Mirchi vada

Method

1. 1 Choose large, mildly spicy green bell peppers, make a lengthwise cut, and remove all the seeds.
2. 2 Boil the potatoes, then mash them and mix with cumin seeds, turmeric, garam masala, coriander, and lemon juice.
3. 3 Stuff the potato into the chili pepper until it's full, then gently squeeze to close the slit.
4. 4 Mix chickpea flour with water and baking soda to form a paste thick enough to coat the chili peppers.
5. 5 The sauce should be thick like cream; a thin sauce will slide off the slippery chili pepper skin when dipped.
6. 6 Deep-fry at 170 degrees for 5 minutes until the crust is golden and crispy, then sprinkle with chaat salt.

With an appliance

• Air fryer 45 min

  Replace step 6: spray evenly with oil, then cook in a hot air oven at 190 degrees for 14 minutes, flipping at minute 8; the crust will be crispier and thinner than when deep-fried.