An easy recipe for stuffed jalapeño peppers that are loaded with aromatic Indian spices and chickpea flour and lightly stir fried.
AuthorPrajakta @ ProfusionCurry
1tspGaram Masala Powder
1/2tspRed Pepper powder
Juice of 1 Lime
Salt to Taste
To make the stuffing:
Heat the heavy bottom pan on medium heat. I prefer my Calphlon Heavy Bottom pan for this recipe. Add chickpea flour. Dry roast the flour for a minute.
Add cumin-coriander powder, garam masala, turmeric powder, red pepper powder, asafetida and salt. Keep stirring and roasting it for few minutes. The mixture should feel warm and you should sense nice aroma from the herbs. Turn the heat off. Add the lime juice when the mix cools down some. If the mix is very dry, sprinkle a few drops of water or oil. Your delectable stuffing is ready.
To Stuff the peppers:
Wash and dry the jalapeno peppers .
Using a sharp knife, make a slit in each pepper, carefully de-seed the peppers.
Carefully stuff each jalapeno pepper till it is full.
To stir-fry stuffed peppers:
Heat the pan till it is just hot.
Spread 1 tbsp of oil. Make sure it coats the pan thoroughly.
Place the stuffed peppers on the pan. They should sizzle as you place them on the pan.
Cook covered for a minute or two. They should char brown on the bottom.
Roll them over carefully to cook the other side. Repeat till the skin of the peppers looks wrinkled and cooked and lightly browned. ( about 5-7 minutes total on medium high heat) Serve warm
You can bake these Stuffed Jalapeño Peppers as well. Preheat an oven to 350F. Brush the stuffed peppers with oil. Place them the stuffed-side down on a baking sheet. Bake till they are soft and cooked. Rotate the peppers and bake further till all sides are cooked and lightly browned.