Heat oil in a large skillet. Add coated peppers and fry on all sides, basting with oil as they cook. Remove to large pot and pour sauce (below) over the peppers. Cook over medium heat until peppers are soft.
Sauce
¾ C. chopped onion
1 T. oil
1½ C. chopped tomatoes
2 C. water
1 T. chili powder
Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the coating mixture. Cook, stirring constantly 3 to 5 minutes until thick.
SOPAPILLAS
20 to 30 puffs