Tuesday, 23 February 2016

Stuffed Capsicum


Capsicum : I have used the long ones. The round ones too can be used. 
Wash, pat dry. Make a slit length wise, carefully take the seeds out. Make sure the capsicum remains whole. 



Filling :
Fry onion, mushroom with salt and little powdered jeera+dhania and garam masala. Add paneer and boiled mashed potato. Mash it well while stirring. 

Any non-vegetarian filling tastes good too. 



Stuff the capsicums with filling. Dip in a batter made of flour, water and a pinch of salt. Flour can be replaced by besan. Flour makes it crunchy and nice.



Fry stuffed capsicums dipped in the flour batter. Serve hot with any meal. Tastes great.



These capsicums are grown on my terrace garden in boxes. They are very healthy as you can see and fully organic. 

3 comments:

  1. The stuffed capsicums seem a better variant to bajjis in Southern parts where long capsicums are cut in the middle and soaked in besan (that is mixed with salt and hing) before deep frying.

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