Homemade Capsicum And Potato Pakoras (Fritters For

Name: Homemade Capsicum And Potato Pakoras (Fritters For A Rainy Day)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

815

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Homemade Capsicum And Potato Pakoras (Fritters For A Rainy Day) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Capsicum And Potato Pakoras (Fritters For A Rainy Day)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions