Monsoon Favorite · Stuffed Chili Fritter
Mirchi Vada
Photo: Hksaisrikar29 / Wikimedia Commons · CC BY-SA 4.0
Jodhpur's version depends on big, mild local chilies, large enough to hold a full potato stuffing and mild enough to eat whole.
Large, mild green chilies are slit and stuffed with a spiced mashed-potato filling, dipped in gram-flour batter, and deep-fried until the coating turns crisp and golden. Jodhpur's stalls sell them hot with mint and tamarind chutney, especially through the monsoon months when demand peaks.
Why it's made this way: The dish is native to Jodhpur, and its monsoon-season popularity there has made it as central to the city's food identity as its more famous onion kachori.
More from India
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.