Wash the banana peppers and pat them dry with a kitchen towel. Carefully make a slit lengthwise on each pepper and remove the seeds if you prefer a milder flavor.

Cut the processed cheese into small strips or pieces suitable for stuffing.

Stuff each pepper with the cheese pieces. Lightly press the slit closed so the filling stays inside.

Spread the bread crumbs on a plate and gently roll the stuffed peppers in the crumbs so they stick to the surface.

In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric, hing, and salt.

Gradually add water while whisking to make a smooth, thick batter that can coat the peppers well.

Heat oil in a deep frying pan over medium heat.

Dip each crumb-coated stuffed pepper into the batter, ensuring it is fully coated.

Carefully place the coated peppers into the hot oil and fry until they become golden brown and crispy.

Remove from the oil and place them on paper towels to drain excess oil.

Serve hot with mint chutney, tomato ketchup, or your favorite dipping sauce.