1. Slit the green chilli peppers lengthwise, keeping the stem intact. Remove the seeds to reduce the heat.

   

2. Mash the boiled potatoes and set them aside.

3. Heat a tsp of oil in a pan over medium heat.

4. Add cumin seeds and mustard seeds to the pan and let them splutter.

5. Add turmeric powder, red chilli powder, coriander powder, garam masala, dry mango powder, and salt to the pan and stir well.

6. Add the mashed potatoes and chopped coriander leaves to the pan. Combine thoroughly and cook for 2-3 minutes. Remove the pan from heat and let the filling cool.

   

   

7. Fill each green chilli pepper with the potato mixture and set them aside.

   

   

For the Batter

1. Mix gram flour, rice flour (if using), carom seeds, dried fenugreek leaves, baking soda (add just before frying), and salt. Gradually add water to achieve a thick yet pourable consistency batter, making sure there are no lumps.

   

   

   

2. Heat oil in a deep pan or kadai over medium-high heat for frying. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and quickly rise to the surface.

3. Dip each stuffed chilli pepper into the gram flour batter, then carefully place them into the hot oil. Fry on medium-high heat until they turn golden brown and crispy.

   

   

   

4. Once fried, use a slotted spoon to remove the mirchi vadas from the oil. Place them on a kitchen towel to absorb excess oil.

5. Serve them hot with mint or tamarind chutney with a hot cup of tea.