Slit the chillies vertically and remove the seeds, but not the stems and keep aside.
Heat oil in a pan and add cumin, mustard and fennel seeds
Add dry powdered spices and sabji masala one by one.
Add the mashed potatoes and cook for 2-3 minutes, switch off the flame and keep aside.
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.
Meanwhile 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 and fry the mirchi bada until all sides are golden and crisp, 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.
