Rajasthani Mirchi Pakora

Ingredients 

• 4 large Bhavnagri green chillies, slit on side only and seeds removed
• 2-3 large raw bananas, boiled and peeled
• 1-2 green chillies, finely chopped
• 1 tablespoon fresh coriander leaves, finely chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon dried mango powder (amchur)
• ¼ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ¼ teaspoon fennel powder
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying
• Chaat masala to sprinkle

Batter

• ½ cup gram flour (besan)
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• Salt to taste
• 1 tablespoon oil

Method

1. Take raw bananas in a mixing bowl and mash with a masher. Add green chillies, coriander leaves, turmeric powder, dried mango powder, chilli powder, garam masala powder, cumin powder, coriander powder, fennel powder, asafoetida and salt and mix well.
2. Stuff the raw banana mixture into each chilli.
3. Heat sufficient oil in a kadai.
4. Take gram flour in a bowl. Add turmeric powder, chilli powder, salt, sufficient water and hot oil and mix well and mix well to get a smooth batter.
5. Dip each stuffed chilli in the batter and deep-fry till half fried. Drain on absorbent paper and let them cool slightly.
6. Cut each pakora into 3-4 pieces and deep-fry once again till golden and crisp on the outside. Drain on absorbent paper.
7. Arrange them in a serving bowl, sprinkle chaat masala on top and serve hot.