Dissection Of The Mirchi Vada

Horizontal Cross Section Of The Mirchi Vada

I came across this dish, Mirchi Vada when I came to Jaipur. Its amazing to watch people, stand under the baking sun having Mirchi Vada with lots of green chilli chutney on top. Many times I thought of trying but it took me years to have the courage enough to do so. Finally I gave it a try today.

The outer cover looks humble in deep fried yellow but, I was keen to know, whats inside. You can see a lighter yellow porous 4 mm coat that encompasses a fairly complex mixture of spices. Poor potato seems mashed and is facing the ire of the hottest Indian spices from all sided. Inspecting deeper you can find the king after which the recipe got its name, it is the huge sparkling green mirchi. Other spices that knock you here and there are pieces of black pepper and coriander seeds. There is an ample use of amchur and that's where it gets its tangy flavour.

One bite, and it requires more than a litre of water to soothe the dancing tongue.