Punjabi Padron Peppers

Preparation info
  • Serves


    • Difficulty


Appears in
Meat Free Mowgli

By Nisha Katona

Published 2022

  • About

This is my Indian twist on a classic Spanish tapas. It’s nice to have with drinks or as an amuse bouche to the rest of your meal. Alternatively, if you’re serving a sharing feast with lots of snacky bits, this can feature nicely.


  • 1 tbsp vegetable oil or sunflower oil
  • 130 g/ oz Padr


  1. Heat a large non-stick frying pan/skillet over a medium–high heat and add the oil. When hot, add the Padron peppers in an even layer. When they start sizzling, stir and cook for a further 3–4 minutes, or until they are slightly charred all over.
  2. Remove the charred peppers to a serving dish and sprinkle with the chaat masala and salt. Serve immediately.
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