Make a 3" vertical slit in the green chilies and scoop out the ribs and seeds from the chilies and keep aside. You can choose to leave the seeds if you prefer for your fritters to be extra hot.
Soak the tamarind in a quarter cup of water for 15 minutes. Extract the pulp and mix it with jaggery and salt.
Transfer the tamarind mixture to a thick bottomed vessel and boil the mixture on low heat till the water is evaporated and a thick paste is formed. Take off the heat and set it aside.
Dry roast the carom seeds and fennel seeds till fragrant (it doesn't have to turn brown) and set aside to cool.
Dry roast the desiccated coconut for a few seconds and keep aside.
Grind the toasted seeds and the grated coconut to a powder in blender till fine. Mix the gram flour and pulse till well combined.
Add the ground mixture along to the tamarind pulp and mix to form a thick paste.
In a large mixing bowl, combine the gram flour, rice flour, salt, paprika powder and asafoetida and mix well. Add water gradually to make a thick batter and keep aside.
Stuff each chili with a tsp of the stuffing mixture and keep aside.
Heat oil in a wok. To check if the oil is hot enough, drop a little batter into the oil. If the batter rises to the top slowly, then the oil is hot enough.
At this stage, add two tea spoons of the hot oil to the prepared batter and mix it carefully.
Dip the stuffed peppers in the batter to coat completely and place it in the pre heated oil and fry till the fritter turns golden in color.
Repeat the same procedure for the rest of the stuffed peppers. Drain on paper towels and serve immediately with a dip of your choice.