Mirchi Bada

Peel and mash the boiled potatoes thoroughly in a bowl, then mix in salt, red chili powder, cumin seeds, amchur (dry mango powder), and chopped coriander to create a well-seasoned filling.

Rinse the large green chilies and make a lengthwise slit along one side of each chili, being careful not to cut all the way through, then gently remove the seeds to reduce heat if desired.

Carefully stuff each slit green chili with a generous portion of the spiced potato filling, pressing it in firmly and smoothing the surface so the chili closes around it.

Prepare the gram flour batter by whisking together besan, salt, red chili powder, a pinch of turmeric, and enough water to form a smooth, thick, lump-free batter that coats the back of a spoon.

Heat oil in a deep pan or kadhai over medium-high heat until it reaches approximately 170–180°C (340–355°F), testing readiness by dropping a small amount of batter into the oil and watching it rise to the surface.

Dip each stuffed chili into the gram flour batter, ensuring it is evenly and fully coated on all sides before lowering it gently into the hot oil.

Fry the batter-coated chilies in batches for 4–5 minutes, turning them occasionally, until they are golden brown and crisp on all sides, then remove with a slotted spoon and drain on paper towels.

Serve the Mirchi Bada hot immediately alongside green chutney, tamarind chutney, or ketchup as dipping sauces.