Indian Stuffed Chili Peppers
Ingredients
- Non-spicy chili peppers
- 1 tablespoon oil
- 1 teaspoon ajwain seeds
- A pinch of asafoetida
- 1/2 cup chickpea flour
- 1.5 teaspoons coriander and cumin powder
- A pinch of turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon amchur powder
- 1/2 teaspoon sugar (optional)
- 1/4 cup fresh coriander leaves
- Salt to taste
- A little water (optional)
- 2 tablespoons oil for frying
Preparation
Slit the non-spicy chili peppers.
Heat 1 tablespoon oil in a pan and add ajwain seeds and a pinch of asafoetida.
Add 1/2 cup chickpea flour and roast on medium heat until it turns pink.
When a nice fragrance develops, add 1.5 teaspoons coriander and cumin powder and a pinch of turmeric powder.
Remove the mixture from heat and add 1/2 teaspoon red chili powder and 1/2 teaspoon amchur powder.
Optionally, add 1/2 teaspoon sugar.
Add 1/4 cup fresh coriander leaves and salt to taste.
Add a little water or oil and mix to form the stuffing.
Stuff the chili peppers with the masala mixture.
In a pan, heat 2 tablespoons oil and shallow fry the stuffed chilies on all sides.
While frying, sprinkle some additional masala and cook until done.
Serving suggestions
Serve the stuffed chili peppers with roti, paratha, bhakri, or khakhra.
