Clean and dry the chillies/ jalapeños, slit them lengthwise in the middle and remove the seeds.
In the meantime, peel and mash the boiled potatoes well while they are warm. Mix in 1/2 tsp red chili powder, 1/4 tsp coarse ground saunf/fennel seeds, 1/4 tsp amchur powder, 1/4 tsp cumin powder, salt to taste, 1 finely chopped green chili, 1/2 tsp grated ginger and 1 tbsp finely chopped coriander leaves.
Fill in small portions of this potato mix into the chilies and keep aside.
Make a thick (pakora) batter of besan, salt to taste, chili powder, turmeric, pinch of ajwain and water as needed. I used just about half a cup.
Heat oil in a medium sized wok. I used mustard oil as the pakoras/ mirchi bada taste delicious when deep fried in mustard oil.
Dip the stuffed mirch/ chili/ pepper one by one into the batter and drop gently into the hot oil. Deep fry on medium flame till it cooks well and turns golden brown all over.
Remove on a kitchen towel and fry the rest. Serve hot with chutney/ sauce of your choice and chai of course.