Boil the 2 small potatoes until fully tender, then peel them.

Mash the boiled potatoes in a mixing bowl until mostly smooth.

Add 2 tbsp onion and 2 tbsp fresh coriander to the mashed potatoes.

Season the potato mixture with 1 tsp red chilly powder and 1 tsp black pepper powder.

Add 1.5 tsp mixed dried herbs, 1 tsp ground cumin, and salt to taste to the filling.

Mix the potato filling thoroughly until the herbs and spices are evenly distributed.

Wash the 14 to 15 small eggplants and make a deep lengthwise slit in each, leaving the stem end intact.

Fill each slit eggplant with a portion of the prepared potato mixture.

Combine 4 tbsp chickpea flour, 4 tbsp rice flour, 1/2 tsp ground turmeric, and salt to taste in the second mixing bowl.

Gradually whisk in about 1/2 cup water until the batter is smooth and thick enough to coat an eggplant.

Stir 1/2 tsp baking soda into the batter immediately before frying.

Heat the vegetable oil in a deep pan over medium heat until hot for frying.

Dip each stuffed eggplant completely in the prepared batter.

Fry the batter-coated eggplants in batches for 4 to 6 minutes until golden brown and crisp.

Lift the fried pakodas with a slotted spoon and drain them on paper towel.

Make a small slit in each fried pakoda, taking care not to split it completely.

Garnish the slit pakodas with 2 tbsp onion, 1 tbsp fresh coriander, and 1/4 tsp red chilly powder.