Crispy Capsicum Fry

30 Jul

crispy_capsicum_fry
Crispy Capsicum Fry.

Green bell pepper is chopped into small chunks and mixed with flour and spices. The capsicum is then fried in little oil till dark golden brown in color. Serve crispy capsicum fry with steamed rice.
Makes: around 4 Servings of Crispy Capsicum Fry.

Ingredients:

Capsicum / Green Bell Pepper 2
Besan 3 Tbsps
Rice Flour 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/4 tsp
Green Chiles 1
Salt to Taste
Oil 4 – 6 Tbsps

Method of preparation:

Wash, remove stems, discard seeds and chop capsicum into small chunks.
Remove stem, wash and grind green chile into paste.

In a mixing bowl, mix together besan, rice flour, ginger garlic paste, green chili paste, red chili powder and salt.
Add chopped capsicum pieces to the bowl along with a splash of water.
Mix together to let the flour mixture stick to the capsicum.

Heat oil in a wide pan on medium heat.
When oil gets hot, carefully add the capsicum pieces and distribute them to the whole pan.
If you have small pan, then add the capsicum in batches but don’t overcrowd the pan.
Fry for few minutes and turn the capsicum pieces.
Fry till the capsicum pieces turn brown in color.
Remove the capsicum fry onto absorbent paper.
Repeat the same with any remaining capsicum.
Serve crispy capsicum fry with steamed rice.
Notes: Make sure to fry till crisp and dark golden brown in color.

Suggestions: Make sure to add just enough water to make the flour stick to the capsicum pieces. Add more flour to counter the extra water. Make sure to adjust the spice with green chiles.
Variations: Check other recipes with capsicum here.
Other Names: Crispy Capsicum Fry, Bell Pepper Fry, Butta Pacchi Mirapakaya Vepudu.

Advertisements

3 Responses to “Crispy Capsicum Fry”

  1. suman mathur July 31, 2011 at 10:26 am #

    a yummy recipe

  2. Ravi July 31, 2011 at 11:52 am #

    Green Capsicum is best consumed partially cooked. Yellow and Red ones are best just about partially cooked. You fry it deep enough and they start smoking which is only for salmons or egg plant.

    These veggies are not native to India, we better learn to appreciate them in unconventional manner, little raw and natural!

    Cheers!!

  3. Ravi July 31, 2011 at 11:53 am #

    Oh! this is the best telugu cooking website I have seen. Kudos!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: