Stuffed Anaheim Peppers Recipe – Besan Batter Fried Indian Snack

Last Updated on 4 months by Neha Deshmukh

Stuffed Anaheim Peppers Recipe – Besan Batter Fried Indian Snack

Introduction

Oh, these stuffed Anaheim peppers! They’re a little bit of sunshine on a plate, honestly. I first stumbled upon a version of this snack at a local Diwali mela a few years ago, and I’ve been tweaking the recipe ever since to get it just right. It’s a delightful blend of mild heat, tangy flavors, and a satisfyingly crispy exterior. Perfect for a rainy afternoon, a festive gathering, or just when you’re craving something a little different. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a fantastic way to enjoy a flavorful, vegetarian snack. The Anaheim peppers offer a gentle warmth, beautifully balanced by the zesty tamarind and aromatic spices. Plus, the chickpea flour batter gives them an incredible crunch. It’s a little bit of effort, but trust me, the results are so worth it.

Ingredients

Here’s what you’ll need to whip up these delicious stuffed peppers:

• 4 Anaheim peppers
• 1 onion
• 1 cup finely chopped cilantro
• 2 cloves garlic
• 1 tablespoon ginger paste
• 1 teaspoon tamarind paste
• 1 tablespoon chickpea flour (besan)
• 1 teaspoon cumin powder
• Salt to taste
• Black pepper to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Anaheim Peppers: A Mild Heat with Versatility
Anaheim peppers are fantastic because they have a mild heat – not overpowering at all! They’re readily available in most supermarkets, but if you can’t find them, Poblano peppers are a good substitute.

Chickpea Flour (Besan): The Foundation of Crispy Goodness
Besan is a staple in Indian cooking, and it’s what gives these peppers their signature crunch. Make sure yours is fresh for the best results. About 100g of besan is equivalent to roughly ¾ cup.

Tamarind Paste: Adding Tang and Depth
Tamarind paste adds a lovely tanginess that really elevates the flavor. You can find it at most Indian grocery stores. If you’re in a pinch, a squeeze of lemon juice can work, but it won’t quite have the same depth of flavor.

Regional Variations in Spice Blends
Feel free to play around with the spices! Some families add a pinch of turmeric or red chili powder for extra color and heat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare the peppers. Make a slit along each pepper and carefully remove the seeds. This reduces the spiciness, if that’s what you prefer.
2. Now, for the filling! In a food processor, combine the onion, cilantro, garlic, and ginger. Pulse until you have a coarse paste. Don’t over-process it – we want some texture!
3. Add the tamarind paste, salt, pepper, and cumin powder to the onion mixture. Give it a good mix.
4. Lightly brush the inside and outside of the peppers with oil. Then, carefully stuff each pepper with the prepared filling. Don’t overstuff them, or they might burst during frying!
5. (Optional) If you like a softer pepper, preheat your oven to 190°C (375°F). Arrange the stuffed peppers on a baking sheet and bake for about 15 minutes. Let them cool completely.
6. While the peppers are cooling, let’s make the batter. In a bowl, mix the chickpea flour with water until you get a thick, smooth consistency. It should coat the back of a spoon nicely.
7. Heat oil in a deep pan over medium heat. You want enough oil for the peppers to float.
8. Dip each stuffed pepper into the batter, making sure it’s evenly coated.
9. Carefully fry the battered peppers for 2-3 minutes, until they’re golden brown and crispy.
10. Drain them on paper towels.

Serve immediately while hot with your favorite chutney or dip!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• For a crispier coating, add a pinch of rice flour to the batter.
• If the filling seems too wet, add a tablespoon of besan to bind it together.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind paste ingredients.
• Gluten-Free Confirmation: Chickpea flour is naturally gluten-free, so these are perfect for those avoiding gluten.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or finely chopped green chili to the filling.
• Festival Adaptations (Diwali, Ganesh Chaturthi): My family loves to make a larger batch of these for Diwali and Ganesh Chaturthi. They’re always a hit!

Serving Suggestions

These stuffed peppers are fantastic on their own, but they’re even better with a dipping sauce. I love them with mint-cilantro chutney, tamarind chutney, or even a simple yogurt dip. A side of sliced onions and a squeeze of lemon juice also complements the flavors beautifully.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of the crispness.

FAQs

What is the best way to reduce the spiciness of Anaheim peppers?
Removing the seeds and membranes is the most effective way to reduce the heat.

Can I use a different type of pepper for this recipe?
Poblano peppers are a good substitute. You could also try bell peppers for a completely mild option.

Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator.

What chutney or dip pairs best with these stuffed peppers?
Mint-cilantro chutney, tamarind chutney, or a simple yogurt dip are all excellent choices.

How can I ensure the batter coats the peppers evenly?
Make sure the batter is the right consistency – thick enough to cling, but not too thick to spread.

Is it possible to bake these peppers instead of frying?
Yes, you can! Brush the battered peppers with oil and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried, but still delicious.