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Instructions
- Slit the green chilies lengthwise.
- Mash the boiled potatoes and add salt, red chili powder and chopped coriander leaves and mix well.
- Mix the besan, red chili powder, turmeric powder/haldi, soda bi-carbonate and salt with some water to make a thick smooth batter and keep aside.
- Coat the green chilies with the mashed potato.
- Heat oil for deep frying.
- Dip the potato coated chili in the besan/chic pea batter, coating evenly.
- Gently slip it into the hot oil one by one and fry till they turn golden brown and crisp.
- When they turn golden brown remove from the oil and drain on a kitchen towel.
- Serve Potato Mirch Bhajiya with mint chutney.
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