Wash and wipe the green chilis and slit each chili lengthwise. (You may discard seeds also if it is too hot) Keep aside.
Now for stuffing, mash boiled potato in a bowl. Add chopped onion, salt, bhuna jeera, aamchur powder and red chili powder. Mix well and keep aside.
Fill the stuffing in each chili in good quantity (by press and fill method). Once done close each chili tightly and remove if there is any extra stuffing.
Cut each chili in 2-3 pieces according to their lengths.
Heat 1-2 tbsp oil in a pan and shallow fry the chili on low flame until cooked and brown in color. (Cover the pan and leave for 5-6 minutes. After that turn chili and again ccover the pan and leave for another 5-6 minutes.)
When chili are cooked, soft and brown in color, switch of fthe flame and take the chili out in a serving bowl.
Serve with roti, paratha, naan, puri, chole bhature, daal baati, rice etc. Enjoy!
Recipe Notes
Remove seeds from chilis if it is super hot before stuffing.
If you want more spicy you can add red chili powder to the stuffing.
Keep checking while shallow frying chilis, it might burn if left unattended.