Crispy Mirchi Vada for 5 Servings

Instructions:

1. Wash and pat the chillies completely dry. Slit each chilli lengthwise and remove the seeds and membranes.
2. Lightly sauté the slit chillies in a pan with 1 tbsp of oil for 2 minutes until they soften slightly.
3. Heat 1 tbsp oil in a pan; add cumin seeds, mustard seeds, and asafoetida until they sizzle.
4. Stir in ginger-garlic paste and sauté for 30 seconds. Add mashed potatoes, turmeric, red chili powder, and amchur. Mix thoroughly.
5. Fold in chopped coriander and salt. Let the stuffing cool completely.
6. Whisk together besan, rice flour, baking soda, turmeric, chili powder, and salt. Gradually add water and whisk until the batter is thick enough to coat a spoon.
7. Stir 1 tbsp of smoking hot oil into the batter to create air pockets for crispness.
8. Spoon the potato mixture into each prepared chilli, pressing firmly.
9. Heat oil to 350°F (175°C). Dip each stuffed chilli into the batter for total coverage.
10. Fry on medium heat for 3-5 minutes, turning occasionally, until they reach a deep mahogany-gold color.