Homemade Capsicum and Potato Pakoras (Fritters for a Rainy Day)
This is one of the best homemade Indian snacks that I have ever created on a rainy monsoon evening for my family. They loved it to the core. I wish and hope that all of my Zaar friends (old, present ones and the new ones I will be blessed with) do try this out and let me know their reviews.
- Ready In:
- 2 green bell peppers, sliced lengthwise (Capsicum)
- 2 potatoes, washed, peeled and sliced in rounds
- 1 cup gram flour (besan)
- 1⁄2 cup rice flour
- 10 garlic cloves, crushed
- 1⁄3 teaspoon cumin powder (jeera powder)
- 1⁄4 teaspoon black pepper (kali mirchi powder)
- 1⁄2 teaspoon garam masala powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon red chili powder
- water, as required to make a thick paste
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon coriander powder (dhania powder)
- 1 -2 cup olive pomace oil, to fry the pakoras
- 1⁄4 cup coriander leaves, finely chopped
- 1. Mix all the dry ingredients together in a big bowl.
- Add water very slowly to the above mixture of dry ingredients and mix well to prepare a thick paste.
- In the meantime, heat oil in a skillet on medium flame.
- De-seed both the green capsicums (bell peppers) and slice lengthwise.
- Now wash and peel the potatoes and cut in rounds.
- Dip the sliced bell peppers and the potato rounds in the prepared batter.
- Allow to coat well on either side. Note: The rice flour addition makes your capsicum and potato pakoras more crispy.
- Now one by one, gently put the sliced and coated with masala bell peppers and potato rounds into the oil.
- Deep fry on either side for 2 minutes until golden brown.
- Drain on a clean kitchen paper towel to get rid of the excess oil.
- Serve hot with tomato ketchup or green chutney on the side and a cup of hot masala tea.
- Enjoy this as a snack on a rainy day and think of me!