Mirchi Vada

Ingredients 

• 6 Bhavnagri chillies slit on one side and seeds remove
• 1 tablespoon oil + to deep fry
• 1 cup potatoes boiled, peeled and mashed
• ¾ teaspoon red chilli powder + to sprinkle
• ½ teaspoon coriander powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon garam masala powder
• Salt to taste
• 1 cup gram flour (besan)
• ¼ teaspoon turmeric powder
• ¼ teaspoon baking soda
• ¼ teaspoon chaat masala

Method

1. Heat oil in a non-stick pan, add mashed potatoes and saute for a couple of minutes.
2. Add ½ teaspoon red chilli powder, coriander powder, cumin powder and garam masala, mix well.
3. Add salt and mix again. Transfer into a bowl and let it cool down to room temperature.
4. Heat sufficient oil in a kadai. Fill the potato mixture into the bhavnagri chillies and keep them on a plate.
5. Take gram flour in a bowl, add turmeric powder, salt, baking soda, ¼ teaspoon red chilli powder and sufficient water and whisk to a smooth batter of coating consistency.
6. Dip the stuffed chillies in the batter and slide into the hot oil. Deep-fry till golden brown. Drain on absorbent paper.
7. Arrange them on a serving platter, sprinkle chaat masala and red chilli powder on top and serve warm