Stuffed Jalapenos with Peanuts

About Stuffed Jalapenos with Peanuts

Ingredients

• Jalapenos (or Bhavnagri mirchi) 5 to 6
• Peanuts, ground 1 cup
• Processed cheese, grated 1 cup
• Lemon juice 1 tsp
• Gram flour (besan) 1½ cups
• Salt to taste
• Oil to deep-fry

How to Make Stuffed Jalapenos with Peanuts (Stepwise Photos)

Method

1. Slit the jalapenos from the middle and remove the seeds.
2. To make stuffing, take peanuts, cheese and lemon juice in a bowl and mix well.
3. Stuff each jalapeno with around 4-5 tsps of stuffing.
4. Take gram flour in another bowl, add sufficient water and whisk to make a smooth batter. Add salt and mix.
5. Heat sufficient oil in a deep pan.
6. Dip the stuffed jalapenos in the batter and slide into hot oil. Deep-fry on low heat till they turn golden brown. Drain on absorbent paper.
7. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps