Slit the green chilies lengthwise.
Mix the dry mango/amchur powder and salt together and fill the mix in the slit green chilies.
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.