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Mirchi Vada Samosa Twist | Mummified Pepper

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Mirchi Vada Samosa Twist | Mummified Pepper

Mirchi Vada Samosa with a Twist | Mirchi | Rajasthani Samosa Pithi Wala | Chef Kunal Kapur Recipes

  • Suitable for vegetarian
  • Serves 6
  • Medium



Our country is famous for it’s diversity. Be it in the language we speak, the attire we put on, and even the food we eat. And speaking of food, today I would like to mention the most loved #StreetFood of North India, “#MirchiVada.” Yes guys that’s my recipe for today and trust me it has a twist which makes it different and yummy. This is #ChefKunalKapur, try the dish and enjoy the mummified peppers deep fried with a crusty pastry shell.

For the dough
Flour (all purpose or maida) – 2cups/250gms
Salt – to taste
Ghee – 5tbsp/75gms
Water – as required

For the stuffing
Oil – 4 tbsp
Hing (Asafoetida) – ½ tsp
Green chilli Chopped – 1no
Ginger Chopped – 2tsp
Coriander seeds – 1tbsp
Cumin – 1tsp
Moong dal (soaked for 3hours & drained) – ½ cup
Salt – to taste
Turmeric – ½ tsp
Chilli Powder – 1tsp
Coriander powder – 1½ tbsp
Cumin Powder – 1tsp
Fennel seeds powder – 1tsp
Potato (boiled & mashed) – 1cup
Amchur powder – 1tbsp
Coriander chopped – handful
Fresh chillies (large, thick & fat) – 6nos
Oil – for deep frying



For the dough mix & rub together flour, salt and ghee for 2mins.


Add little cold water and make a stiff dough. Do not over knead, cover with a damp cloth and leaves aside for 10-15mins.


In the meantime for the stuffing heat a pan and add oil. Sprinkle hing, green chilli, ginger, coriander seeds and cumin. Saute them on low heat for 30 seconds and add moong dal. (wash & soak the dal for 3 hours minimum and then drain all water and use it.)


Cook the dal for a minute and then add salt, turmeric, chilli powder, coriander powder, cumin powder and fennel seed powder. Give a quick stir on low heat and then add the boiled & mashed potato. Mix it well and cook on high heat for 2-3 mins. Add amchur powder, mix and remove to a plate to cool it completely.


Now press the dough and roll it out thin about ¼cm. Do not use dry flour or oil for rolling the dough. Now slit not split the chillies and using a small spoon scoop out the seeds from the chilli. Fill the cavity of the chilli with the stuffing, do not over fill and keep aside.


Now using a sharp knife cut the dough into long strips of about ¾cm to 1cm wide. Dip your fingers or a brush in water and then lightly brush the strips with it on the top.


Pull out one of the strip of dough and start rolling the chilli, overlapping with the dough. Start from the steam of the chilli and overlap the dough in such a way that it looks like mummified. In case you fall shot of the dough strip in between pick another strip and continue where you left and finish till the entire chilli is covered in dough.


Keep the mummifies chillies in the fridge for 15mins to 30 mins. Heat oil in a deep pan and deep fry them on medium to high heat till the outside is browned and crisp. Remove to a absorbent paper and serve hot with a choice of your dip.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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