1tablespoonginger-garlic paste, or grated ginger-garlic
1/2teaspoonkashmiri chili powder or paparika
salt to taste
1. PREPARE THE PEPPERS
-Wash and dry the peppers. Trim the top crown of the peppers and create a cut lengthwise halfway through. I like to keep the core but you may remove the seeds if using spicy peppers.
2. MAKE STUFFING
-Heat skillet on low-medium heat and roast the chickpea flour for 2 to 3 minutes while stirring continuously to prevent it from burning. Set the chickpea flour aside in a medium bowl.-Roast coconut and sesame seeds in the skillet on low heat for a minute and transfer them into the bowl with chickpea flour. Add ginger-garlic paste, 1 tablespoon oil, all the spices and mix it with a hand.
3. STUFF THE PEPPERS
-Stuff about a teaspoon to a teaspoon and half chickpea stuffing in each pepper. Do not overstuff. Leave the extra mixture aside.
-Heat 3 tablespoon oil on medium heat in a large wok or a skillet. Add the stuffed peppers to the skillet. Cook it on medium heat until peppers are nicely charred. -Add any leftover chickpea mixture on top and cook for a minute. Bring the heat down to low-medium and add water. Cover and cook for 15 minutes without opening. Uncover and stir gently. -Cook an additional minute or two until dry. Serve it hot as an appetizer or with Indian flatbread, millet bread.