1. Prep Jalapeños: Cut a long slit and a short one near the stem. Remove all seeds carefully.
2. Make Filling: Mix cream cheese, oregano, red chili flakes, salt, pepper, and chopped scallions. Stuff this mixture into the jalapeños and gently close them.
3. Make Batter: Combine chickpea flour (besan), red chili powder, turmeric, ground cumin, ground coriander, and water to create a smooth batter.
4. Coat & Fry: Dip stuffed jalapeños into the batter, ensuring they’re fully coated, and fry in hot oil at 325°F until golden brown.
5. Serve: Slice diagonally and enjoy with schezwan sauce!
