2 Capsicums Green
1 Cup Besan/ Chana Flour
1 tsp oil for Stuffing
2 tsp oil for Capsicum
1 tbsp Jeera
1/4 tbsp Heeng (Asafoetida)
1 tbsp Salt
1/2 tbsp Haldi Powder
1/4 tbsp Chilly Powder
1 Green Chilly Chopped
For Stuffing: Heat 1 tsp oil in a pan and put heeng in it, followed by Jeera. Then put chopped Green Chillies in it. When the chopped chillies look crispy, put the besan in it and stir continuously to avoid sticking. When this besan looks sufficiently cooked, add salt, haldi and little water to make halwa kind of consistency. Keep it aside.
Cut your capsicum into exact halves and remove the seeds completely. Now fill it with stuffing. Put 2 tsp oil in a flat non-stick pan and shallow fry these stuffed capsicums till they are crispy from all sides. Serve with chapatis.
Note: If you like, you can add onions in the stuffing. Fry them in the oil after frying the green chillies and before adding besan.
