Stuffed jalapeno

Stuffed Jalapeno:

(All ingredients are underlined)

Thoroughly wash 7-8 jalapenos and dry them with a paper towel. Slit all the jalapenos vertically to make space for the filling. Carefully carve out all the seeds inside and discard. For the filling, mix 1/2 cup besan (gram flour) with 2 tbsp coriander powder, 1 tbsp cumin powder, 2 tsp amchur (dry mango powder), red chili powder and salt to taste. Fill this masala in all the jalapenos (about 1 tbsp in each). In a pan, heat 4 tbsp oil and add 3-4 jalapenos. Stir gently till the oil gets evenly coated on the surface of all the jalapenos. Fry for a minute and then reduce the flame from low. Cover and let cook. Stir occasionally after every 4-5 minutes and let cook till all the jalapenos are soft. Sprinkle 1 tbsp coarsely ground roasted peanut powder* and cook covered for another 2 minutes. Now carefully remove in a plate leaving the extra oil in the pan. Add more oil (as needed) to the pan and repeat for the remaining jalapenos. Serve hot with chapati/roti. 

*Roast peanuts in a pan till some black spots start appearing on the outside. Crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.