Slit the chillies vertically and remove the seeds,but not the stems. Set aside.
Heat oil in a pan.
Add cumin, mustard and fennel seeds.
Add dry powdered spices and everest sabji masala one by one.
Add the mashed potatoes and cook for 2-3 minutes.
To make the bada batter, mix all the dry ingredients together with Besan, cumin seeds, baking powder and salt.
Add the water slowly to make thick smooth batter, just like the consistency of cake batter. Add chopped coriander and mix it well.
Stuff the chillies with potato mixture .
Heat oil in a frying pan .
Dip the stuffed chillies in the batter one at a time, making sure each is covered with batter all around.
Drop slowly into the frying pan.Fry the mirchi bada until all sides are golden brown, turning occasionally.
Take them out and place them on an absorbent paper.
Mirchi bade or pakode are ready to serve hot.
Serve them with mint coriander green Chutney and ketchup.
Tip - the leftover mirchi pakode are good for making stuffed parantha or sandwiches