Masala Chickpeas Stuffed Peppers

Nutrition values are AI-estimated based on ingredients.

• 224g roasted peanuts
• 50g gram flour (besan)
• 1/3 cup desiccated coconut flakes
• 1/4 cup toasted sesame seeds
• 2.5 tbsp ground coriander
• 3 tbsp ground cumin
• 1/3 cup Kashmiri chili powder
• 2 tbsp garam masala powder
• 1.5 tbsp turmeric powder
• 1 tbsp amchur powder
• 1 heaped tbsp salt
• 1/4 cup dried fenugreek leaves (kasuri methi)
• 1 can (439g) chickpeas
• 4-6 Italian sweet peppers
• 4 tbsp cooking oil
• 1/4 cup fresh cilantro
• 1/4 tsp cumin seeds
• 1/4 tsp nigella seeds
• 1/4 tsp black mustard seeds

1. 1Roast raw peanuts and gram flour separately until cooked and aromatic, then cool completely.
2. 2Combine roasted peanuts, gram flour, desiccated coconut, sesame seeds (reserve some), coriander, cumin, Kashmiri chili, garam masala, turmeric, amchur, salt, and fenugreek leaves.
3. 3Grind all the combined spices into a fine powder to make Bharwa Masala, then mix in reserved sesame seeds.
4. 4Mash drained chickpeas and mix with oil, about 1/2 cup of Bharwa Masala, and chopped cilantro.
5. 5Slice sweet peppers lengthwise and remove seeds.
6. 6Stuff the chickpea filling into the prepared peppers.
7. 7Heat cooking oil in a pan and temper with cumin, nigella, black mustard, and sesame seeds.
8. 8Place stuffed peppers in the pan, season with a pinch of salt and Bharwa Masala on the outside.
9. 9Cover and pan-fry the peppers on low heat, turning occasionally, until they are tender and lightly charred.

These instructions are our analysis of the original video. Watch on YouTube →