Rinse the chilies and slit each of them from one side. Remove seed and vein from chilies and rub salt and lemon mixture inside it to decrease its spiciness.

Now in a mixing bowl, add besan, rice flour, ajwain, hing, turmeric powder and salt. Mix well.

Add water gradually and make smooth, slightly thick and ribbon-like pouring consistency of the batter.

Cover and rest the batter for 15-20 minutes.

Now in a mortal pestal, add 1 cup chavanu (farsan) and crush it into a coarse mixture.

Take out mixture into the plate, and add red chilli powder, sugar, lemon juice, garam masala, coriander leaves, and oil. Mix well.

Now stuff all the green chilies well with the prepared filling and keep aside.

Then add soda and hot oil to the batter. Mix well.

Heat enough oil in pan or kadai.

Once the oil turns hot, coat the stuffed chilies well in the besan batter and gently drop in the hot oil.

Fry them over medium flame till they are golden and crisp.

Once done, remove from oil and transfer it to a wire rack to get rid of the excess oil.

Stuffed mirchi pakoda ready to serve.

Serve with sweet and sour chutney.

In a pan, add date and tamarind pulp, jaggery and water. mix well and oil mixture for 10-12 minutes on medium flame.

In a mortal-pestal, add cumin seeds, fennel seeds, coriander powder, kashmiri red chilli powder, ginger powder and salt. Crush everything.

Then add masala to the chutney and cook the chutney till it slightly thickens.

Sieve the mixture.

Sweet and sour chutney is ready.