Rajasthani mirchi pakoda

Famous Rajasthani street food 'mirchi pakoda' is a fave among locals and tourists alike. The dry hot climate of the desert contrasts sharply to the hot, spicy and rich snack. We all love it and is a must try for all mirchi lovers. You can use hot banana peppers or jalapeño peppers for this recipe. The potato stuffing can be stuffed inside the pepper and can be packed on the outside of the pepper before dipping in the besan batter. I usually stuff my peppers with potato and omit the outside part. For small peppers where stuffing inside will pose a problem you can coat the outside and proceed from there.

Ingredients: (serves 4)
8 banana peppers
3 large potatoes boiled
1 tsp grated ginger
Amchoor (mango powder) to taste
Salt to taste
For the batter
1 cup Gram flour (besan)
1 tbsp Ginger paste
1 tsp Garlic paste
Red chilli powder as needed
1/2 tsp Turmeric powder
1/4 tsp ajwain seeds
Pinch baking soda (for crispness, optional)
Salt to taste

1. Peel and mash the boiled potatoes to make a smooth dough. Season lightly with salt, amchoor and grated ginger. Remember that the besan batter will also have salt, so use accordingly. 
2. Wash and pat the peppers dry. Give each pepper a long slit keeping the stem intact. Divide the potato dough into 8 equal portions and stuff the insides of the peppers with it. 
3. To prepare batter mix all ingredients together. Add sufficient water and whisk well to make a batter of a coating consistency. Rest the batter for about fifteen minutes. 
4. Heat oil in a pan till hot. Dip each potato stuffed pepper in the batter and deep fry on medium heat till crisp and golden brown. Drain on absorbent paper. 
5. Serve with lime wedges and green mint chutney.