Ingredients:

  • 2 cups Yukon Gold potatoes, peeled and cubed
  • 2 tbsp unsalted butter
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp Kashmiri red chili powder
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh cilantro, finely chopped
  • ½ tsp salt
  • 6 medium jalapeño peppers, halved lengthwise
  • ½ cup panko breadcrumbs
  • ¼ cup all-purpose flour
  • 1 large egg, beaten
  • 2 tbsp vegetable oil

Instructions:

  1. Boil cubed potatoes until tender but not falling apart. Drain thoroughly and mash until smooth.
  2. In a small pan, melt butter over medium heat. Add cumin seeds until they sizzle, then stir in turmeric, garam masala, and chili powder for 30 seconds until fragrant.
  3. Fold the spiced butter, lemon juice, salt, and chopped cilantro into the mashed potatoes. Mix until the filling is a uniform golden hue and let cool slightly.
  4. Slice jalapeños in half and scrape out the seeds and white membranes using a spoon.
  5. Spoon approximately 1 tablespoon of the potato mixture into each pepper half, pressing down firmly to eliminate air pockets.
  6. Smooth the top of the filling so it is flush with the edges of the pepper.
  7. Dip each stuffed popper first in flour, then the beaten egg, and finally coat generously in panko breadcrumbs.
  8. For air fryer: Preheat to 400°F (200°C), lightly spray with oil, and cook for 8–10 minutes until mahogany-colored. For oven: Preheat to 425°F (220°C) and bake on a parchment-lined tray for 12–15 minutes.