For the batter
1.Take 1.5 cups of chickpea flour in a bowl and add some water to it for dissolving its lumps.
2. Add some more water to it for making a smooth texture batter. the batter should have pouring consistency.
3. Add 1/2 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp carom seeds / ajwain after crushing them, 1/2 tsp red chilli powder to it.
4. Add 1/8 tsp baking soda to it and keep the batter aside to ferment for a while.
For the stuffing
5. Preheat a pan, add 1 tbsp oil in it. add 1/2 pinch asafoetida, 1/2 tsp cumin seeds to it and roast for a while.
6. Add 6 (500 gms) boiled potatoes to it after breaking them.
7. Turn the flame to low and add 2 finely chopped green chillies to it.
8. Add a 1/2 tsp turmeric powder, 1 tsp salt, 1 tsp coriander powder, 1/2 tsp dry mango / amchur powder to it.
9. Turn the flame to medium, cook while mashing and stirring the ingredients.
10. Add 1/2 tsp garam masala powder, 2 to 3 tbsp finely chopped coriander leaves to it.
11. Pour the stuffing in a plate and let it cool down.
For the vada
12. Take 6 thick sized green chillies, chop these and cut it slightly from a side. remove its seeds and hollow them.
13. Preheat oil in a wok for frying the vadas.
14. Insert some stuffing inside the chilli and coat it with the stuffing well. assemble all the chillies likewise.
15. After assembling all the chillies, lift a chilli and coat it carefully with the batter.
16. Lift the vada holding its stalk and add it in the wok for frying.
17. Rightly heated oil and medium flame is required to fry the mirchi vada.
18. While frying the vada, do not stir it in the beginning but, bounce some oil over it using the ladle.
19. After a while, stir and fry it for 2 to 3 minutes until it becomes golden brown.
20. After frying the vada, drain it out and place it on a plate. fry the rest of mirchi vada likewise.
21. Serve it along with tomato or green coriander dip.