Baked Rajasthani Mirchi Vada

Method

1. 1Mix mashed potato + peas with cumin, ajwain, amchur, fennel, garam masala, coriander and salt.
2. 2Slit chillies lengthwise (remove seeds for less heat), stuff with potato mixture.
3. 3Beat besan with baking soda, chilli powder, salt and water into a thick coating batter.
4. 4Dip each stuffed chilli in batter, place on a lined tray.
5. 5Brush with oil, bake at 230C for 22 minutes flipping once till the coating crisps.
6. 6Serve hot with tamarind chutney and chai — Jodhpur monsoon snack, baked-light version.