Wash and dry the chillies before using them
With the help of knife slit the chillies halfway and take out the seeds and keep aside.
In a bowl add boiled potatoes, chopped onion, chopped green chillies, chopped coriander, salt, cumin powder, saunf, amchur powder, coriander powder, red chilly powder and mix properly. Make sure that the mixture should be smooth.
Now take another bowl and make a thick batter using besan, baking soda, turmeric, pinch of salt, Asafoetida and water. The batter should be thick enough so that it can easily coat the chillies.
Now take chillies and stuff the potato mixture carefully in it.
In a heavy deep bottom pan add 3 cups of oil and heat over a low flame.
Now dip the stuffed chillies in batter and carefully deep fry in a hot oil until golden brown in colour.
Take it out. arrange on a platter sprinkle some Chaat Masala and serve hot with mint chutney.
