Air fryer recipe · Sides
Bharwa Capsicum with Spiced Potato Mash
Sweet bell peppers cradle a smoky cumin-laced potato filling that turns golden and tender in the basket.
- 22 minTotal time
- 185°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 95kcal
- 1.8 gprotein
- 14.6 gcarbs
- 3.7 gfat
- 2.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Small capsicums4
- Boiled potatoes, mashed2 cups
- Roasted cumin powder1 tsp
- Amchur (dry mango powder)1 tsp
- Mustard oil1.5 tbsp
- Fresh coriander, chopped3 tbsp
Method
Hollow the capsicums
Slice off the tops of each capsicum and gently scoop out the seeds and white membrane with a spoon. Rinse the insides and pat them completely dry so the filling grips the walls.
Build the filling
In a bowl, combine the warm mashed potato with roasted cumin, amchur, a pinch of salt and the chopped coriander. Mash everything together until it holds shape and tastes bright and tangy.
Stuff firmly
Press the potato mixture into each capsicum, packing it tightly right up to the rim. Brush the outer skin all over with mustard oil so it blisters attractively.
Preheat the basket
Run the air fryer empty for three minutes so the stuffed peppers start cooking the instant they go in. This helps the skin char rather than steam.
Air-fry until blistered
Arrange the capsicums upright in the basket and air-fry at 185C for 18 minutes, turning once at the halfway mark. They are done when the skins are wrinkled and lightly charred and the filling is heated through.
