Wash the chillies well, and slit them along the length but be careful to leave the stems intact.

Carefully remove the seeds of the chillies, and place them in water for about 10 minutes (this is to remove any extra heat from them).

In a small bowl, mix together the chaat masala and amchoor powder. set aside.

Carefully stuff the chillies with the prepared masla mixture, and set aside. reserve the leftover masala powder.

Prepare a paste with the coriander leaves, ginger, garlic, green chilly and a little water.

Take the besan in a large bowl. add salt, turmeric, red chilly powder and the leftover masala mixture. mix well.

Add the prepared paste (coriander-giner-garlic-chilly) and mix well with ur hands to form a thick paste. thin this out with water to form a batter (should be coating consistency) kinda similar to pancake batter.

Heat the oil (enough for deep frying) in a kadhai.

Test if the oil is hot enough by putting a few drops of the besan batter into it. if they puff up and rise to surface immediately, the oil is just right.

Dip the stuffed chillies into the batter (make sure to coat them well) and drop them carefully into the hot oil. turn them about once or twice to make sure they are cooked evenly. (do them in batches to fit in your kadhai).

When the pakodas turn a golden brown, remove them using a slotted spoon and drain on kitchen paper.

Serve hot with chutney or ketchup, and a piping hot cuppa chai.