Capsicum bajji is my favorite bajji or fritters recipe. ‘Bajji’ is a very popular Indian street-food which is made primarily by deep frying vegetables dipped in chickpea (besan) batter. Now, capsicum bajji is bajji made using capsicum or green bell pepper. You can make bajji using mirchi (long green chili) which is again very popular mainly in southern India called mirchi bajji. I prepare it by stuffing aloo (potato) mixture in it as a tea time snack.
I ate this for the first time prepared by my sister. She even added a tsp of corn flour to the batter to make them crispier. You can add rice flour too for crispy fritters. I personally like adding ginger garlic paste in the batter for this recipe as I find it goes very well with capsicum. You can avoid it if you are not a garlic fan. Cut the capsicum into thick and long pieces. This will help the batter to stick well to the vegetable. I add baking powder, you can add baking soda as well.
Capsicum bajji is a very quick snack, you can prepare it within 15 minutes. Also, this is a very good way to cook up some capsicum and feed your kids.
I usually do not prepare a lot of deep fried foods, as we normally don’t prefer it. But, I have been getting some requests for sharing snack recipes, so as and when I cook them, I will try to share 🙂
Since this is deep fried recipe, be cautious when indulging in it. I would say, deep-fried food once in a while isn’t really bad as long as you keep a track of it. So, prepare these snacks once in a while and do not miss out on these lovely delicious street food recipes !!
Preparation time: 10 mins
Cooking time: 10 mins
Capsicum or green bell pepper – 2 big (cored, stem removed and deseeded, cut into long thick bite-size pieces)
Red chili powder – ½ tsp
Ginger-garlic paste – 1 tsp, optional
Besan or chickpea flour – ½ cup
Baking powder – ½ tsp, optional
Curd or buttermilk – 1 tbsp, optional
Turmeric powder – ½ tsp
Coriander leaves – 1 tbsp (very finely chopped)
Salt – to taste
Oil – to deep fry
- In a mixing bowl, add together the chickpea flour, red chili powder, ginger-garlic paste, baking powder, curd, turmeric powder, salt to taste, coriander leaves and water just enough to make a thick batter of coating consistency.
- Dip each of the capsicum pieces in the batter making sure it is well coated.
- Deep-fry them about 5-6 at a timetill they turn golden brown in color.
- Remove onto a paper towel and serve hot !!
- Fry the fritters on a medium-low heat.
- Do not crowd the pan while frying them or else the heat will drop down and fritters turn soggy.
- I used curd since I added baking powder. This will make the fritters fluffy.
I like serving these fritters with a squeeze of lemon juice and a sprinkling of chaat masala just before serving. This will give you that typical Indian street food taste. So, make them for tea time and enjoy!!