8 Bhavnagri chillies
8 pickled Jalapeño chillies
250 grams grated mozzarella cheese
2 tsps dried mixed herbs
1 cup cornflour
Salt to taste
2 cups fresh breadcrumbs
Oil for deep frying

Slit Bhavnagri chillies and remove the seeds.  Slit the pickled Jalapeno chillies and remove seeds.
Take grated cheese in a bowl, add dried mixed herbs and mix. Stuff this mixture into the chillies.
Mix cornflour, salt and water to make a batter.
Dip the chillies in the batter then roll in the breadcrumbs. Repeat the process to get a double coating.
Heat sufficient oil in a frying pan till very hot and deep-fry the chillies till golden brown.
Drain and place on absorbent paper. Serve hot.