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Explore Capsicum Pakora Chaat Recipe | Stuffed Capsicum | Monsoon Recipe | Chef Sanjyot Keer with 196,956 views, 6,201 likes, and 318 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Capsicum pakora chaat For aloo mixture Ingredients: • Oil 1 tbsp • Jeera (cumin seeds) 1 tsp • Rai (mustard seeds) 1 tsp • Hing (asafoetida) 1/4th tsp • Curry leaves 10-12 nos. • Ginger garlic paste 1 tbsp • Turmeric powder ½ tsp • Green chilli paste 1 tbsp (paste of 3-4 green chillies) • Potatoes (boiled & mashed) 5-6 medium sized • Garam masala ½ tsp • Salt to taste • Lemon juice 2 tsp • Fresh coriander leaves 2 tbsp (chopped) Methods: • Set a pan on medium heat, add oil, jeera, mustard seeds, hing, curry leaves and ginger garlic paste and sauté it briefly for a minute. • Add, turmeric powder and green chilli paste, sauté it briefly for about 30 seconds, next, add boiled and mashed potatoes, garam masala, salt to taste, and lemon juice, mix and cook for 2-3 minutes, finish it by adding fresh coriander leaves and transfer it to bowl and cool down to room temperature. • Keep the mixture aside to be used as filling. For making capsicum pakora Ingredients: • Besan (gram flour) 2 cups • Ajwain 1 tsp • Salt to taste • Water as required • Capsicum as required • Potato mixture • Oil for frying Methods: • In a mixing bowl, add the besan, ajwain and salt, mix it once and then add water slowly and gradually to make a semi thin batter, whisk well while adding water to ensure a lump free and smooth batter. TIP: If you want to make your bread pakoras to be a little crispier, you could wish to add ½ tsp soda and whisk well, I don’t prefer adding soda, but at the end it’s your personal choice. • Rest the batter for 10-15 minutes. • Take medium small size capsicum, use a knife to remove the stem to make the cavity. Do not cut the capsicum and use a small size spoon to remove the white part on the capsicum wall. • Fill the capsicum with the potato mixture and further dip & coat well the capsicum with besan batter. • Set oil for deep frying, deep fry the coated capsicum on medium high flame until crisp and golden brown. Take it our on an absorbent paper, fry as many as you would wish to. • You can also serve capsicum pakora at this stage, basically after frying serve it with chutney of your choice, but if you would like to eat this in a bit different way, please go ahead and make chaat as I have made. To make chaat Assembly: Ingredients: • Crispy fried capsicum pakoras • Sweet imli ki chutney • Green chutney • Red garlic chutney • Onions (chopped) • Tomatoes (chopped) • Aloo bhujiya • Chaat masala • Fresh coriander leaves (chopped) • Whisked curd (optional) Methods: • Cut the capsicum pakoras in sizes that you prefer, I’ve cut into four. • Further top it with green chutney, red garlic chutney, chopped onions, chopped tomatoes, some aloo bhujiya, chaat masala and garnish it some freshly chopped coriander leaves. • Your capsicum pakora chaat is ready to be served, serve it immediately. • You can tweak the addition of toppings as per your preference or its availability, but please do add chutney as that’s the soul of the chaat, you can also choose to top it with some whisked curd. The Music I use in All my videos - https://bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP

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