Slit chillies and deseed them.
Heat 1 tbsp oil in a non-stick pan. Crush coarsely coriander seeds and cumin seeds in a mortar with a pestle and add to the pan. Sauté for a minute.
Add ½ tsp turmeric powder, asafoetida, 1 tsp red chilli powder, salt and 1 tsp pepper powder. Mix well and sauté for ½ a minute.
Add potatoes and a little water, mix well and cook for 2 minutes.
Switch off heat and transfer mixture into a bowl. Add cheese and mix well.
6. Stuff the chillies with potato-cheese mixture.
Take urad dal batter in a bowl. Add salt, remaining red chilli powder, remaining pepper powder and remaining turmeric powder and mix well.
Heat sufficient oil in a kadai.
Dip stuffed chillies in the batter, coat evenly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
Serve hot with tomato chutney.