Rajasthani Mirchi Vada

Ingredients

• Large Green peppers 12-15
• Besan (Chick-pea flour) 1 cup + some to dust the peppers
• Salt 1 tsp or to taste
• Water to mix the batter
• Oil for deep-frying
• Filling: Mix together:
• Potatoes, boiled, peeled and mashed 250 g (3 medium)
• Salt 2 tsp or to taste
• Chilli powder 1 tsp or to taste
• Amchoor (dried mango powder) 2 tsp
• Dhania (Coriander powder) 2 tsp
• Heeng (asafoetida) ¼ tsp
• Saunf (fennel seeds), crushed 2 tsp
• Green chillies, chopped 1 tsp or to taste
• Coriander leaves (hara dhania), chopped 1 tbsp
• Ginger, chopped fine 1 tsp

Preparation

• 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.

• Dust the filled peppers with besan and keep aside till ready to fry.

• 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.