Potato stuffed chili peppers, or mirchi vada, is a popular Indian snack that is typically served with sauce or chutney. They're spicy, comforting, and just burst with flavor in your mouth. Serve with hot sauce if you're a spicy lover or a creamy dip if you need something to balance out the heat.

Potato Stuffed Chili Peppers [Vegan]




Cooking Time




For the Stuffing:

  • 5-6 medium sized potatoes, boiled and peeled
  • 1 tablespoon finely chopped coriander
  • 2 teaspoons red chili powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon dried mango powder
  • Salt, to taste
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds

For the Batter:

  • 2 cups gram flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Oil, to deep fry

For the Peppers:

  • 6 white chili peppers


To Make the Stuffing:

  1. Heat a pan. Add coriander seeds and fennel seeds and toast. Remove and slightly crush them.
  2. In a plate, add boiled potatoes, chopped coriander, red chili powder, garam masala powder, dried mango powder, toasted and crushed coriander seeds, fennel seeds, and salt.
  3. Mash well to make a mixture.

To Make the Batter:

  1. In a bowl, add gram flour, 1 teaspoon salt, water, and whisk well to prepare a thick batter. Add baking soda and whisk well again.

To Make the Stuffed Peppers:

  1. Now scoop out the seeds from the peppers. Slit lengthwise and discard seeds.
  2. Wash peppers and dry them with a cloth. Stuff with potato mixture.
  3. Heat oil in a pan.
  4. Now coat the peppers with the batter and deep fry them until they are crisp and golden.
  5. Drain on an absorbent paper. Serve piping hot.