These oatmeal cookies with pumpkin spice are delicate and tasty! Perfect if there isn’t any pie nearby and you’re in the mood for pumpkin.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 medium potatoes, peeled and cubed
- 4 large green chile peppers
- 1 teaspoon chili powder
- salt to taste
- 1 cup chickpea flour
- 4 tablespoons water, or more as needed
- 2 cups oil for frying, or as needed
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- While potatoes are cooking, bring another pot of water to a boil. Cut chile peppers open lengthwise and remove seeds.
- Blanch chiles for 30 seconds in the boiling water. Drain, then immerse in cold water. Drain again.
- Transfer cooked potatoes to a bowl. Add chili powder and salt; mash until no chunks remain. Scoop into chile peppers.
- Mix chickpea flour, salt, and water until a smooth batter forms. Dip stuffed chile peppers in the batter until well coated.
- Heat a generous amount of oil in a deep frying pan. Add chile peppers and fry until golden brown, about 3 to 6 minutes.
- Use leftover mashed potatoes for the filling.