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Add a photoServings: 4
Ingredients
- 8 x long kenyan chillies
- 4 Tbsp. chickpea flour
- Â Â large healthy pinch of asafoetida
- 2 tsp cumin pwdr
- 2 tsp lemon juice
- 1/2 tsp turmeric pwdr
- 1/2 tsp chilli pwdr
- Â Â salt
- 2 Tbsp. sunflower oil
- 1 tsp cumin seeds
Directions
- Slit the chillies lengthways and carefully remove and throw away all the seeds.
- Mix the chickpea flour asafoetida cumin pwdr lemon juice turmeric and chilli pwdr with salt and add in a little water to make a thick paste.
- Smear this paste on the inside of each chilli.
- Heat the oil in a pan till it is warm and add in the cumin seeds.
- When they pop add in the chillies one by one and stir fry.
- Lower the heat and cook till they are soft.
- Serve warm with rotis.
- This recipe is for a dish which serves as an accompaniment starter or possibly main course and is delicious eaten warm with rotis and lentils.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 91 | |
| Calories from Fat 67 | 74% |
| Total Fat 7.62g | 10% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 93mg | 3% |
| Total Carbs 4.6g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.75g | 1% |
| Protein 1.64g | 3% |
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