Tea time treats

Stuffed Cheese Potato Peppers are a super delicious Indian tea time snack made from non spicy peppers dipped in a gram flour batter and deep fried until nicely golden and crispy.

Prep time - 10 mins

Cook time - 10 mins

Total time - 20 mins

Ingredients

• Peppers/ banana peppers

• Oil (for deep frying)

For the stuffing

• 2 tsp oil

• 1/2 tsp cumin seeds

• 1/8 tsp asafoetida

• 1/2 large onion (finely chopped)

• 2 garlic cloves (finely chopped)

• 1/2 tsp salt (adjust per taste)

• 1/8 tsp turmeric powder

• 1/4 tsp red chilli powder

• 1/2 tsp coriander powder

• 3 medium potatoes (boil, peel and roughly mashed)

• 2 tbsp coriander leaves (finely chopped)

• 1/4 cup grated cheese

For the batter

• 1 cup gram flour

• 1/4 cup rice flour

• 1/8 tsp asafoetida

• 1/8 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp red chilli powder

Instructions

1. Heat a large pan with oil and add the cumin seeds. Once it starts to change color slightly, add the asafoetida. Then add the finely chopped onions and garlic. Saute until they turn translucent.

2. Now, add the salt, turmeric, red chilli, coriander powder and saute for about 30 secs. Add the mashed potatoes to the pan and saute until everything is combined well.

3. Finally, add the chopped coriander leaves, mix well and turn off the flame. Leave the mixture to come to room temperature.

4. While the stuffing is cooling, proceed to clean the pepper. Make a slit in the middle of the pepper. Using a spoon or fingers carefully remove the seeds. Take care not to break the pepper.

5. Once the stuffing is at room temperature, take a couple of tablespoons of that mixture and stuff into the chili. Add the cheese too. Use your fingers to push the stuffing and seal the pepper. Keep aside.

6. For the batter, in a large mixing bowl, add all the ingredients listed under "For the batter". Mix well until combined. Add water little by little and mix well to prepare the batter.

7. Heat oil in a pan for deep frying. Once the oil is hot, turn the flame down. Take one of the stuffed peppers, dip it into the batter and make sure that the batter evenly coats the pepper. Gently slide it into the oil and fry until nicely golden.

8. Drain excess oil on a paper napkin and serve hot.

Note

• Traditionally, a non spicy pepper is used for this recipe. One could use banana peppers, they are similar.

• Make sure to remove all the seeds of the pepper. The seeds carry the most spiciness in the pepper.

• Adjust the quantity of batter and stuffing based on the size of your pepper.

• The batter should not be too thick or thin. If thick, it will form a thick coating around the pepper. If thin, the stuffed pepper will absorb more oil.

• Adjust the red chili powder quantity as per your taste.

• While de-seeding the peppers, be sure to wear a glove or use a spoon.