Stuffed baby pepper pakoras
- Roopa Gulati
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4 as a snack
Easy
Prep: 20 mins
Cook: 30 mins
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Use sweet peppers to make these flavourful pakoras. They're traditionally made for the Indian festival, Holi, stuffed with spiced potatoes
Gluten-free
Vegetarian
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Coriander relish
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Thandai
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Gujiya
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Ingredients
Nutrition
Units:
MetricUS
-
300g potatoes
Maris Piper or King Edwards, peeled and quartered
-
1 tsp fennel seeds
-
½ tsp Kashmiri chilli powder
-
2 tsp dried mango powder
(amchoor)
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1 tsp ground coriander
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1 green chilli
chopped, with the seeds left in
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¼ tsp coarsely ground black peppercorns
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250g baby sweet peppers
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150g gram flour
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1 tsp fine salt
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¾ tsp ground cumin
-
sunflower oil
for deep-frying
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coriander relish
to serve
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Nutrition: Per serving
-
kcal309
-
fat13g
-
saturates2g
-
carbs35g
-
sugars4g
-
fibre7g
high
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protein11g
-
salt1.33g
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Method
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step 1
Boil the potatoes in lightly salted water for about 15 mins, or until tender, then drain in a colander, tip back into the pan and coarsely crush with a fork.
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step 2
Heat a small heavy-bottomed frying pan and toast the fennel seeds for about 30 seconds, stirring all the time, until they release their aroma. Use a pestle and mortar to grind the seeds to a powder.
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step 3
Stir the ground fennel seeds, chilli powder, mango powder, ground coriander, green chilli and peppercorns into the crushed potatoes.
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step 4
Cut the peppers in half lengthways and use a spoon to scoop out the seeds. Fill each cavity with some of the spiced potato mixture and set aside.
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step 5
Sieve the gram flour and salt into a bowl and stir in just enough cold water to make a smooth batter – aim for the consistency of double cream.
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step 6
Heat the oil in a wok or karahi to 180°C, or test the temperature by dropping in a cube of bread – when it browns in 30 seconds, it’s ready. Dip the filled pepper halves in the batter, then deep-fry in batches for 3-5 mins until golden. Drain the pakoras on kitchen paper, sprinkle with salt, and serve straightaway with coriander relish.
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