1. Boil, peel and mash the potatoes.
2. Add salt, asafoetida, cumin powder, lime juice and coriander leaves.
3. Slit the chillies along its length and carefully remove the seeds and the viens. Stuff the chillies with potato mixture.
4. Heat oil for deep frying. Fry the chillies briefly and leave aside to cool.
5. Meanwhile, mix besan with rice flour, salt, soda and carom seeds.
6. Add enough water to make a thick coating batter.
7. Coat the chillies with the batter and fry in moderately hot oil till golden brown.
8. Serve hot with your favourite chutney.

Makes: 8 to 10 Bajjis