Mirchi Bada is a Rajasthani fried snack: a large, mild green chili stuffed with spiced potato, coated in a gram-flour batter, and deep-fried, and it is often eaten tucked into bread. The angle worth holding onto is that the chili here is structure as much as it is heat. A big, relatively mild variety is chosen so it can be split and filled, which makes this closer to a stuffed-and-battered fritter than a punishingly hot one. Whether it works comes down to the chili being cooked through while the batter stays crisp.
The build runs in three stages. First a spiced potato filling, mashed potato seasoned with things like chili, turmeric, coriander, amchoor, and salt, often with a tang to it. A large green chili is slit lengthwise, deseeded to the cook's tolerance, and packed with that potato. Then the whole stuffed chili is dipped in a seasoned besan batter and lowered into hot oil until the coating is golden and firm. A good one has a batter shell that is crisp and fully set, not pasty, around a chili that has gone soft and sweet from frying, with a savory, well-seasoned potato core. The usual failures: a chili left raw and squeaky because the oil was too hot and the shell browned before the inside cooked; a thick, doughy batter that turns gummy instead of crisp; underseasoned potato that leaves the whole thing bland; and a loose batter that slides off and leaves bare patches. Frying at a steady moderate heat so the chili softens as the coating sets is the whole craft.
How it shifts is mostly about heat level and how it is eaten. Cooks dial the spice through the chili variety chosen and how thoroughly it is deseeded, so the same snack ranges from gentle to genuinely fierce. It is commonly served with chutney and fried green chilies on the side, eaten hot. The most common variation is to put it inside a pav, which turns it into a portable filled roll and is its own distinct build worth a separate article rather than being crowded in here. On its own terms, Mirchi Bada is defined by a large mild chili as the vessel, a spiced potato fill, and a besan fry that crisps the shell while cooking the chili soft.