MIRCHI WADA

• For the chilly
  1. a) Slit the chilly on one side, apply salt and dip in piping hot oil for a minute. Remove and place on a kitchen paper. (If you like it really spicy, then let go of this step and simply cut the chilly and apply a little salt to season)
• • For the filling
    1. a) Heat the oil in a frying pan
    2. b) Add the dry spices and roast for a minute
    3. c) Add the potatoes and mix thoroughly
    4. d) Mix the fresh coriander
    5. e) Let it cool down for a few minutes
    6. f) Divide it into 10 equal parts
  • • For the batter
    • 1. a) Add chilled water and whisk to remove the lumps
      2. b) Mix all the ingredients in a mixing bowl
      3. c) Keep it medium thick
    • Final preparation
    • 1. a) Cover the chilly with the potato mix
      2. b) Dip in the batter and deep fry for 2 to 3 minutes
      3. c) Remove on a kitchen towel and fry again just before serving
      4. d) Serve with green chutney and imli chutney

Few recipes use a stuffed chilly as well as a mirchi wada. By getting an extra filling on the chilly, the concentration of flavor is much higher and the wada, even tastier!