I remember parents making this frequently when we were kids..it was novelty then..During my stay in Australia I added this dish in the Indian restaurant I managed..I recently had the chilly version of this at Mini Punjab.
3 medium green capsicums. De-seeded & sliced into thick strips.
100 gm besan (chick-pea flour)
salt, turmeric, ajwain, red chilly powder
pinch of cooking soda
oil to fry
Topping:
1 bowl beaten yogurt
Sweet tamarind chutney
spicy coriander chutney
Red chilly powder, dry mango powder, cumin powder for seasoning
1 boiled potato, cubed
1 small bowl of boondi
Make thick batter with besan, salt, chilly, turmeric, ajwain, soda & water. Coat the capsicum strips & deep fry till golden brown. Soak the pakodas in tamarind chutney. Soak the boondi in water for 2 minutes, squeeze out the water. Mix the potato & boondi with a little chilly powder & dry mango powder.
set the capsicum pakodas on a flat serving dish. Sprinkle the potato boondi mix. Pour the yogurt,coriander chutney, season with cumin.
3 medium green capsicums. De-seeded & sliced into thick strips.
100 gm besan (chick-pea flour)
salt, turmeric, ajwain, red chilly powder
pinch of cooking soda
oil to fry
Topping:
1 bowl beaten yogurt
Sweet tamarind chutney
spicy coriander chutney
Red chilly powder, dry mango powder, cumin powder for seasoning
1 boiled potato, cubed
1 small bowl of boondi
Make thick batter with besan, salt, chilly, turmeric, ajwain, soda & water. Coat the capsicum strips & deep fry till golden brown. Soak the pakodas in tamarind chutney. Soak the boondi in water for 2 minutes, squeeze out the water. Mix the potato & boondi with a little chilly powder & dry mango powder.
set the capsicum pakodas on a flat serving dish. Sprinkle the potato boondi mix. Pour the yogurt,coriander chutney, season with cumin.
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