Roast the gram flour (besan) over a low flame. After roasting the besan, roast the desiccated coconut briefly.

Turn off the heat. Add salt, turmeric powder, chilli powder, garam masala, asafoetida, and powdered sugar; mix well. Add the oil and chopped fresh coriander, then mix the stuffing mixture thoroughly again.

Wash the chilies thoroughly, wipe them dry with a cloth, make a lengthwise slit down the middle, and remove all the seeds. Now, generously stuff the prepared gram flour (besan) mixture into each chili.

To prepare the batter for frying, mix the gram flour and rice flour. Add asafoetida (hing), salt, turmeric powder, and red chili powder, and mix well. Gradually add water to create a smooth batter. Finally, add a pinch of baking soda and mix again.

Heat oil in a deep pan. Once the oil is hot, dip the stuffed chilies into the batter, ensuring they are evenly coated, and fry them over medium heat until golden and crispy. Fry all the chili fritters in this manner.

Before serving, sprinkle red chili powder and chaat masala over the fritters. Serve the stuffed chili fritters hot with tea, green chutney, and tomato ketchup.