Hi Chefs!!
Stuffed Capsicum Pakoda is a deep-fried capsicum fritter which is stuffed with yummy Potato filling, dipped in Chickpea batter and then fried. This dish can be served as a starter or in the main course.
This dish can be a yummy evening snack during monsoon season. Do try this recipe, and I bet you will fall in love with this dish.
Follow and read step by step instruction to make this quick, yummy and super easy dish.
Ingredients:
· Capsicum – 500 gm
· Oil – 4-5 tsp
· Cumin seeds/jeera – 1 tsp
· Asafoetida/heeng – ¼ tsp
· Fennel/saunf seed powder – 2 tsp
· Cashew/kaju (chopped) – 2 tbsp
· Raisin/kishmish – 2 tbsp
· Green chili (chopped) – 2 tsp
· Ginger paste – 1 tsp
· Potato (boiled) – 500-600 gm
· Salt – acc. To taste
· Red chili powder – 2 tsp
· Turmeric powder – 1 tsp
· Coriander powder – 4 tsp
· Garam masala powder – 1 tsp
· Lemon juice – 2 tsp
· Oil – for frying
· Chickpea flour/besan – 2 cups
· Rice flour – 2 tbsp
· Salt – 1 tsp
· Red chili powder – 1 tsp
· Garam masala powder – ½ tsp
· Water – as per the requirement.
How To Make Stuffed Capsicum Pakoda:
1. Boil potatoes and let them cool.
2. Cut the center stem part of capsicum and scrape the seeds with the help of peeler or knife of each capsicum.
3. Stuffing: In a pan heat oil.
4. Add jeera, heeng and saunf powder.
5. Add cashew and sauté for few seconds.
6. Add green chili, ginger paste and raisins, sauté for few seconds.
7. Add the boiled potatoes (crush with hands).
8. Add all dry masalas and sauté the potatoes for few minutes.
9. Add lemon juice, mix well, keep it aside and let the filling cool down.
10. Batter: In a bowl add besan, rice flour, dry masalas and mix them well.
11. Add water little by little, whisk properly to make a thick batter.
12. Keep aside.
13. Fill all capsicum with the prepared potato filling.
14. Heat oil in a wok/kadahi for frying.
15. Dip the stuffed capsicum one by one into the batter and drop in hot oil.
16. Fry till golden brown and crisp.
17. Serve hot and crisp along with ketchup and green chutney.
Enjoy!!
Some Pro Tips:
1. Sauté the potatoes well to get a nice flavor and aroma.
2. While making the batter add water little by little to avoid lumps.
3. Make a thick batter for a good coating on capsicum.
4. Fill all capsicum with a good amount of filling, the more you fill, the better the taste would be.
5. Adjust masala according to your taste.
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