Firstly, wash the chillies, pat them dry . Now slit them in length, deseed them and keep aside.

Next, Boil the potatoes using a pressure cooker for 3 whistles. Once cooled, peel and mash the potatoes and keep them aside.

Heat oil . As soon as it’s hot add cumin seeds , mustard seeds, fennel seeds and a pinch of asafoetida. Add turmeric powder and sauté for a minute. Now add in the boiled mashed potatoes ,red chilly powder, garam masala, dry mango powder and salt . Add fresh coriander leaves and give it a good mix . Remove from fire and let the stuffing come to room temperature .

Now take the slit chillies, fill a portion of the potato mix inside and seal it tight, similarly fill the potato mix into all the chillies.

Take a large bowl, add besan along with a teaspoon of salt, a pinch of turmeric. Add water and mix together into a lump-free batter. Make sure the batter is neither too thin or too thick.

Heat oil for frying on medium heat. Now, dip the stuffed chilli into the prepared besan batter. Make sure the besan coats the chilli well from all the sides.

Drop it carefully into the oil, and let it fry to a crisp golden. Flip the vada in between for even cooking.

Remove on a kitchen towel .

Serve hot with a cup of tea .