Cook The Book: Mirchi Vada

• 4 green chiles, long, fat, split lengthwise
• 2 potatoes, medium-sized, boiled, mashed
• 1/2 teaspoon cumin seeds
• 1 teaspoon dried pomegranate seeds (
• )
• 1 teaspoon dried mango powder (
• )
• Salt to taste
• A handful of green coriander (cilantro), chopped
• 1 one inch piece of ginger, grated
• 1 cup gram (chickpea) flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• Vegetable oil, for deep-frying

1. Mix all of the ingredients together and divide the mixture into 4 portions. Stuff each portion into the chiles.
2. Mix all of the ingredients together adding enough water to make a batter of medium-thick consistency.
3. Heat the oil in a wok; coat each chile with the batter and fry on medium heat until golden brown and crisp. Repeat until all are fried.
4. Serve hot with mint or coriander chutney.

green chiles, potatoes, cumin seeds, pomegranate seeds, mango, salt, handful of green coriander, ginger, gram, salt, baking powder, vegetable oil

Taken from www.seriouseats.com/recipes/2010/10/mirchi-vada-indian-snacks-recipe.html (may not work)