Heat oil in a pan on high flame and put garlic saute for 2 minutes stirring continuously then add ginger and onion saute further for 2-3 minutes Then add red chilly paste and salt and mix well
Heat oil in a pan on high flame and put garlic saute for 2 minutes stirring continuously then add ginger and onion saute further for 2-3 minutes Then add red chilly paste and salt and mix well
Now add boiled noodles mix very nicely so that the masala evenly coats on the noodles Stir for 5-7 minutes on high flame this is very important Now add vinegar and mix well switch off the gas
The noodles are ready
Wash and wipe the green chillies
Slit them and take out the seeds
In a mixing bowl put together besan salt ajwain heeng chilli flakes and 1 tbsp of spinach puree mix well
Then by adding water little by little make a smooth and medium thick batter
Add 1 tbsp more of spinach puree to the batter for a little dark colour In the meantime heat oil for deep frying first on high then make it low
Fill the noodles in the chilly by pressing it a little
Dip the stuffed chilly in the batter by holding it with the crown of the chilly and rotating it on all sides so that the batter coats the chilly evenly
Now slowly slide the chilly in the hot oil very carefully
Fry it by turning it at regular intervals until it becomes light brown from all the sides
When done take it out on an absorbent paper
Fry one chilly pakoda at one time
Now cut the pakoda into 3 – 4 parts and serve hot with green chutney and tomato sauce
