Coated Stuffed Banana Peppers
Discover how to make Coated Stuffed Banana Peppers. A delicious recipe with detailed instructions.
25
Prep Time
20
Cook Time
45
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Coated Stuffed Banana Peppers. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare the peppers: Using a small knife, make a lengthwise slit in each banana pepper, keeping the stem intact. Carefully remove the seeds and membranes inside. Stuff each pepper with a few cubes of processed cheese, pressing gently to seal the opening.
Step 2
2. Make the batter: In a mixing bowl, combine chickpea flour, rice flour, asafoetida, ground red chili, turmeric, and salt. Gradually add water while whisking until you achieve a smooth, thick batter that coats the back of a spoon.
Step 3
3. Prepare the coating: Spread the bread crumbs on a plate.
Step 4
4. Heat the oil: Pour oil into a deep pan or kadai and heat over medium-high heat until it reaches 350°F (175°C). To test, drop a small amount of batter into the oil—it should sizzle and rise to the surface.
Step 5
5. Coat the peppers: Dip each stuffed pepper into the batter, ensuring it's fully coated. Let excess drip off, then roll in the bread crumbs, pressing gently to adhere.
Step 6
6. Fry the peppers: Carefully lower 3-4 coated peppers into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining peppers.
Step 7
7. Serve immediately while hot and crispy.
You Must Know
- ✓Use day-old bread for crumbs as it produces a crunchier coating.
- ✓Ensure peppers are completely dry before stuffing to prevent oil splatter.
- ✓Maintain oil temperature between 350-375°F (175-190°C) for even frying.
Chef's Notes
Use day-old bread for crumbs as it produces a crunchier coating.
Ensure peppers are completely dry before stuffing to prevent oil splatter.
Maintain oil temperature between 350-375°F (175-190°C) for even frying.
Serving Suggestions
Serve hot with mint chutney, tamarind chutney, or ketchup. These make an excellent starter for Indian meals or as a party appetizer.
Nutritional Info (Per Serving)
280
Calories
9g
Protein
32g
Carbs
13g
Fat
Tags
Lily
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More Appetizers Recipes
Coated Stuffed Banana Peppers
Discover how to make Coated Stuffed Banana Peppers. A delicious recipe with detailed instructions.
Ingredients (11)
Instructions
- Prepare the peppers: Using a small knife, make a lengthwise slit in each banana pepper, keeping the stem intact. Carefully remove the seeds and membranes inside. Stuff each pepper with a few cubes of processed cheese, pressing gently to seal the opening.
- Make the batter: In a mixing bowl, combine chickpea flour, rice flour, asafoetida, ground red chili, turmeric, and salt. Gradually add water while whisking until you achieve a smooth, thick batter that coats the back of a spoon.
- Prepare the coating: Spread the bread crumbs on a plate.
- Heat the oil: Pour oil into a deep pan or kadai and heat over medium-high heat until it reaches 350°F (175°C). To test, drop a small amount of batter into the oil—it should sizzle and rise to the surface.
- Coat the peppers: Dip each stuffed pepper into the batter, ensuring it's fully coated. Let excess drip off, then roll in the bread crumbs, pressing gently to adhere.
- Fry the peppers: Carefully lower 3-4 coated peppers into the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining peppers.
- Serve immediately while hot and crispy.
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