Sweet And Spicy Capsicum Bhaji Recipe

I just made these crispy capsicum bhajis and they’re seriously the bomb cuz every bite of those thinly sliced peppers, onions, tomatoes and green chilies in that spicy-sweet batter totally blew my mind and I couldnt help but want to share the recipe with anyone who gets the vibe.

I love making Sweet And Spicy Capsicum Bhaji. I use thinly sliced bell peppers, onion, tomato and green chillies along with ginger garlic paste mixed with chickpea flour and rice flour.

Its a spicy and nutritious treat thats packed with vitamins and flavor.

Ingredients

Ingredient Quantities

• 3 large mixed bell peppers, sliced thinly
• 1 large onion, thinly sliced
• 2 medium tomatoes, roughly chopped
• 2 green chilies, slit lengthwise (or adjust to your taste)
• 1 tbsp ginger garlic paste
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 2 tsp sugar
• Salt to taste
• About 3-4 tbsp water (to form a batter)
• 3-4 tbsp vegetable oil (plus extra if needed)
• Fresh cilantro, chopped (for garnish)

How to Make this

1. First, thinly slice the 3 large mixed bell peppers and 1 large onion, roughly chop 2 medium tomatoes and slit the 2 green chilies lengthwise, then set em aside.

2. In a bowl, mix 1 cup of chickpea flour with 2 tbsp rice flour, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin seeds, 2 tsp sugar and salt to taste.

3. Add 1 tbsp ginger garlic paste into the dry mix and slowly stir in about 3-4 tbsp of water until you get a smooth, thick batter.

4. Now toss all the sliced peppers, onion, tomatoes and green chilies into the batter so that every bit gets nicely coated.

5. Heat 3-4 tbsp of vegetable oil in a large frying pan over medium heat. If your pan is a bit small, add a little extra oil as needed.

6. Drop spoonfuls of the bhaji mixture into the pan. Flatten them slightly so they cook evenly.

7. Fry each side for around 2-3 minutes until they turn golden brown, flipping carefully so they dont break apart.

8. Once cooked, use a slotted spoon to remove the bhajis and let them drain on some paper towels.

9. Garnish the bhajis with fresh chopped cilantro on top.

10. Serve these sweet and spicy capsicum bhajis hot with your favorite dip or as a crisp snack. Enjoy, theyre super tasty!

Equipment Needed

1. Knife
2. Cutting board
3. Mixing bowl
4. Measuring cups and spoons
5. Large frying pan
6. Spatula or spoon for mixing and flipping
7. Slotted spoon
8. Paper towels
9. Serving plate

FAQ

• Q: How do I get the bhaji crispy?
  A: Make sure the oil is really hot and don’t overcrowd the pan so the batter fries nicely.
• Q: Can I tweak the spice level?
  A: Yep, if you like it less spicy, reduce the green chilies or red chili powder, or up the sugar a bit.
• Q: Can I use a different flour instead of chickpea flour?
  A: You can try, but the texture might be different. Chickpea flour helps give it that classic taste.
• Q: What can I serve the bhaji with?
  A: It goes great as an appetizer on its own or with flatbreads, rice, or a simple salad.
• Q: Can I bake these instead of frying?
  A: Sure, you can bake them, but they might not end up as crispy as when fried in oil.

Sweet And Spicy Capsicum Bhaji Recipe Substitutions and Variations

• Ginger garlic paste: If you are short on this, you can mix equal parts of freshly minced garlic and grated ginger. It might not be as smooth, but it sure brings on the flavor.
• Rice flour: No rice flour? Cornstarch works pretty well in its place. Just be careful with the quantity since it can absorb liquid a bit different.
• Red chili powder: If you don’t have red chili powder or want a milder kick, try smoked paprika or a little cayenne pepper instead.
• Vegetable oil: Canola or sunflower oil are great alternatives if you run out of vegetable oil. They’re neutral and nicely do the job.

Pro Tips

1. Try to slice the peppers and onions really evenly so everything cooks the same. I’ve found that a mandoline or a good knife helps to get similar sizes which means you don’t end up with some pieces burnt and others still raw.

2. When you make the batter, add the water real slow and stir as you go. If it gets too runny, you can always sprinkle in a little more chickpea flour to fix it. It has to be thick enough to coat the veggies but not too thick so its hard to spread around.

3. Make sure your oil is hot enough before you add the bhajis. You can test it by dropping a tiny bit of batter in and if it bubbles fast, its ready to go. This step is key to getting that delicious crisp outside.

4. Dont overcrowd the pan while frying because that makes the bhajis steam rather than fry. If you add too many at once, they wont turn golden brown as nicely. Fry in batches if needed, even if that means frying a few extra times.