Bell Pepper Pakoras

Name: Bell Pepper Pakoras
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 2 bell peppers; 3/4 cup chickpea flour (besan) + 1/4 cup rice flour (about 100 grams total); Oil for frying; Spices:; 1 teaspoon whole coriander seeds, 1 teaspoon fennel seeds, 1/2 teaspoon carom seeds (ajwain), 1 teaspoon cumin seeds; 1 teaspoon salt, 1 teaspoon dried mango powder (amchur), 1 teaspoon chili flakes, 1/4 teaspoon turmeric, 1/4 teaspoon asafoetida (hing); 1 green chili, finely chopped; 1/2 inch piece ginger, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon dried fenugreek leaves (kasuri methi); 1 tablespoon chopped cilantro; 2 teaspoons chaat masala

Dipika Bhalla @cook_1952

Mumbai

Fresh Flavor Fest Week 9: Quick and easy crispy bell pepper pakoras made by dipping bell pepper slices in a batter of chickpea flour, rice flour, and spices, then frying until golden and crunchy.

Dipika Bhalla @cook_1952

Mumbai

Fresh Flavor Fest Week 9: Quick and easy crispy bell pepper pakoras made by dipping bell pepper slices in a batter of chickpea flour, rice flour, and spices, then frying until golden and crunchy.

Saved

Ingredients

20 minutes

Serves 2 servings

2bell peppers
3/4 cupchickpea flour (besan) + 1/4 cup rice flour (about 100 grams total)
Oil for frying
Spices:
1 teaspoonwhole coriander seeds, 1 teaspoon fennel seeds, 1/2 teaspoon carom seeds (ajwain), 1 teaspoon cumin seeds
1 teaspoonsalt, 1 teaspoon dried mango powder (amchur), 1 teaspoon chili flakes, 1/4 teaspoon turmeric, 1/4 teaspoon asafoetida (hing)
1green chili, finely chopped
1/2 inchpiece ginger, finely chopped
2garlic cloves, finely chopped
1 teaspoondried fenugreek leaves (kasuri methi)
1 tablespoonchopped cilantro
2 teaspoonschaat masala

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Steps

20 minutes

1

Wash and dry the bell peppers. Cut them into long slices. Coarsely grind the whole spices.
2

In a bowl, combine the chickpea flour and rice flour. Add the ground spices, dry spices, ginger, green chili, garlic, dried fenugreek leaves, and cilantro. Mix well.
3

Gradually add water to make a thick batter. Heat oil for frying. Add 1 teaspoon of hot oil to the batter and mix well.
4

Dip the bell pepper slices in the batter and fry in hot oil over medium heat until golden and crispy.
5

Sprinkle chaat masala over the hot, crispy bell pepper pakoras and serve immediately.