Marcha Nu Shak
Quick Stir-Fried Peppers with Toasted Peanuts and Chickpea Flour
Why This Recipe Works
This dish captures the earthy, nutty flavors of traditional stuffed peppers in a much faster stir-fry format. By toasting the chickpea flour and peanuts beforehand, you develop a deep savory base that clings perfectly to the softened peppers.
Instructions
Grind the peanuts coarsely in a mortar and pestle or a blender, then stir in the besan and sesame seeds. Transfer the mixture to a wide nonstick pan and toast it over medium heat, stirring constantly, until nutty and lightly browned, about 5 minutes — watch carefully as the flour can burn quickly.
Transfer the toasted mixture to a bowl and set aside. In the same pan, heat the oil over medium heat, then add the diced peppers and salt. Cook, stirring occasionally, until the peppers have softened and developed some brown spots, about 5 minutes.
Lower the heat to medium-low and stir in the toasted peanut mixture along with the coriander, cumin, turmeric, and red chili until well combined.
Pour in the water and stir until the flour becomes clumpy and takes on a toasted texture, about 3 minutes. Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
What substitutions can I make?
- besan: chickpea flour
- banana pepper: any variety of peppers, mild to spicy
