| Ingredient Name | Unit | Quantity |
| Asafoetida(kayam) | pinch | 1 |
| Bengal gram | tsp | 1 |
| black gram | tsp | 1 |
| coriander leaves | springs | 1 |
| curry leaves | springs | 1 |
| ginger | oz | 2 |
| green Chillies | oz | 3 |
| mustard seeds | tsp | 1/4 |
| oil | ml | 20 |
| onion | large | 1 |
| potato | grams | 250 |
| salt | to taste | 1 |
| How to make Mirchi Vada | ||
| Slit green chilies and remove the seeds. Mash the potatoes and add red chili powder, Garam Masala Powder, chaat masala, green coriander and salt. Mash and mix well. Divide this into equal portions. Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture. Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water. Keep the batter for about 10 minutes. Heat oil in a Kadhai. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown. | ||
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