Stuffed sweet peppers
Bite size fancy appetizers filled with a potato based stuffing and shallow fried until crisp.
Servings 6
Calories 82kcal
Ingredients
- 1 lb Sweet mini peppers
- 2 small Potatoes
- 1/2 Red onion finely minced
- 1 tbsp Chick peas flour Besan (optional)
- 1 tsp Fennel
- 1 tsp Cumin
- 1/2 tsp Carom seeds Ajwain
- few sprigs Coriander leaves chopped
- 1/2 Lime juice
Spice powders
- 1 tsp Paprika powder
- 1/2 tsp Garam masala
- 1/2 tsp Coriander powder
- 1 tsp Dry mango powder
- 1 pinch Asafoetida powder
- Salt to taste
Instructions
- Heat up the fennel and cumin seeds until a nice aroma comes when it cools coarsely powder it.In the same pan heat up chick peas flour until a nice aroma comes and has no more raw smell room and keep aside to cool.
- Steam cook two potatoes peel when it it still hot then mash. To it add all the spice powders said above along with fennel cumin powdered, finely minced onion, chopped coriander and the lime juice.
- Cut the pepper into two remove all the seeds keep stalk intact but.Blanch the pepper for a minute or two only in hot water and remove promptly and lay on a paper towel to dry well pat dry all the excess water. Sprinkle a little salt so the pepper has some flavor.Fill the pepper cavity with the stuffing neatly and flatten it so the stuffing will brown evenly.
- To shallow fry use a non stick pan. Heat 2-3 tsp of oil and keep the stuffing side down and cook on medium heat until the potato crisps up. Then turn once and give the pepper a minute or two to cook and blister slightly then remove. Arrange neatly on a platter sprinkle some coriander chopped finely and drizzle some yogurt to garnish.
Video
Notes
Do not blanch the pepper for too long in hot water else it will loose the bright color. The peppers will loose the crispness and shape , it can be hard to put the filling and shape it.
Change up the spices to your liking.
Do not shallow fry the pepper side for too long as the stuffing might start falling out.