Potato-filled Green Chilies

1. Take the gram flour, add in a pinch each of salt, red chili and turmeric. Pour some water to form a thick paste-like consistency. Set aside.
2. Boil and mash the potatoes.
3. Add all the spices and lemon juice to the mashed potatoes.
4. Wash the chilies and slit them open carefully so as to not break them. Clean out the seeds.
5. Fill the green chilies with the potato filling.
6. Coat each of the green chilies with the gram flour mixture so that they are completely covered.
7. Heat some oil in a wok to deep fry the chilies.
8. Fry till cooked and golden brown.
9. Enjoy with whatever kind of chatni (chutney) you prefer. I served them with a yogurt-tamarind dip and some minty chatni.