Aloo Simla Mirchi Vada

Prepare the capsicums: Wash and dry the capsicums. Carefully slice off the top of each capsicum and remove the seeds and pith from the inside, creating a hollow shell.

Make the potato stuffing: In a large bowl, combine the mashed potatoes, ginger paste, red chili powder, turmeric, chaat masala, dry mango powder, chopped coriander, and salt. Mix thoroughly until all the spices are evenly distributed.

Stuff the capsicums: Firmly pack the potato mixture inside each hollowed capsicum, ensuring it is filled completely.

Prepare the batter: In a separate bowl, whisk together the gram flour, rice flour, turmeric, red chili powder, carom seeds, baking soda (if using), and salt. Gradually add water while mixing continuously to form a smooth, thick, and flowing batter.

Heat the oil: Pour oil into a deep pan or kadhai and heat it over a medium flame. To test if the oil is hot enough, drop a small bit of batter into it; it should sizzle and rise immediately.

Coat and fry: Dip a stuffed capsicum into the batter, ensuring it is fully and evenly coated. Carefully place it into the hot oil. Fry in batches to avoid overcrowding the pan.

Cook until golden: Fry the vadas on medium heat, turning them occasionally, until they are golden brown and crispy on all sides. This should take about 4–5 minutes.

Drain excess oil: Remove the vadas from the oil with a slotted spoon and place them on a paper towel to absorb any excess oil.

Serve: Slice the fried vadas into halves or rings and sprinkle with chaat masala. Serve them hot with green chutney or tamarind chutney for a burst of flavor.