|6-8 Anaheim Peppers||1 pinch Hing||Oil|
|1 large Potato||1 pinch Turmeric||Salt|
|1 cup Besan||1 pinch Aamchur|
|1 tsp Jeera|
Pressure cook the potato, peel the skin and mash it.
Splutter the jeera in 2 tsp oil until dark.
Add the turmeric and hing and turn off the heat.
Saute in the ehat of the pan for a 10-20 seconds.
Add this jeera to the mashed potato and blend along with some salt.
Wash the anaheim peppers and slit open from one side.
Fill in the potato filling into the pepper and close again.
Prepare all the peppers with the filling.
Make a viscous paste of the besan with abt a cup of water and some salt.
Heat oil in a wok for deep frying.
Dip each pepper into the besan batter and coat well on all sides.
Drop into the hot oil and fry until golden on all sides.
Remove and train on a paper towel.
Serve hot with ketchup or any chutney/sauce.