Grind the Tamarind... Onion... Salt to a fine paste. Wash the chillies well and pat dry. Slit lengthwise..remove the seeds..and fill the tamarind paste. Roll it on Besan and keep aside.
Mix Besan.. Red chilli powder..salt.. Hing... and add water accordingly to make a smooth batter. Not too thick and not too thin. Add a pinch of soda and mix well. Heat a wok with oil. When hot add a tsp to the batter and mix, this will make your pakora crisp. Dip the chillies in batter from all the sides and drop in hot oil. Take it out when golden brown and serve
Note: If the stuffing is too watery.. The filling may come out while you fry. So be careful. You can make your own filling with potato or paneer or anything you like.
