Capsicum Pakoda Chaat


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This is a truly chatpata chaat made with monsson favourites pakodas!

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Capsicum Pakoda Chaat recipe - How to make Capsicum Pakoda Chaat


Deep Fry

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
chopped pineapple
  1. 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.
  2. Cool at room temperature.
  3. On each capsicum pieces, put stuffing, dip in batter,
  4. deep fry in hot oil till they turn golden brown from all the sides.
  5. Drain on an absorbent paper and arrange he pakodas in a plate.
  6. Sprinkle chaat masala, tomato ketchup, phudina chutney, beaten curd, pineapple and serve immediately.

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This recipe was contributed by Kajal P Jobanputra on 16 Jul 2012
i love to cook, i experiment all my dishes on my husband, when he gives green signal i proceed with ...

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