Crispy Capsicum Pakoras offer a vibrant twist on the classic pakora, bringing the sweetness of bell peppers to the forefront of this beloved Indian snack. Forget bland fritters – these pakoras burst with flavour, thanks to a perfectly balanced spice blend and the delightful crunch achieved through a light and airy batter. Whether you're a seasoned pakora pro or a complete beginner, this recipe is designed for easy success, resulting in golden-brown, irresistible morsels perfect for an appetizer, snack, or even a light meal. The vibrant colours alone will make them a hit at any gathering.
These delightful pakoras are incredibly versatile; feel free to experiment with different types of capsicums for a variety of colours and subtle flavour variations. Ready to create your own batch of these flavourful fritters? Let's dive into the simple, step-by-step process that will have you enjoying these delicious pakoras in no time.
Tools Needed
- Knife
- Spoon/Fork
- Whisk
- Bowl
- Sieve
- Frying pan
Ingredients
- Capsicums (medium-sized): 4
- Boiled Potatoes (medium-sized)
- Onion (medium-sized): 1
- Mint leaves
- Green coriander
- Crushed chillies: ½ teaspoon
- Salt: a little less than ½ teaspoon
- Red chilli powder
- Garam masala: ½ teaspoon
- Ground coriander: ½ teaspoon
- Chaat masala: ½ teaspoon
- Turmeric powder: 2 pinches
- Gram flour: 1 cup
- Crushed sugar: 1/3 teaspoon
- Oil
Step-by-Step Instructions
Step 1. Prepare the Capsicums and Potato Filling
- Clean and cut capsicums into two halves. Remove seeds and inner skin. Slice the capsicums.
- Mash boiled potatoes.
- Finely chop onion, add mint, coriander, crushed chillies, salt, red chilli powder, garam masala, ground coriander, chaat masala, and turmeric powder to the mashed potatoes. Mix well.
- Fill each capsicum slice with the potato mixture and press gently.
Step 2. Make the Gram Flour Batter
- In a bowl, sieve gram flour. Add crushed sugar, chaat masala, and salt. Gradually add water and whisk to a thick batter.
Step 3. Coat and Fry the Pakoras
- Coat each filled capsicum slice in the gram flour batter.
- Heat oil in a frying pan. Fry the pakoras at medium heat, ensuring not to stir immediately to prevent filling leakage. Flip after a few minutes to ensure even cooking and golden color.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use less spices for better flavor.
- Ensure the gram flour batter isn’t too thin to properly coat the capsicums.
- Fry the pakoras at a medium temperature for 2-3 minutes for a crispy texture and golden color.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 8-10g
FAQs
1. Can I use frozen capsicums?
Yes, but make sure to thaw them completely and pat them dry before adding them to the batter. Excess moisture will make the pakoras soggy.
2. What can I serve these pakoras with?
They're delicious with tamarind chutney, mint-coriander chutney, or even a simple yogurt dip. A sprinkle of chaat masala adds extra flavour.
With their vibrant colours, irresistible crunch, and delightful flavour, these Crispy Capsicum Pakoras are sure to become a new favourite snack. Enjoy them as a starter, a side dish, or simply a delicious treat any time of day. Happy cooking!