Crispy, spicy, and utterly addictive – Capsicum Pakodas are the perfect teatime snack or party appetizer. These vibrant fritters, made with juicy bell peppers stuffed with a flavorful mixture of spices and herbs, offer a delightful contrast of textures and tastes. Forget bland vegetable snacks; these pakodas deliver a satisfying crunch with every bite, thanks to a perfectly balanced batter and a quick, deep-fry. The vibrant colors of the peppers add a festive touch, making them ideal for gatherings or simply a delicious treat to brighten your day.
Beyond their appealing presentation, Capsicum Pakodas are remarkably easy to prepare, requiring readily available ingredients and simple techniques. Whether you're a seasoned cook or a culinary novice, you'll find this recipe incredibly straightforward. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to creating these irresistible stuffed pepper fritters.
Tools Needed
- Mixing bowls
- Knife
- Grater
- Frying pan
Ingredients
- Capsicums: 2
- Boiled Potatoes: 2-3
- Roasted Cumin Seeds: 1 tablespoon
- Roasted Coriander: 1 tablespoon
- Salt: to taste
- Green Chilies: finely chopped
- Coriander Leaves: finely chopped
- Onion: finely chopped
- Gram Flour: 1 cup
- Rice Flour: 2-3 tablespoons
- Red Chili Powder: ½ tablespoon
- Baking Soda: a pinch
- Oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Filling and Capsicums
- Wash and cut two capsicums lengthwise into eight pieces each. Remove the white part from the middle of each piece.
- Boil and grate 2-3 potatoes. Alternatively, mash them by hand.
- Mix the grated potatoes with 1 tablespoon roasted cumin seeds, 1 tablespoon roasted coriander, salt to taste, finely chopped green chilies, coriander leaves, and finely chopped onions. You can add garam masala or chaat masala if desired.
- Make small balls from the potato mixture and firmly stuff them into the capsicum pieces.
Step 2. Make the Batter
- In a mixing bowl, combine 1 cup gram flour, 2-3 tablespoons rice flour, ½ tablespoon salt, ½ tablespoon red chili powder, a little celery (crushed), and a pinch of baking soda. Mix well.
- Gradually add water to the flour mixture to create a thick, smooth batter, similar in consistency to vada or kadhi batter.
Step 3. Coat and Fry the Capsicums
- Dip each stuffed capsicum into the batter, ensuring it's fully coated.
Step 4. Deep Fry until Golden Brown
- Heat oil in a frying pan over medium heat. Carefully place the battered capsicums into the hot oil, frying them until golden brown on all sides.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Remove the white part from the capsicum to prevent the stuffing from falling out.
- Press the stuffing firmly into the capsicum to secure it while frying.
- Maintain medium heat to ensure the capsicum cooks thoroughly inside.
Nutrition
- Calories: approximately 450-550
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 8-10g
FAQs
1. Can I use other vegetables instead of bell peppers?
Yes! You can experiment with other vegetables like zucchini, eggplant, or even potatoes. Just ensure they are similar in size and firmness to the bell peppers for even cooking.
2. How can I make the pakodas less oily?
Ensure your oil is at the right temperature (medium-hot) before adding the pakodas. Don't overcrowd the pan, and let them cook until golden brown and crispy. Drain them on paper towels after frying.
3. What can I do if my pakodas are too soggy?
This usually happens if the batter is too thin or the peppers are too watery. Try adding a little more gram flour (besan) to thicken the batter and ensure the peppers are well-drained before stuffing and frying.
So there you have it – a simple yet incredibly flavorful recipe for Crispy Capsicum Pakodas. These delightful fritters are perfect for sharing with friends and family, or simply enjoying as a delicious treat for yourself. Enjoy the satisfying crunch and vibrant taste of these homemade stuffed pepper fritters!