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Add a photoOne 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!
Ingredientes
- 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
Direcciones
- 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 alarm 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 8 servings | |
| Calories 62 | |
| Calories from Fat 50 | 81% |
| Total Fat 5.74g | 7% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 55mg | 2% |
| Total Carbs 2.61g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.25g | 0% |
| Protein 0.85g | 1% |
