Shishito chaat is an Indian twist on the classic sautéed / roasted shishito peppers. Simply put, these are quick pan-fried peppers with a hint of chaat masala. This recipe is very easy and quick to make – under 15 minutes from stove to table. Shishito is a sweet variety of capsicum (bell peppers) found in East Asia. The name has Japanese origins based on the pepper’s wrinkled appearance which looks like a lion’s head. The shishito pepper is popularly known as the “Lion Head pepper” in Japan (‘shishi’ = ‘lion’ and ‘togarashi’ = ‘chili pepper’). These peppers are usually found in Asia and are available in increasing numbers of stores year round, but are in their peak during summer and early fall. These peppers are very mild in terms of spiciness and can be eaten raw in salads or savored in this tapas style with your favorite drink. Lets get roasting…

WHAT YOU WILL NEED

Ingredients

Note: 1 cup = 240 ml

1. 1 Tbsp. olive oil (or any cooking oil)
2. 12- 15 whole shishito peppers with the stalk (washed and cleaned)
3. A pinch of sea salt (or Himalayan pink salt)
4. 1 tsp. chaat masala
5. 1 tsp. lemon juice – optional

Why do we call this Shishito “Chaat”?

Typically, these peppers are enjoyed with just sea salt sprinkled on top and freshly squeezed lemon juice or soy sauce. Being Indians with a love for street food, my family loves this dish with an Indian twist and savor it as Shishito chaat😊

Kitchen Tools

1. Medium flat bottom pan
2. Flat ladle / Thong
3. Plate

PREPARATION (with step-by-step photos)

Step 1 – Heat 1 Tbsp. olive oil in a medium flat bottom pan on medium heat. Allow it to heat up but not to the point where it starts smoking

Step 2 – Add 12- 15 whole shishito peppers with the stalk and mix with a flat ladle until the peppers are coated well with the oil

Step 3 – Sauté for about a minute or two, and you will notice that the peppers start to expand like balloons. Remove the peppers that start to blister and char in places (as shown in the picture), and set them aside in a plate

Note: Shishito peppers char quickly but not all of them do so at the same time. To avoid a burnt taste, I like to remove specific peppers from the pan as and when they’re done. That way, you’ll get evenly roasted peppers across the plate

Step 4 – When all the peppers are roasted, bring them back to the pan, add a pinch of sea salt (or Himalayan pink salt) and toss for a few seconds

Step 5 – Transfer to a serving plate, sprinkle 1 tsp. chaat masala and enjoy your sublime chat-pataa Shishito chaat immediately😋

Note: Drizzle a tsp. of lemon juice, if you like a little zing. Pick roasted shishito peppers by the stalk, savor one whole pepper at a time and discard the stalk

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Shishito peppers have become a popular appetizer in restaurants in Canada & the US. When I first had them in a tapas bar, it took me back to my childhood tea-time snacks in India when I used to have samosas. My mouth would start to water as I waited while the street vendor set my plate with a samosa, some chutney, and a couple of fried green chilis by the side of the plate. A bite of this spicy chili in between the bites of samosas…mmm…my mouth is watering already – samosa lovers will agree with me😊. My son hates spicy food, yet wants to act cool enough that he can eat a whole chili. Shishito peppers are the perfect food for such folks. Well, plus the fact that these peppers do taste pretty awesome! Apparently there’s one hot pepper in every ten or so – so the fun element for us when we eat this as a family is to guess who’ll get that special one. By the way, even the hottest pepper is not really spicy, so mild foodies need not freak out. Try this recipe and let me know if you were the lucky one to get a sublime surprise!

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