Onion Coriander Filling - Add onions, coriander leaves, carom seeds, chaat masala & salt

Combine & set aside

Potato filling: – Add oil, once hot, add cumin seeds and allow to splutter. Immediately add ginger and green chillies and saute for 30 seconds.

Add turmeric powder, chilli powder, salt and chaat masala and saute for 30 seconds. Add mashed potatoes

Mix to combine

For the batter - add rice flour, gram flour, red chilli powder, chaat masala powder, hing, salt & water

Ensure there are no lumps. The consistency must be slightly thick like an idli batter

To prep the mirchi – Slit the green chilli lengthwise in an L shape

Do not slice them in half, only make a small slit creating a pocket. Using a spoon or your finger, scrape out the seeds inside and veins inside

Use a spoon to stuff the chillies with the prepared fillings

Dip the stuffed chillies in the prepared batter and carefully drop it into the hot oil

Fry for 4-6 minutes on medium flame or until golden brown

And it's ready!