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Punjabi Padron Peppers
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Nisha Katona
Published 2022
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.
Ingredients
1 tbsp 130 g 4½ oz
Method
- 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.
- Remove the charred peppers to a serving dish and sprinkle with the chaat masala and salt. Serve immediately. </
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