Fiery!! This unique and flavorful Rajasthani dish will have your taste buds on fire! You could reduce the “spice” by de-seeding the peppers before stuffing and add no additional spices to the filling. But ofcourse if you are like me, you would go all in with the spices 😉

Ingredients

• Peppers – 4-5 (I have used the Cubanelle variety here. You could use just about any kind including bell peppers)
• Oil – 3 tbsp
• Stuffing
  • Besan (chickpea flour) – 1/2 cup
  • Turmeric powder – 1/2 tbsp
  • Red chilly powder – 1/2 tbsp
  • Coriander powder – 1 tbsp
  • Garam masala – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Fennel seeds – 1 tbsp
  • Salt to taste

Steps

Start by cleaning the peppers. Wash and dry. Slit vertically and keep aside.

For the stuffing, start by heating 1 tbsp oil in a pan. Add cumin seeds and fennel seeds.

Once the seeds begin crackling, add the besan (chickpea flour). Roast on medium until brown and a nutty aroma comes out. Be careful to keep stirring to avoid burning.

Mix in the spices and salt and roast for another minute. Remove from heat and let cool to room temperature.

Once the stuffing is cool enough to handle, fill your peppers with the stuffing with the help of a spoon, gently pushing down and packing the mixture. Keep remaining mixture aside.

Heat a pan with 2 tbsp oil. Gently slide your stuffed peppers into the pan.  Sprinkle the left over filling on the peppers and mix slightly.

Cover and let roast on low to medium heat for few minutes.

Turn the peppers with the help of tongs, and let cook on the other side as well until soft and brown spots appear.

Best when served with hot roti!

Let me know how it goes 🙂