Vegan Battered Poblano Peppers with Salsa
Ingredients
- 4 Poblano Peppers
- 12 oz vegan cheese
- 3 tomatoes
- 3 garlic cloves
- 1/4 onion
- 2-3 tbsp avocado oil
- 1 tbsp cornstarch
- Salt and pepper to taste
Batter
- 1 cup and 2 tablespoons chickpea flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric
- 1/2 teaspoon Kala namak (black salt)
- 1 cup water
- Pinch of salt
Preparation
Turn a medium griddle on medium-high heat and roast poblano peppers for about 10 minutes on each side until charred and skin begins to peel
Put steaming hot peppers in a plastic bag and close tightly to allow them to sweat
Leave in bag for 10-15 minutes and then peel the skins using your hands
Using a knife, make a vertical cut from the stem to the tip of the Chile
Fill with vegan cheese, close it back up and secure with 1-2 toothpicks
Heat a medium pan with oil
Dip each pepper into the batter and hold over batter for a few seconds to let excess batter drip off
Place in hot oil for about 5 minutes on each side until golden crispy
After both sides are golden, place on a plate lined with paper towels to absorb any excess oil
Serve with tomato sauce and a side of beans
Sauce
Blend tomatoes, onion, cornstarch, garlic, salt and pepper in blender until smooth
Heat a large pan on medium heat and add the salsa to the pan
Cook until it thickens and then turn off the pan and set aside
Batter
Add all dry ingredients to a mixing bowl and mix well
Add water and incorporate well using a whisk
Whisk well until you create a smooth batter
