Ingredients
Equipment
Method
Prep
- First wash and pat dry the jalapenos. Slit the Jalapenos from the center from the top to the bottom. Make sure they are still intact. Using the tip of a small spoon, scoop out and discard the seeds. (Wear gloves to protect your hands, if needed). Set them aside.
- To make the paneer mixture, crumble the piece of paneer by hand in a small mixing bowl. Then, add in ½ tsp salt, ground cumin, Kashmiri chili powder, ground coriander, and dry mango powder. Set aside.
- Make the batter to coat the jalapeno. To make that, in a mixing bowl, add in chickpea flour (gram flour/besan), carom seeds (ajwain), ground turmeric, 1 tsp salt, 1 tbsp oil and baking soda. Mix well.
- Further, stuff the paneer gently into the slit peppers. Also, make sure they are filled well and try to close the slit with applying slight pressure. Finally, coat the stuffed pepper with the mixed batter.
Air Fry
- When you are ready to cook, grease your Air Fryer basket with oil. I grease mine by rubbing, brushing, or spraying, oil generously on the bottom grate.
- Furthermore, follow your air fryer directions for preheating to 350°F for 5 minutes.
- Place the stuffed peppers in a single layer. Set the time and temperature at 350°F for 8 minutes.
- Enjoy as a side dish, snack or appetizer.
Notes
- Every air fryer is different, check and add or reduce the timing according to your fryer.
- Make sure to remove the seeds from the pepper carefully. If you leave them it can get very spicy.
- Wear gloves if needed to avoid direct contact with the seeds.