Capsicum Bajji Recipe
Bajjis are a popular street food snack. I love munching on bajjis in the evening, especially when it’s raining. You can make bajjis with practically any vegetable - onion, potato, chilli, green plantain, brinjal, etc. Shimla Mirch slices dredged in chickpea flour batter and deep-fried to a crisp brown is a yummy tea time snack.Once you have them,you will definitely want to make these capsicum fritters again and again.
Servings: 4
Calories: 137kcal
Ingredients
- Capsicum – 2
- Oil for deep frying
For Batter:
- Gram Flour/Besan – 8tbsp
- Rice flour – 2 tbsp
- Salt – ½ tsp
- Red chilli powder – ¼ tsp
- Ajwain – ¼ tsp
- Baking soda – 1/8 tsp
- Asafoetida – 1/8 tsp
- Water – 1/3 cup or slightly more
- Oil – 1 tbsp
Instructions
- For this capsicum snacks recipe, wash the Shimla mirch and pat dry. Slice them 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 Shimla Mirch Bhajjis with ketchup or chilli sauce!