Name: Stuffed baby pepper pakoras
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 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) -; 1 tsp ground coriander -; 1 green chilli, chopped, with the seeds left in -; ¼ tsp coarsely ground black peppercorns -; 250g baby sweet peppers -; 150g gram flour -; 1 tsp fine salt -; ¾ tsp ground cumin -; sunflower oil, for deep-frying -; coriander relish, to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed baby pepper pakoras

1. 300g potatoes, Maris Piper or King Edwards, peeled and quartered -

2. 1 tsp fennel seeds -

3. ½ tsp Kashmiri chilli powder -

4. 2 tsp dried mango powder (amchoor) -

5. 1 tsp ground coriander -

6. 1 green chilli, chopped, with the seeds left in -

7. ¼ tsp coarsely ground black peppercorns -

8. 250g baby sweet peppers -

9. 150g gram flour -

10. 1 tsp fine salt -

11. ¾ tsp ground cumin -

12. sunflower oil, for deep-frying -

13. coriander relish, to serve -

How to cook deliciously - Stuffed baby pepper pakoras

1. Stage

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.

2. Stage

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.

3. Stage

Stir the ground fennel seeds, chilli powder, mango powder, ground coriander, green chilli and peppercorns into the crushed potatoes.

4. Stage

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.

5. Stage

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.

6. Stage

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.