Capsicum Pakoda Chaat
by Kajal P Jobanputra
16 Jul 2012
This recipe has been viewed 11790 times
This is a truly chatpata chaat made with monsson favourites pakodas!
Capsicum Pakoda Chaat recipe - How to make Capsicum Pakoda Chaat
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 capsicum , diced into 1" cubes
1 1/2 cups coarsely crushed sweet corn kernels (makai ke dane)
3/4 cup mashed paneer (cottage cheese)
1 tbsp grated processed cheese
2 tsp chaat masala
1/2 tsp black salt (sanchal)
salt to taste
3 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1 tbsp roasted peanuts , crushed
1 tbsp chopped mint leaves (phudina)
1 tbsp oil
To Be Mixed Together For The Batter
1 cup besan (bengal gram flour) (gram flour)
1/2 cup rice flour (chawal ka atta)
1 tbsp ragi (nachni / red millet) flour
1/2 tbsp cornflour
salt to taste
3 tsp ginger-garlic (adrak-lehsun) paste
3/4 cup chopped fenugreek (methi) leaves
Other Ingredients
oil for deep frying
For The Garnish
chaat masala
tomato ketchup
mint leaves (phudina) chutney
curds
chopped pineapple
Method
- Method
- Heat the oil in a pan, add the corn, paneer, chaat masala, rock salt, salt, ginger-garlic paste, chilli powder, peanuts, mint, cheese and mix well and cook for 5 to 7 minutes.
- Cool at room temperature.
- On each capsicum pieces, put stuffing, dip in batter,
- deep fry in hot oil till they turn golden brown from all the sides.
- Drain on an absorbent paper and arrange he pakodas in a plate.
- Sprinkle chaat masala, tomato ketchup, phudina chutney, beaten curd, pineapple and serve immediately.
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