Name: Homemade Capsicum and Potato Pakoras (Fritters for a Rainy Day)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3-4 serving(s)
Ingredients: 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

Recipe by Charishma_Ramchanda

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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:: 45mins
Serves:
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ingredients

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

directions

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!

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RECIPE MADE WITH LOVE BY

@Charishma_Ramchanda

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@Charishma_Ramchanda

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"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."

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creation by Charishma_Ramchanda

7/4/2017

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.