RAJASTHANI MIRCHI VADAS

If there is one state in India that spells 'spicy' it is the north-western state of Rajasthan, which is also known for its ancient forts and palaces and its colourful textiles and handicrafts. Almost 70% of the state is covered by the Thar desert and the region is very arid. Spice is heavily used in this cuisine to preserve food, ensuring that it does not spoil quickly. Contrary to what most people think, spicy food helps to cool us down; it raises our internal body temperature and induces sweating as a mechanism to cool down. Next time you feel the summer heat, try tucking into a spicy curry instead of a ice block and tell us if it worked for you!

This tasty snack is made with simple ingredients; potato and mini peppers. They are best served warm so stuff them and set aside till ready to serve. Fry and serve immediately with Tamarind and Mint sauces.

These sauces are a must and can be made in a batch and frozen for reuse.

THE STUFFING

1. Boil 2 large potatoes in salted water.
2. When cool enough to handle, skin and mash.
3. Heat 1 tbsp ghee/2tbsp oil and fry 1/2 tsp mustard seeds, 1 tsp fennel seeds, 1/2 tsp cumin seeds.  Cook on a medium flame till the mustard seeds splutter.
4. Now add the mashed potato, 1/2 tsp turmeric powder, 1/2 tsp asafoetida, 1 finely chopped green chilli and 1 tbsp chopped coriander leaves.  Stir-fry for about 1 minute.  Add salt to taste and set aside.
5. Now, de-stalk and halve 18 - 20 mini peppers.
6. Fill the peppers with the potato filling.  We made little balls with the left-over potato and deep fried them too.
   
   

THE BATTER

1. Mix together 2 cups Chickpea flour, 2 tsp salt, 1 tsp soda bicarb, 1/2 tsp Turmeric, 1 tsp Ajwain, 1/2 tsp Pepper powder, 1/2 tsp Asafoetida, 1/2 tsp Cumin powder and 1 1/4 cup water.

DEEP FRY

When ready to serve dip stuffed peppers into batter and deep fry till golden brown.

Serve with Tamarind and Mint chutneys.