BHARWA MIRCH PANEER PAKODA

Easily mistaken for a deformed capsicum, the bhavnagri chilli is usually stuffed with paneer, cheese, potato or even mixed vegetables and then deep-fried. Start off your meal with this crunchy starter.
Ingredients

12 medium sized bhavnagari chillies, slit vertically and deseeded.

For The Stuffing1 cup grated paneer
1 1/2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
A pinch turmeric powder
1 1/2 tbsp finely chopped coriander (dhania)
salt to taste

For The Batter1/2 cup besan (Bengal gram flour)
1/2 cup rice flour (chawal ka atta)
of turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp carom seeds (ajwain)
1 tsp hot oil
salt to taste

Other Ingredientsoil for deep-frying

For Servingsweet and sour dip

Method 
For the stuffing

1. Combine all the ingredients in a bowl and mix well.
2. Divide the stuffing into 12 equal portions and keep aside.

For the batter

1. Combine all the ingredients in a bowl, add enough water to make a thick batter. Keep aside.

How to proceed

1. Stuff each chilli with a portion of the stuffing.
2. Dip the stuffed chillies batter and deep-fry in hot oil till they turn golden brown in colour from all sides.
3. Drain on absorbent paper and serve hot with sweet and sour dip.