If desired stuffing masala can be fried in little oil before stuffing peppers.
- 3 Large long or Jalapeno Peppers - Jalapenos are way too hot for me so I use banana peppers
- 1/2 Cup Chickpeas Flour (Besan)
- 1/4 cup ground peanut - Mumplhai - optional
- 1 tbsp sesame seeds -Til
- 1 Teaspoon of Coriander Powder
- 1 tbsp Ginger Garlic Paste
- Salt & sugar to taste
- A Pinch of Asafoetida/Hing if available
- A pinch of Turmeric powder - Haldi
- 1 Tablespoon of Lime Juice - optional
- 2 Tablespoon of Oil for stuffing but I use water.
- 1/2 teaspoon Jeera/Cumin Seeds
- 1.5 Tablespoon of Oil for stir frying stuffed peppers
Wash & pat the Jalapeno Peppers dry. Cut the Jalapeno Peppers in to half. Scrape out the seeds & the membrane. Discard the seeds & the membrane.
Make a small slit in the halves of the Peppers.
Combine Besan/Chickpea Flour, ground peanut, Sesame seeds, salt, coriander powder, Asafoetida/Hing, Ginger Garlic Paste and other dry spices & the 2 tablespoons of oil. There should be enough oil to form crumbles with the Besan/Chickpeas flour. Do not add water. Add more oil if you need to, you will eat only a little bit at a time. (They are HOT! ).
Add the Lime Juice to the above mixture, mix it well & carefully stuff the Jalapeno halves.
Heat the 1.5 tablespoon of oil. Add the Cumin Seeds/Jeera. When they start to sizzle, place the stuffed Jalapeno Peppers on the skillet and cover & cook at low heat till the Peppers soften and they start getting slightly brown(charred). Covering & cooking at low heat is important, as this allows the chickpea to be fully cooked.
If there are any extra stuffing mix left, add it now to the oil. Turn the peppers around ocassionally till all the sides are equally done. The stuffing will turn slightly brown too.
Finish it off with about 1 tablespoon of Lime Juice.