Spice Up Your Snacks: Easy Mirchi Masala Bonda Recipe

Looking for a quick, spicy snack that can fill you up instantly? Stuffed Mirchi Masala Bonda is the perfect solution! Similar to the popular mirchi vada, this crispy and tangy dish is a crowd-pleaser. Its uniqueness lies in its versatility—you can prepare it ahead of time and fry it fresh when serving. Here’s how you can create this flavorful delight.

Ingredients for Stuffed Mirchi Masala Bonda

For the stuffing:

• Oil: 1 tbsp
• Cumin Seeds: ½ tsp
• Asafoetida (Hing): A pinch
• Green Peas: ½ cup
• Green Chilies: 2, finely chopped
• Ginger Paste: 1 tsp
• Coriander Powder: 1 tsp
• Red Chili Powder: 1 tsp
• Turmeric Powder: ¼ tsp
• Boiled Potatoes: 4 (medium-sized), mashed
• Dry Mango Powder (Amchur): ½ tsp
• Salt: ½ tsp or as per taste
• Fresh Coriander Leaves: 1 tbsp, chopped

For assembling:

• Large Green Chilies: 5
• Oil: 1-1.5 tbsp (for sautéing chilies)
• Bread Slices: 10

For frying:

• Oil: Enough for deep frying

Step-by-Step Recipe

1. Prepare the Stuffing

1. Heat 1 tbsp oil in a pan. Add cumin seeds and let them crackle.
2. Add a pinch of asafoetida and green peas. Stir well, then add 1 tbsp water. Cover the pan and cook on low heat for 2-3 minutes until the peas are soft.
3. Mash the peas and add finely chopped green chilies, ginger paste, coriander powder, red chili powder, and turmeric. Mix well.
4. Add mashed potatoes, dry mango powder, salt, and fresh coriander. Mix thoroughly, ensuring the potatoes are mashed smoothly.
5. Cook the mixture for 2-3 minutes and set it aside to cool.

2. Prepare the Chilies

1. Wash and dry the large green chilies. Make a slit on one side without cutting through completely. Remove the seeds if you prefer less heat.
2. Heat 1-1.5 tbsp oil in a pan. Lightly sauté the chilies for 1-2 minutes, turning them frequently. Once they turn slightly brown, remove them from the pan and let them cool.

3. Assemble the Bonda

1. Take a cooled chili and stuff it generously with the prepared potato mixture. Press the filling firmly. Repeat for all chilies.
2. Trim the edges of bread slices and moisten them slightly with water. Place two slices overlapping each other and gently press to seal the edges.
3. Place a stuffed chili diagonally on the bread. Wrap the bread around the chili, ensuring it is fully covered. Use a little water to seal the edges.
4. Repeat the process for all stuffed chilies.

4. Fry the Bonda

1. Heat oil in a deep pan over medium heat. The oil should be moderately hot.
2. Carefully place 1-2 wrapped bondas into the oil and fry for 1-1.5 minutes without turning.
3. Once one side is golden, gently flip and fry until evenly golden brown on all sides.
4. Remove from the oil and place on a paper towel to absorb excess oil. Repeat for all bondas.

Serving Suggestions

• Serve the crispy mirchi bondas hot with green chutney or tomato ketchup.
• You can also pair them with a steaming cup of tea or coffee for the perfect evening snack.

Pro Tips & Suggestions

• Fry the bondas on medium heat to ensure they cook evenly without absorbing too much oil.
• If you enjoy extra spice, keep the chili seeds intact. For milder flavor, remove them before stuffing.
• You can skip red capsicum or substitute it with another color for variation.
• If you don’t have mozzarella cheese, processed cheese works just as well.

FAQs:-

Q1: What kind of chili is best for making Mirchi Masala Bonda?

A: It’s best to use large green chilies that are mild in spice, such as banana peppers or bhavnagri chilies. They’re ideal for stuffing and frying without being overly spicy.

Q2: Can I make the stuffing in advance?

A: Yes, you can prepare the stuffing up to a day in advance and store it in an airtight container in the refrigerator. When ready to cook, just stuff and fry the bondas.

Q3: Can I bake or air-fry Mirchi Bondas instead of deep frying?

A: Absolutely! You can bake them at 375°F (190°C) for about 20 minutes or air-fry at the same temperature until golden and crispy. Brush them with oil for better results.

Q4: What can I serve with Mirchi Masala Bonda?

A: These are best served with green chutney, tamarind chutney, or tomato ketchup. You can also pair them with hot tea or coffee for a classic combination.

Q5: Can I make this recipe gluten-free?

A: Yes, substitute the bread slices with gluten-free bread to make this recipe suitable for a gluten-free diet.

Q6: How do I make the stuffing less spicy?

A: To reduce the heat, remove the seeds and membranes from the chilies before stuffing. You can also add more mashed potatoes or a touch of cream to balance the spice in the stuffing.

Q7: How long can I store leftover Mirchi Masala Bondas?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to retain their crispiness.

Q8: Can I use any cheese in the stuffing?

A: Yes, you can add shredded mozzarella, cheddar, or processed cheese to the stuffing for a creamy, cheesy twist.

Q9: Is it necessary to pre-cook the chilies?

A: Pre-cooking the chilies by lightly sautéing them ensures they are tender and enhances the overall flavor of the bondas. However, it’s optional based on your preference.

Q10: Can I make a vegan version of Mirchi Masala Bonda?

A: Yes! Use plant-based butter and skip the cheese or use vegan cheese alternatives. Ensure the bread you use is also vegan-friendly.

Thank You Note for My Blog Readers

Dear Readers,

Thank you so much for taking the time to visit my blog and explore the delicious world of Stuffed Mirchi Masala Bonda! Your interest and support mean the world to me. I hope you enjoyed the recipe and feel inspired to recreate it in your own kitchen.

Your encouragement fuels my passion for sharing unique and flavorful recipes from around the globe. If you try this recipe, I’d love to hear your thoughts and see your creations. Feel free to leave a comment or share your experience!

Happy cooking, and see you soon with more tasty delights!

Warm regards,
[HIMANSHI]