Capsicum Pakoda

Deep fried capsicum pakoda is the perfect hot snack you should be eating on a cold winter day… or whenever, really! 😀

Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters Did you know that there are a section of South Indians who don’t eat Onions or Garlic? People call them hardcore-conservative-Brahmins while I call them weirdos. Despite the fact that I am one, I can’t imagine living without onions or garlic! I mean, come on. Garlic makes everything taste good!

My grandma is one of “those”. She has given up on these 2 basic ingredients to pledge her faith (or whatever it is that the elderly do!) to Vaisnavisim. Now, why did I tell you this long, boring story of TamBrahms and their weird relationship with onions & garlic?

Because, they have learned to make do without either of these ingredients. They have such amazing recipes that you would not feel the need to spruce it up with a dash of garlic… This Capsicum Pakoda is one such recipe passed on from a TamBram cook to my Grandma.  Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

Pakodas are deep fried, chickpea flour fritters. Onion Pakodas are one of THE most popular street foods in all parts of India. This Capsicum Pakoda is a twist on the common Onion Pakoda. Try it and you will love it! Oh, these are gluten free e& vegan too… but obviously not very healthy so don’t make a lot for yourself! 😛

Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

You’ll need –
Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

For caramelized capsicum, just add finely chopped capsicum to Microwave bowl, add oil & slat and mix well. Microwave on full power for 4-5 minutes, stopping occasionally to stir the mixture. Else, you can also saute the capsicum in a pan.
Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

Add all the ingredients to a mixing bowl and mix well.
Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

Add a little bit of water at a time to make a smooth dough
Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

Heat enough oil for deep frying. You can make tiny balls of dough and deep fry them. However, I found that this method kept the insides soft.  If you want crispy pakoda, avoid this method
Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

Just drop the dough into the oil in different places & shapes & sizes. The don’t have to be of the same size or shape. Just take spoonful and drop into oil. This exposes maximum area to the oil and hence, you get crispier Pakoda
Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

Serve hot or warm or at room temperature as is or with ketchup, pickle etc.
Capsicum Pakoda Recipe | Deep fried Capsicum Chickpea Flour Fritters

Capsicum Pakoda
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 1 cup Chickpea flour (Besan / Kadal Maavu)
  • ½ cup Rice Flour
  • ½ cup Caramelized Capsicum (bell peppers) (*Note 1)
  • 1 teaspoon Grated Ginger
  • 1 Tablespoon Curry leaves, roughly torn
  • 2 Green Chilli, finely chopped
  • 1 teaspoon Asafetida powder (Hing) {if you don;t have, you can use Garlic powder}
  • 1 teaspoon Salt (Adjust to taste)
  • ½ cup Hot Oil
  • ¼ cup Water (or more, as required)
Note
  • For ¼ cup Caramelized Capsicum, you would need around ½ - 1 cup of finely chopped capsicum (bell peppers)
Instructions
  1. For caramelized capsicum, just add finely chopped capsicum to Microwave bowl, add oil & salt and mix well. Microwave on full power for 4-5 minutes, stopping occasionally to stir the mixture. Else, you can also saute the capsicum in a pan stirring constantly until it has reduced by more than half.
  2. Add all the ingredients to a mixing bowl and mix well. Add a little bit of water at a time to make a smooth dough. You may require anywhere between ¼ cup - ½ cup. The dough should not be too sticky nor too tough
  3. Heat enough oil for deep frying.
  4. You can make tiny balls of dough and deep fry them. However, this method keeps the insides soft and sometimes uncooked too. If you want crispy pakoda, avoid this method
  5. Just drop the dough into the oil in different places & shapes & sizes. The don't have to be of the same size or shape. Just take spoonful and drop into oil. This exposes maximum area to the oil and hence, you get crispier Pakoda
  6. Serve hot or warm or at room temperature as is or with ketchup, pickle etc.

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One Reply to “Capsicum Pakoda”

  1. Wow! ! this was really really delicious. My kids enjoyed.

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