Capsicum Pakoda: Snack time are yet another way to include veggies. One of my older post was on spring onion bread pakoda and it goes well along with sweet & tangy tomato sauce. This time it’s a capsicum onion pakoda and it tastes best with a cup of coffee in evening time.
1/2 large capsicum (finely chopped)
2/3 large onions (finely chopped)
1 green chilly finely chopped
Few coriander leaves (finely chopped)
Few mint leaves(finely chopped)
Few curry leaves (finely chopped)
1 tspn finely chopped ginger
4 tblspn besan flour
2 tblspn rice flour
Pinch of hing
Pinch of baking soda
Salt to taste
- Mix besan flour, rice flour, baking soda, salt and hing. Add very lil water and make into a thick batter.
- To the batter, add capsicum, onion, green chilly, ginger, curry leaves, mint leaves, coriander leaves. Mix well and keep it aside.
- Heat oil in a deep kadai. Using hand, drop pinch of batter here and there on the hot oil.
- Deep fry the pakodas till golden brown. Strain oil and serve hot with cup of coffee