Vibrant dish made with fresh bell peppers (capsicum) coated in seasoned gram flour and lightly sautéed or roasted. The result is a crunchy, flavorful combination of sweet peppers and a savory, spiced coating, perfect as a side dish or snack.
Ingredients
- 2 medium-sized capsicums (bell peppers), one red and one yellow (or any color combination)
- 1/2 cup gram flour (besan)
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped
- 1-2 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala (optional)
- Salt to taste
- Fresh coriander leaves (for garnish)
- Lemon juice (optional, for extra tang)
- Water as needed (to adjust batter consistency)
Method
- Prepare the capsicum: Wash the capsicums (bell peppers) thoroughly and remove the seeds and stems. Cut them into strips or bite-sized pieces, whichever you prefer.
- Make the gram flour batter: In a bowl, add the gram flour (besan), turmeric powder, red chili powder, and salt. Gradually add a little water and whisk to make a smooth batter (it should be thick enough to coat the capsicum pieces but not too runny).
- Cook the spices: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the cumin seeds and sauté for a few seconds until they begin to crackle. Add the chopped onion and garlic, sautéing until the onions become translucent (about 3-4 minutes).
- Add the capsicum: Add the chopped capsicum pieces to the skillet and stir well. Cook for about 5-7 minutes, stirring occasionally, until the capsicum softens slightly but still maintains its crunch.
- Coat with gram flour: Pour the prepared gram flour batter over the cooked capsicum. Toss gently to coat the capsicum pieces with the batter, making sure each piece is well covered. If the batter seems too thick, add a little water to loosen it. Cook for another 3-5 minutes, stirring occasionally, to allow the gram flour to cook and become crispy.
- Final touch and serve: Once the capsicum is tender and the gram flour is slightly crispy, remove from heat. Garnish with fresh coriander leaves and a squeeze of lemon juice for extra flavor. Serve hot as a side dish or snack.
