Bhujia Crusted Mirchi Bada

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So I got into thinking to find an inspiration for a Rajasthan Royal dish. Surprisingly, when we talk about RR, the only name that comes to my head is Shilpa Shetty and not any other players. So here it is, my sizzling twist to the classic Rajasthan Mirchi Bada. With the spice levels matching the hot Shilpa Shetty, this 1 is definitely going to make you scream “HALLA BOL!!”

Ingredients:

8-10 big green chilies / Whole Jalapeno Chili

2 large potatoes, boiled and mashed

A few sprigs of coriander leaves, finely chopped

1 tsp coriander powder/dhania powder

1 tsp cumin seeds powder/jeera powder

1 tsp dry mango powder/amchoor

1 tsp red chili powder

A pinch of asafetida/hing

Salt to taste.

For the batter: 1 cup of gram flour/besan, ¼ tsp turmeric powder, ½ tsp of red chili powder and dhania powder, pinch of soda (soda-bi-carbonate), salt to taste. Add about ½ cup cold water and make smooth batter. Check for consistency and adjust if required.

For the Lahsoon (garlic) ki chutney: 5-6 cloves of garlic, 5-6 dry red chilies (soaked in warm water for an hour), salt to taste, and 1 tbsp of oil. Drain the chilies and blend all the ingredients in a mixer till it becomes a smooth paste.

Oil for frying

1 packet of Bikaneri Bhujia

Method:

• Slit the large green chilies lengthwise and deseed them. Mix the mashed potatoes and the powdered spices in a bowl along with the finely chopped coriander leaves. Stuff the slit green chilies with this potato mixture.

• Heat oil in a kadhai/pan. Mix the batter well and dip the stuffed chilies in the batter holding the head of the chilly and drop it gently in hot oil.

• Fry in batches and till it achieves a golden colour. Drain it on a tissue paper.

• To crust the mirchi badas with bhujia, lightly apply the lahsoon ki chutney on the mirchi bada with a brush and roll it in the bhujia sev immediately.

• To plate up, drop a dollop of chutney at one end of the plate and stroke the brush over it till the other end. Place the badas alternating the sides on the chutney. Refer to the picture to understand it better.

Refer to the picture to understand it better.

Hmmm… out of words, thinking about the spice levels… Well, don’t think so much because it compliments a chilled refreshing beer and leaves your palette tingling for more. The bhujia crust to the crispy badas just makes this dish as exciting as the game.

That brings us to an end to this series of IPL inspired recipes, I hope you have liked all of them and gave them a try. Just to make it interesting, try out 2 individual recipes versus each other and pep up the theme for your game night. Enjoy!

Article & Images By: Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Blush Rose is a great accompaniment for Indian vegetarian fare like Bhujia Crusted Mirchi Bada. Enjoyed best at 8° -10° C.

Bhujia Crusted Mirchi Bada

Harsh Dixit

So I got into thinking to find an inspiration for a Rajasthan Royal dish. Surprisingly, when we talk about RR, the only name that comes to my head is Shilpa Shetty and not any other players. So here it is, my sizzling twist to the classic Rajasthan Mirchi Bada. With the spice levels matching the hot Shilpa Shetty, this 1 is definitely going to make you scream “HALLA BOL!!”

Ingredients:

8-10 big green chilies / Whole Jalapeno Chili

2 large potatoes, boiled and mashed

A few sprigs of coriander leaves, finely chopped

1 tsp coriander powder/dhania powder

1 tsp cumin seeds powder/jeera powder

1 tsp dry mango powder/amchoor

1 tsp red chili powder

A pinch of asafetida/hing

Salt to taste.

For the batter: 1 cup of gram flour/besan, ¼ tsp turmeric powder, ½ tsp of red chili powder and dhania powder, pinch of soda (soda-bi-carbonate), salt to taste. Add about ½ cup cold water and make smooth batter. Check for consistency and adjust if required.

For the Lahsoon (garlic) ki chutney: 5-6 cloves of garlic, 5-6 dry red chilies (soaked in warm water for an hour), salt to taste, and 1 tbsp of oil. Drain the chilies and blend all the ingredients in a mixer till it becomes a smooth paste.

Oil for frying

1 packet of Bikaneri Bhujia

Method:

• Slit the large green chilies lengthwise and deseed them. Mix the mashed potatoes and the powdered spices in a bowl along with the finely chopped coriander leaves. Stuff the slit green chilies with this potato mixture.

• Heat oil in a kadhai/pan. Mix the batter well and dip the stuffed chilies in the batter holding the head of the chilly and drop it gently in hot oil.

• Fry in batches and till it achieves a golden colour. Drain it on a tissue paper.

• To crust the mirchi badas with bhujia, lightly apply the lahsoon ki chutney on the mirchi bada with a brush and roll it in the bhujia sev immediately.

• To plate up, drop a dollop of chutney at one end of the plate and stroke the brush over it till the other end. Place the badas alternating the sides on the chutney. Refer to the picture to understand it better.

Refer to the picture to understand it better.

Hmmm… out of words, thinking about the spice levels… Well, don’t think so much because it compliments a chilled refreshing beer and leaves your palette tingling for more. The bhujia crust to the crispy badas just makes this dish as exciting as the game.

That brings us to an end to this series of IPL inspired recipes, I hope you have liked all of them and gave them a try. Just to make it interesting, try out 2 individual recipes versus each other and pep up the theme for your game night. Enjoy!

Article & Images By: Harsh Dixit

four seasons logo Four Seasons Recommends -

Four Seasons Blush Rose is a great accompaniment for Indian vegetarian fare like Bhujia Crusted Mirchi Bada. Enjoyed best at 8° -10° C.

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