Capsicum Pakoda / Capsicum Pakoda Chat

Who says chefs cant be scientists! Pakoda, though a very popular dish, has yet another variant. Capsicum gives a twist to the common onion pakoda.

Serves: 4
Preparation Time: 10 minutes
Cooking Time:  15 minutes
Complexity : Very Easy




  • Mini Bell peppers / Capsicum – 8
  • Oil for Frying
  • Besan / Gram flour / Chickpea flour – 1 cup
  • Rice flour – 1tbsp
  • Turmeric powder – 1/4 tsp
  • Salt
  • Green Chutney – 1 tbsp
  • Tamarind Chutney – 1 tbsp

For Stuffing  :

  • Potato boiled – 3 medium
  • Chili, garlic, coriander leaves paste – 1 tbsp [ 2,3 chili, 3 garlic, 1 tbsp coriander leaves ]
  • Cumin powder – 1/2 tsp
  • Mustard seed – 1/2 tsp
  • Asafetida (hing)
  • Lemon juice -1
  • Cumin seeds – 1/2 tsp
  • Chat masala – 1/2 tsp
  • Butter / oil – 2 tsp


Preparing the filling:

  1. In a blender jar add garlic cloves, chilies, coriander leaves. Grind them into a paste
  2. Boil the potatoes until they become tender and cooked. Peel and mash them.
  3. In a pan take oil/ butter. When it’s hot, add curry leaves, mustard seed, cumin seed and hing.
  4. Add chili garlic paste,sauté for half a minute
  5. Add turmeric powder, coriander leaves, and salt
  6. Then add mashed potatoes.
  7. Mix well and stuffing is ready

Preparing for batter

  1. Mix the chickpea flour, salt, turmeric, asafetida, cumin powder, 1/4 cumin seeds in a bowl.  Add 1/2 the water to make lump-free paste.
  2. Slowly add some water [ if needed] and make a thick batter.

Preparing the Pakoda:

  1. Wash mini capsicum and pat dry with a kitchen towel.
  2. Cut the top of capsicum and de-seed them
  3. Stuff the capsicum with potato masala
  4. Heat the oil for deep frying in a wok. [The oil should be hot to prevent the pakoda from absorbing too much oil ]
  5. Dip the filled capsicum in the batter and fry on medium heat till it turns golden crisp!
  6. Transfer to a paper towel and keep aside
  7. Cut each pakoda in 2 pieces
  8. Add some tamarind chutney and green chutney on top
  9. Add chopped onions and Sprinkle the chaat masala, black salt & cumin powder
  10. Garnish with coriander and sev

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