Slit the chillies to be stuffed lengthways down one side only, making sure they are still joined at the stem.
Put all the ingredients for the filling into a blender or food processor.
Add 1 tablespoon water and process to make a thick smooth paste.
Stuff the chillies with the filing and set aside.
To make the batter, whisk the flours with 250ml / 8fl oz (1 cup) water together in a bowl until thick.
Heat the oil for deep-frying in a kadai or deep, frying pan (skillet) to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
Then reduce the heat.
Working in batches, dip the stuffed chillies in the batter and carefully lower into the hot oil.
Deep-fry, turning frequently for about 4 minutes, or until golden brown and crisp.
Remove with a slotted spoon and drain on kitchen paper (paper towels).