Name: Capsicum Bajji Recipe Card
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: Capsicum – 500 gms.; Besan powder – 2 bowls; Rice flour – 1 tbsp.; Thymol seeds – 1 tbsp.; Salt – 1 ½ tbsp.; Turmeric powder – ¼ tbsp.; Red chili powder – ¼ tbsp.; Eating soda – a pinch; Onion slices – 1 cup; Carrot grate – 1 cup; Coriander leaves 3 tbsp.; Jeera powder – ½ tbsp.; Chaat masala – ½ tbsp.; Garam masala – ½ tbsp.; Corn flakes – required for stuffing; Kara Boondi – required for stuffing; Fried peanuts – 2-3 tbsp.

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Capsicum Bajji Recipe, also known simply as “Stuffed Capsicum Bonda,” is a popular Indian snack that features bell peppers (capsicums) stuffed with a spiced potato filling. Learn how to make Capsicum Bajji Recipe with our step by step image instructions along with pro-tips and a video.

Contents

About Capsicum Bajji Recipe

Stuffed Capsicum Bonda is a delicious Indian snack or appetizer that features bell peppers (capsicums) stuffed with a flavorful filling, coated in a spiced gram flour batter, and deep-fried until crispy and golden brown. This dish is a fusion of South Indian and North Indian cuisines, combining the concept of “bonda,” which is a deep-fried snack, with the use of bell peppers as a unique stuffing.

It’s a type of fritter that’s commonly enjoyed as an appetizer or tea-time snack in India. Bajjis are a part of the street food culture in many regions of the country and are also made at home for special occasions or as a treat.

Serving: Stuffed Capsicum Bonda is typically served hot with a variety of chutneys or sauces for dipping. Common options include mint chutney, tamarind chutney, or tomato ketchup. It can be enjoyed as an appetizer, snack, or even as a side dish with a main meal.

This dish showcases the vibrant flavors of Indian spices, the crispiness of the fried batter, and the soft, flavorful filling. It’s a popular choice for parties, gatherings, and as an indulgent treat during special occasions.

Here are a few finger-licking recipes:

Stuffed Capsicum Recipe,

Potato Bonda,

Raw Banana Bajji,

Crispy Andhra cut Mirchi Bajji and

Bread Pakora.

How to make capsicum Bajji Recipe

1. Make a slight incision at the bottom of the capsicum so that air can be released while deep frying.

Capsicum Bajji Recipe: Make slight incision with a knife.

2. In a mixing bowl add 2 bowls of besan flour and rice flour. Crush thymol seeds in your hands and put them in flour.

Capsicum Bajji Recipe; Add besan flour, rice flour and thymol seeds.

3. Add 1 tbsp. salt (as per your taste), red chili powder, turmeric powder and a pinch of eating soda.

Add 1 tbsp. salt, red chili powder, turmeric powder and soda.

4. Mix all spices and add the required water to make a thick consistency batter.

capsicum Bajji Recipe: Make Besan Batter.

5. Heat oil in a pan and on another side dip capsicum in a batter and coat properly. Place capsicum in oil one by one.

Heat oil and dip capsicum in besan batter and put them in oil.

6. In a mixing bowl add sliced onions, grated carrot, coriander leaves and ½ tbsp. salt.

In a mixing bowl add sliced onions, grated carrot, coriander leaves and salt.

7. Add garam masala, chat masala, garam masala powders and mix well.

8. Slice capsicum bajji into two halves, and place them on a serving plate. Stuff the above spice mix into them.

capsicum Bajji Recipe: slice bell pepper and put spice mix.

9. Crush cornflakes and top them, add kara boondi and fried peanuts.

capsicum Bajji Recipe: add corn flakes, bondi and peanuts.

10. Top the capsicum bajji recipe with sliced onions and coriander leaves. Serve hot.

Garnish Stuffed Capsicum Bonda with coriadner leaves.

Watch this recipe on >> Youtube

Pro-Tips

Preparing the Capsicums:

Choose capsicums with a wide opening at the top for easy stuffing.
Cut the top of the capsicum to create a lid. Remove the seeds and membranes from the inside.
Lightly parboil or microwave the capsicum halves for a few minutes to soften them slightly before stuffing. This will reduce the cooking time later.

Stuffing:

Prepare the potato stuffing by mashing boiled potatoes and mixing them with the spices, vegetables, and herbs. Adjust seasoning according to your taste. (another style)
Make sure the stuffing is well-mixed and flavorful.

Stuffing the Capsicums:

Fill the prepared potato mixture into the hollow capsicum halves. Press down gently to ensure the filling is compact and even.

Batter Consistency:

Prepare the batter by mixing chickpea flour, rice flour, spices, and water. The batter should be smooth and thick enough to coat the stuffed capsicums.

Frying:

Heat enough oil in a deep pan for frying. The oil should be at a medium-high temperature.
Dip each stuffed capsicum into the batter, ensuring it’s coated all over.
Gently slide the coated capsicum into the hot oil. Fry until they are golden brown and crispy on all sides. Avoid overcrowding the pan.

Draining Excess Oil:

Once fried, use a slotted spoon to remove the bondas from the oil and place them on a plate lined with paper towels. This helps absorb excess oil.

Serving:

Serve the Stuffed Capsicum Bondas hot with mint chutney, tamarind chutney, or ketchup.

