Capsicum Pakoda

  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2-4 1x


  • 1 cup Chickpea flour (Besan / Kadal Maavu)
  • 1/2 cup Rice Flour
  • 1/2 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)
  • 1/2 cup Hot Oil
  • 1/4 cup Water (or more, as required)


  • For 1/4 cup Caramelized Capsicum, you would need around 1/2 – 1 cup of finely chopped capsicum (bell peppers)


  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 1/4 cup – 1/2 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.