Punjabi Padron Peppers
- 5m Prep Time
- 5m Cook Time
- 10m Ready In
Padron peppers are blistered in oil and seasoned with chaat masala and salt for an Indian-inspired twist on a Spanish tapas classic. Perfect as a snack or appetizer.
Ingredients
- 14.8 ml vegetable oil or sunflower oil
- 130 g Padron peppers
- 4.93 ml chaat masala
- 2.46 ml salt
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.04 mg
- Iron: 0.19 mg
- Magnesium: 5.37 mg
- Phosphorus: 48.1 mg
- Potassium: 20.5 mg
- Zinc: 0.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml vegetable oil or sunflower oil
- 130 g Padron peppers
- 4.93 ml chaat masala
- 2.46 ml salt
Let's Cook
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Step 1.
Heat a large non-stick frying pan over medium-high heat. Add 1 tablespoon vegetable or sunflower oil and swirl to coat the pan. When the oil is hot and shimmering, add 130g Padron peppers in a single even layer. Let them sizzle undisturbed for about 1 minute, then stir and continue cooking for 3–4 minutes total, stirring occasionally, until the peppers are slightly charred and blistered on all sides.
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Step 2.
Transfer the charred peppers to a serving dish. Sprinkle evenly with 1 teaspoon chaat masala and ½ teaspoon salt. Toss gently to coat, then serve immediately.