Variations:

You can experiment with different fillings, such as paneer and cheese, for added flavor and richness.

Capsicum Bajji Recipe Card

Capsicum Bajji Recipe, alsoknown simply as "Stuffed Capsicum Bonda," is a popular Indian snackthat features bell peppers (capsicums) stuffed with a spiced potato filling.

Course Snack

Cuisine Indian

Keyword Capsicum Bajji Recipe, Stuffed Capsicum Bonda

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Author Uppada Lakshmi

Ingredients

Capsicum – 500 gms.
Besan powder – 2 bowls
Rice flour – 1 tbsp.
Thymol seeds – 1 tbsp.
Salt – 1 ½ tbsp.
Turmeric powder – ¼ tbsp.
Red chili powder – ¼ tbsp.
Eating soda – a pinch
Onion slices – 1 cup
Carrot grate – 1 cup
Coriander leaves 3 tbsp.
Jeera powder – ½ tbsp.
Chaat masala – ½ tbsp.
Garam masala – ½ tbsp.
Corn flakes – required for stuffing
Kara Boondi – required for stuffing
Fried peanuts – 2-3 tbsp.

Instructions

Make a small incision at the bottom of the capsicum to allow air to escape during deep fried.
Combine two bowls of besan flour and rice flour in a mixing basin. Crush the thymol seeds with your hands and mix them into the flour.
Stir in 1 tablespoon salt (to taste), red chilli powder, turmeric powder, and a pinch of baking soda.
Combine all spices and add enough water to produce a thick batter.
Heat the oil in a skillet, and on the opposite side, dip the capsicum in the batter and coat thoroughly. Place the capsicums in the oil one at a time.
Combine sliced onions, grated carrot, coriander leaves, and 12 teaspoon salt in a mixing basin.
Stir in the garam masala, chat masala, and garam masala powders.
Cut the capsicum bajji in half and place them on a serving platter. Fill them with the aforementioned spice mixture.
Top with crushed corn flakes, kara boondi and fried peanuts.
Garnish the capsicum bajji with sliced onions and coriander leaves. Serve immediately.

Recipe Video

FAQ

1. What is Stuffed Capsicum Bonda?

Stuffed Capsicum Bonda is a popular Indian snack where hollowed capsicum (bell pepper) halves are filled with a spiced potato mixture, coated in a chickpea flour batter, and deep-fried until crispy and golden.

2. How do I choose the right capsicums for making Stuffed Capsicum Bonda?

Choose medium-sized, firm capsicums with a flat base to ensure they can stand upright. Look for ones with a smooth surface and vibrant color.

3. How can I prepare the capsicums for stuffing?

Cut off the tops of the capsicums to create lids. Remove the seeds and membranes from the inside to make space for the stuffing. Lightly blanch or microwave the capsicum halves to soften them before stuffing.

4. What kind of stuffing can I use?

The stuffing usually consists of mashed potatoes mixed with spices like turmeric, red chili powder, garam masala, and chopped vegetables like onions, carrots, peas, and corn. Fresh herbs like cilantro (coriander) can also be added for flavor.

5. How do I prepare the chickpea flour batter?

Prepare a batter by mixing chickpea flour (besan), rice flour, a pinch of turmeric, red chili powder, and salt. Adjust the consistency by gradually adding water until you get a smooth batter that coats the back of a spoon.

6. Can I use a different type of flour for the batter?

Chickpea flour (besan) is traditionally used for its unique flavor and crispy texture. While you can experiment with other flours, using besan will give you the most authentic result.

7. Is it necessary to deep-fry the bondas?

Deep-frying gives the bondas their signature crispy texture. However, if you prefer a healthier alternative, you can try baking them in the oven at a high temperature until they are golden and crisp.

8. Can I add cheese to the stuffing?

Yes, adding grated cheese or paneer (Indian cottage cheese) to the stuffing can enhance the flavor and provide a creamy texture.

9. What should I serve with Stuffed Capsicum Bonda?

Stuffed Capsicum Bonda pairs well with mint chutney, tamarind chutney, or ketchup. It’s a delicious snack or appetizer.

10. Can I make Stuffed Capsicum Bonda ahead of time?

While it’s best to enjoy them fresh, you can prepare the stuffing and batter in advance and assemble and fry the bondas just before serving to maintain their crispiness.

11. Are there variations to Stuffed Capsicum Bonda?

Yes, you can experiment with different fillings, spices, and even the type of capsicums used. Some variations include using different types of cheese or adding nuts for crunch.

12. Can I make Stuffed Capsicum Bonda without potatoes?

While potatoes are a common base for the stuffing, you can try using other ingredients like cooked lentils, paneer, or tofu for a different twist.

13. Is this dish suitable for a vegan diet?

Stuffed Capsicum Bonda can be made vegan by using plant-based ingredients for the stuffing and batter, and by avoiding dairy-based cheese.

14. How do I prevent the batter from becoming lumpy?

To avoid lumps in the batter, gradually add water to the dry ingredients while whisking continuously. Straining the batter can also help remove any lumps.

15. Can I make mini versions of Stuffed Capsicum Bonda?

Yes, you can use smaller capsicums and reduce the quantity of stuffing and batter to make bite-sized mini bondas.

16. Can I serve Stuffed Capsicum Bonda as a main dish?

While it’s more commonly served as a snack or appetizer, you can serve it as a light meal alongside a salad or other side dishes.