Capsicum Pakoda / Bell pepper Fritters

Capsicum's are  frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.

For day 3, under the theme " Cooking with Capsicum" I made Capsicum pakoda. Who doesn't like pokoda?  Specially during monsoon and cold, cold weather Pakoda's are made in each and every Indian  family.

I was hesitating to prepare this pakoda today as my son and dear hubby  are coughing due to this cold weather. And its not good to have oily food during cough. But now am happy that they are fine and the padoka tasted yummy. Here goes the recipe....

We need:


Capsicum 2
Onion 1 medium
Chili powder 1sp
Haldi pinch
Salt to taste
Ginger garlic paste 1/2 sp
Chopped cilantro 1/2 cup
Besan / Gram flour  1 cup
Rice flour 4sps
Oil for deep frying
Chaat masala


Method:


Cut onion and capsicum into lengthwise pieces.
I have used 1 green and 1 red capsicum here.
Add chopped cilantro, salt, haldi and chili powder to the cut pieces.

Mix well  and keep aside for 5 minutes.
Now add rice flour and mix well again.
Now add besan little at a time while mixing.
Do not add water, just sprinkle little water if u think its too much dry to mix.
Heat oil in deep frying pan.
Once the oil is hot drop the pakoda mixture little at a time into oil .
Cook on medium flame till nice and crisp.
Remove and sprinkle chaat masala on top.
Serve hot.

Check to see what my fellow bloggers are cooking for BM 34.