Baked Jalapeño Bites

This is our house specialty favorite among Indians as well as Americans. The roots for this recipe go back to 1956, when I used to live in Agra. There was a Halwaii who was known for his Pepper Pakora. I tried to imitate him by making Pakora of Jalapeños stuffed with spiced mashed potatoes and called it Jalapeño Pakora. Then we did the same with Habaneras and called them "Cherry Bombs" as the heat will explode in the stomach. Finally, it led to making the baked Jalapeño bites. This looks like deviled eggs, baked like stuffed peppers, and stuffed with mashed Samosa filling. Each Jalapeño pepper will be cut in half lengthwise, potato filling will be mounded on each half. These stuffed peppers will then be baked in the oven. For 25 persons, we will make 50 Jalapeño Bites from 25 Jalapeños.

Filling

This is a variation of our house Lahore Samosa filling.
1. Boiled potatoes: 6 Medium Size
2. Canola or Olive Oil: 4 Tablespoons
3. Ginger Powder: 1 Tablespoon
4. Ground Coriander: 2 teaspoon
5. Ground Cumin: 2 teaspoon
6. Ground Cardamom: 1 teaspoon
7. Ground Cinnamon: 1/2 teaspoon
8. Amchoor (mango powder): 1 teaspoon
9. Cayenne pepper: 1 teaspoon
10. Salt: 1 Tablespoon
11. Water: 1/2 Cup
Smash potatoes as if you were going to make mashed potatoes. Add remaining ingredients. It should resemble consistency of hard mashed potatoes, except they are spiced up.
Preparing Jalapeño
Cut each pepper in half lengthwise. With a very small spoon remove all the seeds and the white membranes. With a teaspoon stuff the filling. After all the peppers are stuffed, lightly dust them with Degi Mirch or Paprika.

Baking

Pre-heat oven to 375 ºF. Place the peppers in a non-stick cookie pan. Bake for 25 minutes.

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