Ingredients:

• 6 to 8 Bhavnagri chillies or jalapenos

• 2 large boiled potatoes

• 3 tbsp mozzarella cheese (plus extra for stuffing)

• 1/2 tsp garlic powder

• Salt to taste

• Pepper to taste

• 1/2 tsp mixed herbs

• Spring onion (finely chopped)

• 3 tbsp bread crumbs (plus extra for coating)

• 2 tbsp corn starch

• 3 tbsp water

• Oil for frying

Method:

1. Slit the chillies and carefully remove all the seeds.

2. Stuff each chilli with some mozzarella cheese and set aside.

3. In a large mixing bowl, add the boiled and mashed potatoes.

4. To the mashed potatoes, add salt, pepper, garlic powder, mixed herbs, 3 tablespoons of mozzarella cheese, 3 tablespoons of bread crumbs, and chopped spring onion. Mix everything well to make a smooth mixture.

5. Take the stuffed chillies and cover them completely with the prepared potato mixture. Set aside.

6. In a small bowl, mix corn starch with water to make a smooth slurry.

7. Dip each potato-covered chilli into the corn starch mixture and then roll it in bread crumbs to coat it evenly.

8. Heat oil in a pan for deep frying. Once hot, reduce the flame to medium and carefully drop in the coated chillies.

9. Fry them until golden and crisp, stirring occasionally for even cooking.

10. Remove and drain on kitchen paper to get rid of excess oil.

11. Serve hot with green chutney, tamarind chutney, or ketchup.