Rajasthani Mirchi Vada

Ingredients

12-15 large green peppers

1 cup besan (chick-pea flour)

1 tsp salt

Water (to mix the batter)

Oil for deep-frying

For the filling:

250 gm potatoes, boiled, peeled and mashed

2 tsp salt

1 tsp chilli powder

2 tsp amchoor (dried mango powder)

2 tsp coriander powder

1/4 tsp asafoetida

2 tsp saunf (fennel seeds), crushed

1 tsp green chillis, chopped

Method

For the filling:

Mix together the potatoes,  salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies

For the vada:

Wash and wipe the peppers, slit lengthwise, and de-seed.

Fill with the potato filling.

Mix the besan with the salt and enough water to form a thick, smooth paste.

Heat the oil till a drop of batter dropped in comes up at once.

Dip the pepper in the batter, and drop it into the hot oil.

Lower the heat to medium and fry till a golden colour.

Lift out and transfer on to an absorbent paper, before serving.