Capsicum Bhajiya Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, rice flour, red chili powder, turmeric powder, salt, and water to make a smooth batter.
• STEP 2.Slice the bell peppers into thin rings or strips.
• STEP 3.Dip each bell pepper slice into the batter, ensuring it is coated well.
• STEP 4.Heat oil in a deep pan or kadai for frying.
• STEP 5.Carefully drop the coated bell pepper slices into the hot oil and fry until golden and crispy.
• STEP 6.Remove the bhajiyas from the oil and drain excess oil on a kitchen towel.
• STEP 7.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the batter is not too thick or too thin. It should have a coating consistency.
• You can add a pinch of baking soda to the batter for extra crispiness.
• Do not overcrowd the pan while frying the bhajiyas. Fry them in batches for even cooking.
• You can also add some chopped coriander leaves or chaat masala to the batter for added flavor.
• If you prefer less spiciness, reduce the amount of red chili powder.

Storage and Serving

• Capsicum bhajiyas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (180°C) and bake the bhajiyas for 5-7 minutes until heated through.
• Serve them as a snack with tea or as a starter for parties.