dry roast Bengal gram in a non-stick pan till golden brown. Take the pan off the heat and allow to cool slightly. Transfer into a blender jar and blend to a coarse powder. 3. Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and mix well. Add asafoetida, curry leaves, garlic, and green chillies and saut for 1 minute. 4. Add turmeric powder and red chilli powder and mix well. Add the blended powder and mix well. Continuously stir till the mixture turns golden brown. 5. Add 3 cups water and mix. Stir in the salt, mix, cover and cook for 10-12 minutes while stirring in between every few minutes. 6. Add coriander leaves and mix well. Take the pan off the heat and transfer the mixture on to a plate and allow to cool. 7. Make a vertical slit on each chilli and discard the seeds. Generously stuff each chilli with the stuffing. 8. Dust the worktop with some refined flour, take a portion of the dough and shape it into a ball. Place it on the worktop and roll it into thin disc. Trim the sides to make a square and cut the square into strips. Wrap the green chillies with the strips and secure it with slurry. 9. Heat sufficient oil in a kadai. Gently slide in a few wrapped green chillies and deep fry on medium heat till golden brown and crisp. Drain on an absorbent paper. 10. Arrange on a sering plate and serve hot with tomato ketchup. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comGet Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#SanjeevKapoor #MonsoonRecipes #MonsoonKaMazza #PattiMirchiVada #MirchiVada #MirchiVadaRecipe #MonsoonCooking #Rains #EasyMonsoonRecipes #SanjeevKapoorKhazana #episode22 sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes quick recipes easy recipes patti mirchi vada mirchi vada mirchi vada recipe how to make mirchi vada mirchi bada mirchi bada recipe mirchi bhajiya mirchi bhajiya recipe how to make mirchi vada at home monsoon recipes monsoon recipe bhajiya vada
