Capsicum Bajji (Bell Pepper Fritters) is a very tasty and super easy recipe using ingredients one generally has on hand. Capsicum fritters have been one of my much-loved munchies and continue to be one of my main stays. Serve perfectly fried and beautifully browned capsicum fritters as a side with dal and rice or as tea time snack.
Fritters are a great way for kids to relish their veggies. They are a breeze to make and kids love to snack on them as finger food. Capsicum fritters are one of my favourite recipes and I hope you’ll try these amazing fritters. Crispy and crunchy, you can really taste the delicious flavour and freshness of capsicums in these delectable fritters.
Capsicum Bajji Recipe Andhra Style:
Crispy and spicy capsicum bajji is an absolutely delish snack. It’s really easy to make Shimla Mirch bajji and you can have it with dal and rice or enjoy it as a delicious snack with your hot chai or coffee. You can make these crisp and light vegetable fritters without much of an effort.
How to make green capsicum bajji:
To make capsicum fritters, wash the capsicums well and pat dry. Cut into about 8 roundels per capsicum, removing the stem.
Take besan, rice flour, ajwain, salt, chilli powder, baking soda and hing in a bowl and mix all the dry ingredients well.
Add water, a little at a time and make a smooth batter.
Add a tablespoon of hot oil and mix vigorously.
Heat oil for deep frying in a wok. Dip the sliced capsicums in the besan batter, coat well and gently drop into hot oil.
Deep fry the capsicum fritters on medium heat until golden brown on both sides.
Remove with a slotted spoon onto a paper napkin.
Serve Andhra Capsicum Bajji with tomato ketchup and a steaming mug of tea.
Capsicum Fritters Recipe details below:
- Capsicum – 2
- Oil for deep frying
- Gram Flour Besan – 8tbsp
- Rice flour – 2 tbsp
- Salt – ½ tsp
- Red chilli powder – ¼ tsp
- Carom seeds Ajwain – ¼ tsp
- Baking soda – 1/8 tsp
- Asafoetida – 1/8 tsp
- Water – 1/3 cup or slightly more
- Oil – 1 tbsp
For this capsicum snacks recipe, wash the Shimla mirch and pat dry. Slice the bell pepper into round pieces, whilst removing the inner core and seeds. You can also cut the bell pepper into vertical pieces.
Take a mixing bowl and add gram flour and rice flour. Mix in salt, chilli powder, ajwain, asafoetida, baking soda and combine well.
Add water and make a smooth dosa-like batter, neither too thick nor too watery.
Add 1 tbsp of hot oil to the batter and mix well.
Heat oil for deep frying in a kadai on medium heat. Once the oil heats up, dip each bell pepper slice in the bajji batter, coat well and gently drop into hot oil. You can fry about 2-3 Shimla Mirch slices per batch.
Once the Shimla Mirch Bajjis turn a crisp golden brown, remove the fried bajjis with a slotted spoon and place on paper towels to drain excess oil.
Serve crisp and crunchy Capsicum Fritters with ketchup or chilli sauce!