Capsicum or bell pepper bajji is a gluten free, healthy Indian snack. It can be a wonderful appetizer too. It makes a great evening snack on a rainy day or on a winter snowy day.
Ingredients
3 medium size Capsicums or Bell peppers
1 cup of gram flour/besan/chick pea flour/senaga pindi
2 tbs of rice flour
1/4 tsp turmeric powder
1/2 tsp coriander cumin powder
1 tsp red chili powder
a inch of baking soda
3 medium size Capsicums or Bell peppers
1 cup of gram flour/besan/chick pea flour/senaga pindi
2 tbs of rice flour
1/4 tsp turmeric powder
1/2 tsp coriander cumin powder
1 tsp red chili powder
a inch of baking soda
Preparation
Wash and cut bell peppers into small wedges. Cut them into your desired size depending on the size of your capsicum.
Chop onion finely. Cut lemon into Wedges.
Mixing the batter
Take besan or gram flour into a vessel and add rice flour,turmeric powder, coriander cumin powder, red chili powder and baking soda. Mix them well without any lumps by adding water. Make a semi thick consistency like I showed in the video.
Wash and cut bell peppers into small wedges. Cut them into your desired size depending on the size of your capsicum.
Chop onion finely. Cut lemon into Wedges.
Mixing the batter
Take besan or gram flour into a vessel and add rice flour,turmeric powder, coriander cumin powder, red chili powder and baking soda. Mix them well without any lumps by adding water. Make a semi thick consistency like I showed in the video.
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Procedure
Heat oil in a skillet for deep frying on medium flame. Check the oil if it is hot enough before putting the bajjis. If the oil is not hot enough they absorb too much oil. If it is too hot, bajjis will get dark color as soon as you put in the oil. Put a little batter in the oil, if it comes up quickly with bubbles that means the oil is hot enough to fry bajjis. Take a piece of capsicum, dip it in the batter, let the extra batter drip and put it in the hot oil carefully. Put few more bajjis in the same procedure. Do not overfill them in the oil. You need some space to move them around. Fry them on medium flame. When they are getting golden brown flip them to the other side with the help of a slotted ladle. When both sides are golden brown transfer them onto a plate covered with a paper napkin.
How to garnish
Give a slit on each capsicum bajji with a small knife and stuff them with finely chopped onions. Sprinkle some lemon juice. If you want it more spicy sprinkle some chili powder. Serve them immediately with lemon wedges. Enjoy!!
Heat oil in a skillet for deep frying on medium flame. Check the oil if it is hot enough before putting the bajjis. If the oil is not hot enough they absorb too much oil. If it is too hot, bajjis will get dark color as soon as you put in the oil. Put a little batter in the oil, if it comes up quickly with bubbles that means the oil is hot enough to fry bajjis. Take a piece of capsicum, dip it in the batter, let the extra batter drip and put it in the hot oil carefully. Put few more bajjis in the same procedure. Do not overfill them in the oil. You need some space to move them around. Fry them on medium flame. When they are getting golden brown flip them to the other side with the help of a slotted ladle. When both sides are golden brown transfer them onto a plate covered with a paper napkin.
How to garnish
Give a slit on each capsicum bajji with a small knife and stuff them with finely chopped onions. Sprinkle some lemon juice. If you want it more spicy sprinkle some chili powder. Serve them immediately with lemon wedges. Enjoy!!
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