Take potatoes in a
mixing bowl, add carom seeds, red chilli powder, turmeric powder, ginger paste, salt and crushed peppercorns.
Finely chop green
chillies and add. Finely chop mint leaves and add.
Take gram flour in
another mixing bowl, add rice flour, red chilli powder, turmeric powder and soda bicarbonate and mix well. Add sufficient water and whisk to make a smooth and thick batter. Add salt and mix.
Mix the potato mixture
well. Slit the green chillies without cutting through. Stuff them with the potato mixture.
Dip each stuffed chilli
in the gram flour batter and gently slide into the hot oil. Deep-fry till golden brown. Drain on absorbent paper.
Arrange the chillies on
a serving plate, garnish with a mint sprig and serve with bowls of mint chutney and sweet tamarind chutney.