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Add coriander seeds, fennel seeds, and chili flakes to a pan. Dry roast them till they emit a pleasant aroma. Place them on a cutting board. Using a rolling pin, crush them to a coarse powder.
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Peel and boil the potatoes. They should be mashed. Mix in the crushed powder made in step 1 with the potatoes.
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Add a handful of finely chopped coriander leaves. Add ½ teaspoon of amchur powder.
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Next, add a teaspoon of cumin powder, ¼ teaspoon of asafoetida, and combine it well with the contents.
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Slit large chilies (Bhavnagar chilies) vertically. Remove the seeds. Stuff the chiles with the potato stuffing you made earlier. Stuff all of the chilies neatly.
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Take a cup of gram flour in a bowl, add salt to taste,1/4 teaspoon turmeric powder, and ½ teaspoon red chili powder to it. Form a batter by adding water. Whisk the batter until there are no lumps and it has a flowing consistency.
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Dip the stuffed chilis in the batter and coat them well on all sides.
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In a pan, heat the oil. To the hot oil, add the batter-coated chilies. 3-4 chilies can be added at a time and fried at the same time. Cook the Chilies over low heat until they are crisp.
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Drain them on tissue paper. Mirchi Vada’s are ready to serve with tamarind or mint chutney.
