1. 1. Mix all the dry ingredients together in a big bowl. 2. Add water very slowly to the above mixture of dry ingredients and mix well to prepare a thick paste. 3. In the meantime, heat oil in a skillet on medium flame. 4. De-seed both the green capsicums (bell peppers) and slice lengthwise. 5. Now wash and peel the potatoes and cut in rounds. 6. Dip the sliced bell peppers and the potato rounds in the prepared batter. 7. Allow to coat well on either side. Note: The rice flour addition makes your capsicum and potato pakoras more crispy. 8. Now one by one, gently put the sliced and coated with masala bell peppers and potato rounds into the oil. 9. Deep fry on either side for 2 minutes until golden brown. 10. Drain on a clean kitchen paper towel to get rid of the excess oil. 11. Serve hot with tomato ketchup or green chutney on the side and a cup of hot masala tea. 12. Enjoy this as a snack on a rainy day and think of me! ---------------------------------------------------------------------------
Nutrition
Ingredients
