Ingredients:

  • 2 medium (14 oz / 400g) Yukon Gold potatoes, boiled and mashed
  • ½ cup (75g) frozen green peas, thawed
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ¼ tsp turmeric powder
  • ¼ tsp amchur (dried mango powder)
  • ½ tsp salt
  • 1 tbsp fresh cilantro, finely chopped
  • 6 medium (approx. 150g) jalapeño peppers
  • 1 tbsp melted butter
  • 1 tbsp Panko breadcrumbs
  • ¼ cup tamarind chutney

Instructions:

  1. Heat oil in a pan over medium heat. Add cumin seeds and sizzle for 30 seconds until fragrant.
  2. Stir in the coriander, garam masala, turmeric, and amchur.
  3. Fold in the mashed potatoes and green peas. Stir constantly for 3-4 minutes until the potatoes are well-coated and fragrant.
  4. Stir in salt and fresh cilantro. Remove from heat and let cool slightly.
  5. Slice jalapeños in half lengthwise. Use a spoon to remove seeds and white membranes, then pat the inside dry with a paper towel.
  6. Spoon approximately 1 tablespoon of the potato mixture into each jalapeño half, pressing down gently.
  7. Brush the tops with melted butter and sprinkle with Panko breadcrumbs if using.
  8. Cook in an air fryer or oven at high heat until the pepper skins are slightly charred and the filling is heated through.
  9. Serve warm with tamarind chutney.