Rajasthani mirchi vada | Recipes18

Ingredients

• 1 tablespoon oil, for stuffing
• Water as required
• 1 tablespoon coriander leaves, finely chopped, for batter
• 1 pinch of heeng/asafoetida for batter
• 1/2 teaspoon turmeric powder
• 2 cups chickpea flour/ besan
• 2 dries whole Kashmiri red chilies
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 12 large green pepper/mirch, vertically slit
• salt as required
• 1 green chili, finely chopped
• 1 tablespoon coriander leaves chopped
• 1/2 teaspoon cumin seeds
• 1 pinch of kasuri methi (optional)
• 1 pinch of heeng (Asafoetida)
• 1 teaspoon amchoor
• 2 large potatoes, boiled and mashed
• Oil for deep frying