Preparation Time: 20-25 minutes
Preparing the Chilies: Slit the Chilies: Wash the large green chilies and pat them dry. Slit each chili lengthwise, but don’t cut all the way through. Remove the seeds and membranes if you prefer less heat.
Preparing the Stuffing: Heat Oil in a Pan: In a small pan, heat 1 tablespoon of oil. Add cumin seeds and mustard seeds, and let them splutter. Add Ginger and Spices: Add grated ginger and sauté for a minute. Then add turmeric powder, red chili powder, coriander powder, and garam masala. Add Mashed Potatoes: Add the mashed potatoes, salt, lemon juice (or amchur), and fresh coriander leaves. Mix everything well and cook for 2-3 minutes. Let the mixture cool slightly. Stuff the Chilies: Stuff each slit chili with the prepared potato mixture. Ensure they are packed tightly but carefully so they don't break.
Preparing the Batter: Make the Batter: In a mixing bowl, combine gram flour, turmeric powder, red chili powder, and salt. Add water gradually and whisk to form a smooth, thick batter. The batter should be thick enough to coat the chilies evenly. Add a pinch of baking soda for a fluffier texture, if desired.
Frying the Mirchi Wada: Heat the Oil: Heat oil in a deep frying pan or kadhai over medium heat. Dip the Chilies in Batter: Dip each stuffed chili into the gram flour batter, ensuring it is well-coated on all sides. Deep Fry the Chilies: Gently slide the batter-coated chilies into the hot oil. Fry them until golden brown and crisp, turning occasionally for even cooking. This should take about 4-5 minutes per batch. Drain the Wadas: Remove the mirchi wadas from the oil and drain them on paper towels to remove excess oil.
