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

How to Make Chilli potato bajji (Pakoda)

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