Ingredients:

• 0.5 kg Potato
• 0.5 cup Rice flour
• 1 cup Besan (chick peas flour)
• 8 to 10 yellow long chillies
• 1/2 tsp Asafoetida
• 2 tbsp Lime juice
• 0.5 tsp cumin powder
• 2 tbsp coriander leaves, finely chopped
• A big pinch of carom seeds (omam, ajwain)
• A big pinch of cooking soda
• Oil to deep fry
• Salt to taste

Method:

1. Boil, peel and mash the potatoes.
2. Add salt, asafoetida, cumin powder, lime juice and coriander leaves.
3. Slit the chillies along its length and carefully remove the seeds and the veins.
4. Stuff the chillies with potato mixture.
5. Heat oil for deep frying. Fry the chillies briefly and leave it aside to cool.
6. Meanwhile, mix Besan with rice flour, salt, soda and carom seeds.
7. Add enough water to make a thick coating batter.
8. Coat the chillies with the batter and fry in moderately hot oil till golden brown.