Preparation Time: 15-20 minutes
Cooking time: 20-25 minutes
Each serving contains: Kcals: 196, g fat: 7,
g saturated fat: 0.8
2 green or red peppers
1 ½ tablespoons sunflower or soya oil
½ teaspoon black mustard seeds (Kaale Sarson ke Daane)
½ teaspoon cumin seeds (Jeera)
1 small red onion, finely chopped
1 green or red chilli, seeded and chopped
¼ teaspoon ground turmeric
½ teaspoon chilli powder (Optional)
1 teaspoon Ground Roasted Coriander (Sabut Dhaniya)
400g can chick peas, drained and rinsed (Chana)
¼-1/2 teaspoon salt
2 tablespoons finely chopped fresh coriander leaves (Dhaniya Patte)
1 tablespoon lime juice
1 tablespoon wholemeal flour (Gainhu ka Atta)
To serve with cucumber slices and lettuce leaves (Kheera and
• Carefully halve the peppers lengthways keeping the pieces of stalk intact in both halves. Remove the seeds and the pith and brush the skin lightly with oil. Set aside.
• Preheat the oven to 190 °C / 375° F/ Gas 5. Line a roasting tin with foil.
• Heat the remaining oil in a non-stick saucepan over low heat and add the mustard seeds. When they crackle, add the cumin seeds, then the onion and chilli. Increase the heat and fry for 3-4 minutes, stirring.
• Reduce the heat to low and add the turmeric, chilli powder (if using) and ground coriander. Cook for 30 seconds, and then add the chick peas. Cook for 1 minute and add the salt, coriander leaves and lime juice. Stir to mix well.
• Pour in 75ml of water and add the flour. Stir until the water has been absorbed. Remove the heat and divide the mixture among the pepper halves. Place on the prepared roasting tin.
• Cook for 15 minutes and serve with cucumber and lettuce.