Stuffed Mirch Pakorey

• 200 g green chillies (used for making pickles)
• Oil for deep frying pakoras

For batter

• 1 ½ cup besan
• Salt to taste
• 2/3 cup water or as required to make thick dropping consistency batter

For stuffing

• 3 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp mango powder
• 1/2 tsp turmeric
• Salt to taste
• Juice of 1 big lemon

• Wash and dry the chillies. Slit the chillies horizontally and keep aside.
• Mix all the ingredients for the batter and beat lightly.
• Lightly roast the coriander and fennel seeds and grind to a powder.
• Grind fenugreek and mustard seeds as well.
• Mix together all the masala powders for stuffing and squeeze lemon juice to make it easier for stuffing. Stuff each chilli with about 1 tsp of masala.
• Heat the oil in a wok; dip each chilli in batter to evenly coat and deep fry till golden and crisp.