Stuffed Capsicum with Wheat Flour

1Preheat the oven to 180°C (350°F).

2Cut the tops off the capsicums (4 large) and remove the seeds and membranes from inside.

3In a pan, heat 1 tbsp oil (2 tbsp) and sauté the onions until translucent.

4Add the tomatoes, green peas (½ cup), turmeric powder (½ tsp), cumin powder (½ tsp), coriander powder (½ tsp), garam masala (½ tsp), red chili powder (½ tsp), and ginger-garlic paste (½ tsp). Cook until the vegetables are soft and the mixture is well combined.

5In a bowl, mix the wheat flour (1 cup) with water to form a smooth dough.

6Stuff the capsicums (4 large) with the vegetable mixture.

7Roll out the wheat flour (1 cup) dough and cut it into strips to cover the stuffed capsicums (4 large).

8Place the capsicums (4 large) in a baking dish, drizzle with 1 tbsp oil (2 tbsp), and bake for 25-30 minutes until the capsicums (4 large) are tender and the wheat flour (1 cup) crust is golden brown.

9Garnish with fresh coriander leaves before serving.