Monday, February 3, 2014

Stuffed capsicum fritters

One of my favorite food memories takes me to sastri nagar near yediyur lake in bangalore.  There was this bhajjiwalah who used to sell fritters on the road side at 6 in the evening.  Tempo travellers, mini office buses and cars would stop at this place on their way back from work. He would make hot fritters which complemented the then cool climes of bangalore.

I tried to recreate those bhajjis at home on a recent winter evening:
Capsicum/bell peppers (small size) - 6 nos

for the outer covering:
 Besan - 2cups
rice flour - 1 cup
salt to taste
chilli powder to taste
hing powder a pinch.

Add all the above ( except bell pepper) and mix it with water to make a  batter of pouring consistency. It should be thicker than dosa dough so that it can stick on the shiny surface of the capsicum.

For the filling:
Boiled and peeled potatoes - 6 no
chilli powder - 1 teaspoon
dhaniya powder- 1/2 teaspoon
salt to taste
chaat powder - 1/2 teaspoon
amchur powder - 1/2 teaspoon( i used amla powder)
ginger powder or finely chopped ginger - 1 teaspoon

Mash the potatoes and mix in all the ingredients  to make the filling and keep aside

For garnishing:
finely chopped onions - 4 table spoons
grated carrots - 2 tablespoons
chopped coriander
chaat masala to taste


  1. Make a small square from the sides of the capsicum, scoop out the seeds and smear some chat powder inside.
  2. Now, put in the filling. Cover it with the cut square, dip it in the batter and fry in the cooking medium till done.
  3. Serve hot by chopping it and garnish it with chat powder, finely chopped onions, grated carrots and coriander.

1 comment:

  1. You have such an interesting blog here! Many ideas that I may try (vegan alternatives)!!!