In Bombay(Mumbai) one will find lots of Mirchi Bonda street stalls. Sometimes stuffed and sometimes plain. It is also part of 'Special double Vada pav'. In Karnataka, it is known as Menasinakai Bajji. It is a great evening snack especially while enjoying the monsoon rain. 

Usually, for stuffed bonda, big green chilies (not very spicy) or even small green bell peppers are used. The whole chili is used to make the bonda, but since my fry-pan is small, I cut the chili into small rings. For this recipe I used Anaheim Green Pepper. You can also use other pepper which has room for stuffing and is not very spicy.

Check out other Bonda & Pakoda recipes

• 3 - Green pepper
• oil for deep fry

• 1 cup - besan | chickpeas flour
• 1 tbsp. -  rice flour
• ¼ tsp - red chili powder
• a pinch - turmeric
• a pinch - hing | asafetida
• salt as per taste

Method:

1. Stuff the potato mixture into the peppers gently and keep it aside. I had some extra stuffing so I made it into small balls to make batata vada

2. Put fry pan with oil on the stove on medium flame. Wait until the oil is hot enough. To test, a small amount of batter dropped into the oil should immediately bubble and float to the top.
3. Dip each stuffed chili in the batter and carefully slide into the hot oil for frying. Repeat with few more them until fry pan fits enough. Do not over crowd the pan, may have to make in multiple batches depending on the size of your fry-pan. 
4. Fry the bonda in medium flame, flipping the bonda after every few minutes to cook evenly on all the sides.
5. Once cooked, carefully remove the bonda with a help of a large slotted spoon - onto a paper towel to remove excess oil.
6. Serve hot with chutney or tomato ketchup.