Capsicum Pakoda / Bajji Recipe.

Capsicum Pakoda or otherwise well known as capsicum bajji is one of the oldest but the spiciest fritter recipe which is preferred on any rainy day. Here, in this recipe capsicum is dipped in chick flour batter and then deep fried. It is one of the best capsicum recipes and can be done very quickly when you have unexpected guests. The procedure of the recipe is more or less same as that of onion pakoda but I have given a small twist to the recipe. I have already published some of the recipes of capsicum like capsicum masala, tawa pulav and this is an addition to the list.

How To Prepare Capsicum Pakoda / Bajji.

The time taken to prepare this capsicum fritters is around 15 minutes and the quantity mentioned here is enough for 2 servings.

Ingredients For Capsicum Bajji.

• Chick flour ( besan ) - 1 / 2 cup.

• Rice flour - 2 tbsp.

• Asafoetida - a pinch.

• Capsicum- 1 big sized.

• Red chilli powder - 1 tbsp.

• Paprika powder - 1 / 4 tsp.

• Salt - as required.

• Oil - for deep frying,

Method To Make Capsicum Pakoda.

• Wash the capsicum and slice it  into thin horizontal pieces.

• Transfer it into a bowl.

• Sprinkle a pinch of salt and paprika powder and marinate the capsicum for 5 minutes.

• Mix besan and rice flour in another bowl.

• Add salt, asafoetida, red chilli powder and mix it with enough water so that a thick batter is prepared  as that of idli batter.

• Heat a deep pan with oil for deep frying.

• Mix in 1 tbsp of heated oil into the besan batter.

• Dip the capsicum pieces in the besan batter and deep fry in the hot oil.

• Once the fritters turn its color into golden brown, remove it from the oil and place it on an absorbent tissue paper to remove the excess oil from it.

Your crispy  and crunchy capsicum pakoda is ready to be served !!!!

KitchenMasti Points.

1. You may add 1 / 2 tsp of baking soda to the besan batter to get crispy texture for the pakodas.
2. Adding 1 tbsp of hot oil to the batter is another way to make the pakodas crispy.
3. Capsicum may be diced in any shape of your choice.
4. You may skip the marinate procedure if you opt for a less spicier version of pakoda.

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