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Mirchi bhajiya anyone?
The famous mirchi bhajiyas of Rajasthan originated from Jodhpur and have been called Indianized versions of chilli poppers.
A mirchi bhajiya (also known as mirchi pakora) must look like a chilly that has been lightly battered. The vegetables choose the shape: the batter is no more than a way to preserve the flavour of the vegetables. That’s why the ingredients of a vegetable bhajiya are rarely spiced, instead going into the batter in their rawest and purest form. On the other hand, the ingredients of a samosa, kachori or a vada, need cooking and spicing.
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