Chile Vada.

Chile Vada

• Chickpea Flour
• 1/8 teaspoon chili powder per ounce of chickpea flour
• 1/8 teaspoon baking soda per ounce of chickpea flour
• Potatoes
• Salt
• Olive oil
• Seasonings: Tumeric, salt, black pepper, chipotle pepper, cumin, ground coriander, paprika, ground ginger
• Poblano peppers
• Canola oil

Mix chickpea flour, a little water, chili and baking soda in a bowl to make the batter. Mix well and leave to rest for about 5 mins.

Heat oil until very hot. Meanwhile peel and quarter the potatoes, and boil in salted water for 15-20 minutes until soft.

Mash the potatoes, adding in olive oil and seasonings to taste.

Either:
      Place poblano peppers under the broiler. Roast until the skin begins to change color and blister, flip and roast until the skin is blackened and blistered over all the peppers. Then put the peppers into a paper bag, and allow them to sit for about fifteen minutes. I find it best to use a double-bagged small lunch bag, and to put no more than two peppers into the double bag. Remove the outermost layer of skin from each pepper. Cut a small slit in the side of each pepper. Use a spoon to remove the seeds and white parts of each pepper.
      Or, the lazy methid: remove the tops of the peppers, remove the seeds.

Fill with the mashed potato mixture. If the tops of the peppers were cut off, fix them back on and secure with two toothpicks.

Dip the peppers into the batter mixture and drop into the oil. Cook until done. Drain on paper towels. Serve immeditaly.

Serves: ??

Preparation time: 30 min