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  • Stuffed Pepper Saak

    1 vote
    Stuffed Pepper Saak
    Prep: 5 min Cook: 10 min Servings: 8
    by thecurrymommy
    94 recipes
    >
    One dish I absolutely love when eating traditional Indian Gujarati Food. This dish is great for spice and non-spicy lovers, so don't be alarmed!

    Ingredients

    • 8 peppers
    • ¼ cup almond flour (or blended peanuts)
    • 3 tbsp chickpea flour
    • 3 tbsp dry coriander powder
    • 3 tbsp oil
    • 1 tbsp cumin powder
    • salt
    • red chili powder (optional)
    • pinch hing (asafoetida)
    • 2 tbsp water
    • non-stick pan with a lid

    Directions

    1. Cut a slit into each pepper and gently pull open to widen.
    2. Mix almond flour, chick pea flour, dry coriander powder, cumin powder, salt, oil, hing, and red chili powder (depending on spice level).
    3. 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.
    4. 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 alarm to the nasal passage. Hence, why I do not use oil to stir fry this dish but you are more than welcome to.
    5. Cook for about 10 minutes turning the peppers 2-3 times using tongs.
    6. Serve or refrigerate up to 3 days.

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