Stuffed Banana Pepper Fritters

1  Prep the peppers

Slice the banana peppers lengthwise and remove the seeds. Set aside.

2  Make the potato filling

In a bowl, mix the mashed potatoes with roasted cumin powder, red chilli powder, lemon juice (or amchur), salt, and coriander (if using). Taste and adjust seasoning.

3  Stuff the peppers

Fill the peppers with the potato mixture, removing any excess so the filling doesn’t spill out during cooking. Set aside.

4  Make the batter

In a bowl, whisk chickpea flour with water and salt until smooth and lump-free. Adjust the consistency if needed.

5  Fry the peppers and serve

Heat oil in a pan. Dip each stuffed pepper into the batter and fry immediately for 7–8 minutes, turning occasionally, until golden brown and crisp. Serve hot with coriander chutney and a lemon wedge.