Ingredients:
Green chillies 12-15 (large) Gram flour 1 cup Salt 1 tsp Water Oil for deep-frying For the filling: Potatoes (boiled, peeled & mashed) 250 gm Salt 2 tsp Chilli powder 1 tsp Amchoor or khatai powder 2 tsp Coriander powder 2 tsp Fennel seeds (crushed) 2 tsp Green chillies (chopped) 1 tsp
Method
For the Filling: Mix the potatoes, salt, chilli powder, amchoor, coriander powder, green chillies. For the Wada: Slit lengthwise the peppers and de-seed. Fill with the potato filling. Mix the gram flour with the salt and enough water to form a thick, smooth paste. Heat the oil. Dip the peppers individually in the batter, and fry till a golden colour. Lift out and transfer on to an absorbent paper, before serving.
