1 canned tuna
1 large carrot, grated finely
1 medium onion, chopped finely
1 teaspoon of garlic paste
1 teaspoon of ginger paste
2 cups chickpea flour
1 cup all-purpose flour
1 pinch of orange food color
Salt to taste
Water
Oil for frying
Wash the peppers and pat dry. Slit open the jalapeno peppers lengthwise (only 1 long slit) and remove the seeds. Combine the tuna, grated carrots, chopped onion, ginger paste, garlic paste and add salt to taste. Take one pepper at a time and carefully fill it with the tuna mixture and repeat the process until all the peppers are done. In a separate bowl, mix the chickpea flour, all-purpose flour, orange food color, salt to taste and enough water to make a silky smooth batter. Heat oil for frying (medium heat). Carefully dip the stuffed pepper into the batter to coat it evenly and put it in the hot oil. Fry by turning the sides from time to time until lightly golden brown. Remove Place on paper towel when done.