For the Batter
2Slit green chillies lengthwise. Keep aside.
3In a bowl, mix chicken mince, garlic, ginger, chilli powder, black pepper powder, jeera kasoori methi and salt together.
4Fill the chicken mixture into the cavities. Sprinkle sesame seeds on top. Press the seeds tightly or they may fall off.
5Line a rectangular to. with parchment sheet. Transfer them to the prepared tin. Bake @140 degrees C for 10 -15 minutes.
6Remove them from the oven. Let them cool well.
8Using a sharp knife gently slice the chillies.
10Let us now prepare the Batter.
11In a bowl, mix besan flour, all purpose flour, corn flour and salt together.
12Add 1 cup water and coriander leaves.
13Add more water if the batter is too thick.
14Heat a heavy bottom pan. Add oil for deep frying.
15Heat the oil on medium flame.
17Dip the stuffed chilli pieces one by one in the batter, make sure chilli is completely coated.
18Deep fry. Lower the flame.
19Serve hot with Spicy Tomato Peanut Chutney.