12-15 large green peppers
1 cup besan (chick-pea flour)
1 tsp salt
Water (to mix the batter)
Oil for deep-frying
For the filling:
250 gm potatoes, boiled, peeled and mashed
2 tsp salt
1 tsp chilli powder
2 tsp amchoor (dried mango powder)
2 tsp coriander powder
1/4 tsp asafoetida
2 tsp saunf (fennel seeds), crushed
Mix together the potatoes, salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies
For the vada:
Wash and wipe the peppers, slit lengthwise, and de-seed.
Fill with the potato filling.
Mix the besan with the salt and enough water to form a thick, smooth paste.
Heat the oil till a drop of batter dropped in comes up at once.
Dip the pepper in the batter, and drop it into the hot oil.
Lower the heat to medium and fry till a golden colour.