Wash the potatoes and put them into a pot with water. Bring the water to boil and let them cook until they are soft. In the meantime you can wash the peppers and cut a piece off from the top, which will later serve as a lid to close the capsicum again. Take out the seeds from inside.

When the potatoes are soft, peel them and place them in a bowl. As soon as they are cool enough for you to touch them without burning your hands, you can mash them until there are no pieces left anymore.

Heat up 1 tablespoon of oil in a pan. Add cumin, garam masala, coriander, turmeric and fresh ginger into the oil and churn it so that the spices can create their aroma but don’t burn. Add the chickpea flour into your pan and mix the flour with the spices while frying the whole mix. Keep on churning until the mixture gets a little bit brown and you smell the chickpea flour’s aroma. Add the mashed potatoes and some salt and fry the potatoes in the pan, too. When you have mixed them well, take the pan off the heat.

Now you can bring your potato mix to your paprika which are waiting for you to fill them. When the mixture has cooled down a bit, you can take a spoon or also your hands and fill the potatoe-flour mix into the peppers. Don’t fill them until they burst, leave a bit space, so that the filling will not come out when baking later. Place the lid back on your capsicum and to keep it shut, stick two toothpicks, one on each side of the lid, through the lid and the side of the capsicum.

When all your peppers are filled, you can start heating up your pan again. Put two tablespoons of oil into your pan and heat it up. Place the capsicum into the pan and let them get fried on low heat. Place a lid on your pan and turn the capsicum after a few minutes so that they get nicely cooked from all sides.

Your capsicum will get soft and that is the point for you to take your pan off the stove. There you are, deliciously stuffed capsicum!