Stuffed Pepper Saak
One dish I absolutely love when eating traditional Indian Gujarati Food. This dish is great for spice and non-spice lovers, so dont be alarmed! The stuffing itself is delicious enough to be used in banana, poblano, yellow, or jalapeno peppers. It is normally made with peanuts, but this variation is made using almonds instead. Enjoy it with my Zucchini Rotli or Carrot Rotli recipes.
I highly recommend a non-stick pan with a lid, low heat, and a little bit of water instead of oil to the bottom of the pan for this dish. It will save your nostrils, trust me!
HAPPY EATING FOLKS <3
- 8 peppers
- 1/4 cup almond flour (or blended peanuts)
- 3 tbsp chick pea flour
- 3 tbsp dry coriander powder
- 3 tbsp oil
- 1 tbsp cumin powder
- red chili powder (optional)
- pinch hing (asafoetida)
- 2 tbsp water
- non-stick pan with a lid
Cut a slit into each pepper and gently pull open to widen.
Mix almond flour, chick pea flour, dry coriander powder, cumin powder, salt, oil, hing, and red chili powder (depending on spice level).
Add water to the non-stick pan, place the stuffed peppers in it, and cover with a lid. THEN place the pan on medium low heat.
SIDE NOTE: I highly recommend medium/low heat, adding water in the pan, and a lid during the cooking process. Reason-this dish can cause some alarming to the nasal passage. Hence, why I do not use oil to stir fry this dish but you are more than welcome to.
Cook for about 10 minutes turning the peppers 2-3 times using tongs.
Serve or refrigerate up to 3 days.
•You can also steam the stuffed jalapeno peppers in a steamer with a basket for 15 minutes on medium-low.