Capsicum Bajji

Preparation of the Capsicum undefined

2Wash the bell peppers and cut them into thick round slices, removing the seeds and pith.

Preparation of the Batter In a mixing bowl, combine gram flour (1 cup), rice flour (2 tbsp), red chili powder (½ tsp), turmeric powder (¼ tsp), asafoetida, and salt. Gradually add water and whisk to form a smooth batter with a coating consistency.

Filling and Frying Heat oil in a deep frying pan. Dip the capsicum slices in the batter, ensuring they are evenly coated. Carefully place the coated slices into the hot oil and fry until golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.

Serving Serve the hot and crispy capsicum bajji with green chutney, tamarind chutney, and a sprinkle of chaat masala for a burst of flavors.