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1
1. Mix all the dry ingredients together in a big bowl.
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2
Add water very slowly to the above mixture of dry ingredients and mix well to prepare a thick paste.
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3
In the meantime, heat oil in a skillet on medium flame.
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4
De-seed both the green capsicums (bell peppers) and slice lengthwise.
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5
Now wash and peel the potatoes and cut in rounds.
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6
Dip the sliced bell peppers and the potato rounds in the prepared batter.
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7
Allow to coat well on either side. Note: The rice flour addition makes your capsicum and potato pakoras more crispy.
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8
Now one by one, gently put the sliced and coated with masala bell peppers and potato rounds into the oil.
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9
Deep fry on either side for 2 minutes until golden brown.
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10
Drain on a clean kitchen paper towel to get rid of the excess oil.
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11
Serve hot with tomato ketchup or green chutney on the side and a cup of hot masala tea.
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12
Enjoy this as a snack on a rainy day and think of me!
