Скачать или смотреть Mirchi Bada and Hyderabadi Bonda Chaat | Must-try Monsoon Snacks | Amrita Raichand

This monsoon, let’s move beyond the usual and spice things up with something hatke!

First up is Mirchi Bada, straight from the streets of Jodhpur, it’s crunchy, it’s warm, it’s got just the right kick 🌶️✨

Then, we turn things up a notch with Hyderabadi Bonda Chaat, spicy, tangy, crunchy, and absolutely irresistible 🧆🔥

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JODHPUR MIRCHI BADAS

Ingredients:
For the besan batter -
1 cup besan
1/4 tsp haldi powder
1/4 tsp ajwain seeds
1/4tsp
Salt to taste

Make a smooth thickish batter(it should completely coat the mirchas) by combining all of these. Whisk well to incorporate air.
Cover and keep aside .

For the potato mixture-
2 potatoes, boiled, peeled and mashed
Oil- 1 tbsp
Jeera( cumin seeds) -1/2 tsp
Ginger( grated) - 2 tsp
Hing- a pinch
1 onion, chopped finely
1-2 green chillies (finely chopped)
Salt to taste
1 tsp red chilli powder
1/4 tsp haldi powder
1 tsp Amchur powder
1/4tsp garam masala
1/2 tsp powdered sugar
Freshly chopped coriander leaves - a handful
7-8 Bhaunagri Mirchis (achari variety) - Washed and deseeded but keep the stems intact
Oil to fry

Method:
1. Heat oil in a pan and the crackle jeera.
2. Add the ginger & sauté till fragrant.
3. Then add the onions & cook till translucent.
4. Now mash the boiled potatoes and add to the pan.
5. Add salt & spices and mix well.
6. Throw in the chopped coriander, mix and keep aside. Allow it cool.
7. Once cooled, fill the potato mixture in the slit “Mirchis” and keep ready.
8. Heat oil in a kadai and once you obtain the optimum temperature (when you add a little test batter in the oil, it should quickly rise up and start floating)
9. Now dip the prepared mirchis in the besan batter and coat them well .
10. Fry in medium hot oil till golden brown .
11. Take them out on absorbent paper to remove the excess oil.
12. Enjoy with green and sweet chutney on the side.

HYDERABADI BONDA CHAAT

Ingredients:
Besan Batter - same as above
Tomatoes - medium and firm - 3-4 (washed & dried)
For the filling
Potato mixture -(as above)
Finely chopped onion - 1 small
Finely chopped green chilli - 1
Finely chopped coriander leaves - a small handful of
Salt to taste
Jeera powder
Roasted peanuts - 2 tbsp
Roasted makhanas (fox nuts)- a handful
Lime juice - of a half a lime
Oil to fry

Method:
1. Dip the whole tomatoes into the batter to coat properly
2. Fry in medium hot oil
3. Take them out on absorbent paper to remove the excess oil.
4. Cut right through the centre with the help of a sharp knife and remove the tomatoes from inside the shell. Keep the shells aside.
5. Now chop up these cooked tomatoes and add to the potato mixture.
6. Throw in the chopped onions, chillies and coriander leaves.
7. Add a dash of salt and jeera powder and adjust the taste as per your preference
8. Crush the peanuts and fox nuts slightly and mix them in too.
9. Now add spoonfuls of this preparation back into the shells and serve immediately with a squeeze of lime juice and some more of the nutty mixture for added crunch.
Enjoy 😋

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