Shishito Peppers are delicious in general. They can roasted, baked, fried, blistered, etc. and make any meal tastier!
Now take those shishito peppers, add in some spiced potatoes, crispy batter and loads of spices, and you have the one of the most delicious Indian appetizers or snacks in front of you. As a matter of fact, this is one recipe that will have you taste testing the food multiple times before it even gets served. Absolutely addictive once you start eating them!
Check out my recipe!
Potato Stuffed Shishito Peppers
- For Stuffing
- 5 medium size potatoes (cleaned, boiled and skin removed)
- ¼ cup freshly chopped cilantro
- ¼ cup freshly chopped mint
- ¼ cup of onion (diced small)
- 1 tsp. ginger (paste or grated)
- 1 tsp. garlic (minced or paste)
- 2-3 green chilis (grated and seeds removed for less heat, if preferred)
- 2-3 Tbsp. lemon juice
- 1 tsp. chili powder
- ½ tsp turmeric powder
- 1 tsp. garam masala
- 1 tsp. salt (add to taste)
- 1 Tbsp. sugar
- For Batter
- 1 cup gram flour
- 1 tsp. salt
- 1.5 tsp. cumin seeds
- 1 Tbsp. freshly chopped cilantro
- ½ tsp. chili powder
- ¼ tsp. turmeric powder
- 1 tsp. baking soda
- 1.5 cups of water
- 2 quarts oil for frying dumplings
- 8oz. bag of shishito peppers (cleaned, seeds removed)
- In a large mixing bowl, add boiled potatoes and roughly mash them so only small chunks can be seen.
- Add cilantro, mint, ginger, garlic, chilis, lemon juice, chili powder, turmeric powder, garam masala, salt, and sugar. Mix with fork or by hand till all ingredients are fully incorporated and blended. (Small chunks are fine.) Set Aside.
- Take all shishito peppers and without cutting completely, split each one down the middle so you can open them up and remove the seeds. Rinse all peppers again and dry well.
- Take about 2-3 Tbsp. amount of potato mixture and stuff each shishito pepper from top to bottom – making to fill completely. Close the pepper and remove any excess that squirts out. Place on separate plate.
- Repeat with all shishito peppers till complete. Place on a foil/parchment-lined baking sheet or plate. Set aside or place in fridge till ready to cook.
- Begin to heat oil in deep pan or Dutch oven to 350F. (Use cooking thermometer, if available.)
- In a separate bowl, make batter. Add gram flour, salt, cumin seeds, cilantro, chili powder, turmeric, baking soda. With a whisk, begin to mix in water gradually till a thick but semi-liquidy batter is formed. (You want the batter to be slightly thicker than a heavy cream consistency, but same type of liquidity.) Set aside.
- Take each stuffed pepper and individually place in the batter till fully coated (allow any excess to drip off) and drop into the hot oil. Repeat with other peppers, frying them in batches of 4 to 5 at a time. Cook for about 2-3 minutes or until they are a golden-brown color and look a bit crisp.
- Remove from oil and place on napkin-covered plate or tray to drain off any excess oil.
- Repeat Steps 8 and Step 9 till all stuffed shishito are battered and fried till golden brown.
- Transfer to serving dish and eat hot with your favorite chutneys.
So now that you’ve read the recipe and probably thinking about when you should make it – let me remind you….these are so worth making and very addictive!
Let me know your thoughts on this recipe. Comment below and if you make them, please tag me with your pics on IG @cmspiceculture. I would love to see how your stuffed peppers turn out!