Capsicum onion pakoda | Capsicum onion pakora | Capsicum recipes Indian

Capsicum onion pakoda is a scrumptious and comforting recipe for pakoda which is quite popular in the subcontinents of India. It has the perfect bite of crisp with the refreshing flavor of capsicum. This deep-fried fritter is the amalgamation of chopped capsicum, onions, chopped coriander leaves, green chillies, gram flour, rice flour, a few spices, and seasonings which are mixed and then deep-fried in small portions. Capsicum onion pakora is a perfect companion for evening snacks with a cup of tea.

About the recipe
Health Benefits of Capsicum
Tips and Suggestions
How to make Capsicum Onion Pakoda (step wise photos)
Recipe Card

Recipe for pakoda plays a major role in Indian snack recipe. A huge range of Indian snacks recipes are fried items and pakora is one of the most reliable items among them. Pakoda recipe is a deep-fried snack prepared with gram flour, seasoning, spices, and different varieties of veggies or herbs. Though pakoda is a very simple dish, its simplicity makes it more popular among people. Myriad pakoda recipes are prepared and sold on every corner of India every day by street vendors and snack centers.

Any pakoda recipe has always been one of my favorite Indian snack recipes. I have grown up eating different varieties of these crispy delights. Whenever I talk about any pakoda recipe, I always feel nostalgic. I still remember how I used to ask my mom to prepare different varieties of recipe for pakoda during monsoon. Nothing can beat the charm of garma garam pakoras with a hot cup of tea on a rainy afternoon. Of course, the addition of a little gossip can convert these moments into beautiful memories.

Capsicum onion pakoda recipe is very simple and easy to make. It only requires a few handfuls of ingredients to get prepared. It is a perfect recipe for a novice. The best part of the recipe is that it gets prepared very quickly without investing much time.

Capsicum onion pakoda with step-by-step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect crispy capsicum pakoda. But before directly jumping into the recipe, let me share a few interesting facts about the key ingredient – Capsicum and about the recipe.

• They are high in fiber and perfect for a weight loss journey.
• The high content of Vitamin C present in it helps to boost our immune system.
• Capsicums are a good source of antioxidants too.
• They contain iron which is beneficial for preventing anaemia.
• Capsicum contains Manganese and Vitamin K which help to make our bones stronger.

• Use a small portion of rice flour with gram flour. It helps to make your pakoda crispy.
• Don’t add water to the batter initially. Add salt and let the vegetables release their moisture. After that, only add a little water at a time.
• Always deep fry the capsicum pakoda. Shallow frying makes the pakoda soft and soggy.
• Fry the pakodas on medium or medium-high flame. Don’t fry them in low flame or else the batter will absorb more oil and pakodas will become soggy.

To prepare capsicum onion pakoda first finely chop onion, capsicum, coriander leaves, and green chillies.

Take a large mixing bowl and then add finely chopped capsicum, onion, coriander leaves, green chilies. Then add gram flour, rice flour, salt, turmeric powder, red chilli powder, and coriander powder into the bowl and mix all the ingredients thoroughly. Cover the bowl and keep it aside for 10-15 minutes to release moisture. Then add a little bit of water at a time and make soft but not runny pakoda batter.

Then put a pan on flame and add enough oil to deep fry them. Once the oil is hot, add the pakoda batter in small portions into the pan over medium flame. Fry them till crispy and golden brown in colour. Strain the pakodas and transfer them to a tissue-lined plate.

Many pakoda recipes have already been shared in my previous posts. You can check a few of them like

Aloo pakoda
Gobi pakoda
Capsicum Bajji
Cabbage pakoda
Spinach pakoda

..And Many more…

1 cup = 250 ml

• 1 large Capsicum, finely chopped
• 1 Large Onion, finely chopped
• 1-2 Green chillies, finely chopped
• 4-5 tablespoons Coriander leaves, finely chopped
• ½ cup Gram flour (Besan)
• 2 tablespoons Rice flour (Chawal ka atta)
• ½ teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Coriander powder (Dhaniya powder)
• Salt to taste
• 3 tablespoons Water, to prepare the batter
• Oil to deep fry the pakoda

1. First finely chop onion, capsicum, coriander leaves, green chillies.
2. Take a large mixing bowl and then add finely chopped capsicum, and onion into it.
3. Add 4-5 tablespoons chopped coriander leaves, and 2 chopped green chillies into the bowl.
4. Add ½ cup gram flour, 2 tablespoons rice flour, salt, ½ teaspoon turmeric powder,½ teaspoon red chilli powder, and 1 teaspoon coriander powder, one by one into the bowl and mix all the ingredients thoroughly. Cover the bowl and keep it aside for 10-15 minutes to release moisture.
5. Add a little bit of water at a time and make soft but not runny pakoda batter. I used 3 tablespoons of water to prepare the batter.
6. Put a pan on flame and allow it to become completely dry. Add enough oil to deep fry the pakodas. Put the flame in high and let the oil become hot.
7. Once the oil is hot, put the flame on medium and drop small portions of the pakoda batter slowly into the hot oil with the help of your hand or with a spoon. Keep space in between each pakodas. Don’t overcrowd the pan.
8. Fry them evenly over medium flame for 2-3 minutes from both sides till crispy and golden brown in colour. Flip the pakodas in between the time of frying a couple of times.
9. Drain the excess oil and transfer the capsicum pakoda onto a plate lined with kitchen tissue. The kitchen tissue will absorb the excess oil from the pakodas.

Transfer the capsicum onion pakoda recipe to a serving plate. Serve the hot pakoda immediately with some tomato ketchup or chutney with a cup of tea and enjoy your evening snacks.

Capsicum onion pakoda | Capsicum onion pakora | Capsicum recipes Indian

Serves: 25 pieces Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 1 large Capsicum, finely chopped
• 1 Large Onion, finely chopped
• 1-2 Green chillies, finely chopped
• 4-5 tablespoons Coriander leaves, finely chopped
• ½ cup Gram flour (Besan)
• 2 tablespoons Rice flour (Chawal ka atta)
• ½ teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Coriander powder (Dhaniya powder)
• Salt to taste
• 3 tablespoons Water, to prepare the batter
• Oil to deep fry the pakoda

Instructions

1. First finely chop onion, capsicum, coriander leaves, green chillies.
2. Take a large mixing bowl and then add finely chopped capsicum, and onion into it.
3. Add 4-5 tablespoons chopped coriander leaves, and 2 chopped green chillies into the bowl.
4. Add ½ cup gram flour, 2 tablespoons rice flour, salt, ½ teaspoon turmeric powder,½ teaspoon red chilli powder, and 1 teaspoon coriander powder, one by one into the bowl and mix all the ingredients thoroughly. Cover the bowl and keep it aside for 10-15 minutes to release moisture.
5. Add a little bit of water at a time and make soft but not runny pakoda batter. I used 3 tablespoons of water to prepare the batter.
6. Put a pan on flame and allow it to become completely dry. Add enough oil to deep fry the pakodas. Put the flame in high and let the oil become hot.
7. Once the oil is hot, put the flame on medium and drop small portions of the pakoda batter slowly into the hot oil with the help of your hand or with a spoon. Keep space in between each pakodas. Don’t overcrowd the pan.
8. Fry them evenly over medium flame for 2-3 minutes from both sides till crispy and golden brown in colour. Flip the pakodas in between the time of frying a couple of times.
9. Drain the excess oil and transfer the capsicum pakoda onto a plate lined with kitchen tissue. The kitchen tissue will absorb the excess oil from the pakodas.