Name: Capsicum khadna recipe by Nandini Rathore at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Besan or chickpea flourb 250 grams; Capsicum Diced 1 cup; Tomatoes diced 1 cup; Onions diced 1 cup; Garlic chopped 1 tbsp; Ginger chopped 1 tbsp; Green chillies chopped 1 tbsp; GARAM MASALA 1 TBSP; Turmeric powder 1 tbsp; Asafoetida 2 tsp; Salt to taste; Water 1 glass; Mustard or olive oil 1 tbsp +1 tbsp for shallow frying

ABOUT Capsicum khadna RECIPE

A complete vegan way to create protein slices loaded with juicy flavours of capsicum n tomatoes.

Ingredients Serving: 6

Besan or chickpea flourb 250 grams
Capsicum Diced 1 cup
Tomatoes diced 1 cup
Onions diced 1 cup
Garlic chopped 1 tbsp
Ginger chopped 1 tbsp
Green chillies chopped 1 tbsp
GARAM MASALA 1 TBSP
Turmeric powder 1 tbsp
Asafoetida 2 tsp
Salt to taste
Water 1 glass
Mustard or olive oil 1 tbsp +1 tbsp for shallow frying

Instructions

First of all get all ingredients ready
Add water to the Besan n spices mix to make a smooth batter of pouring consistency.
Heat up the oil and fry onions till they turn pink .
Add tomatoes and capsicum to it .
Fry a little more to get a flavorful aroma.
Pour the batter and stir well to avoid it sticking from bottom.
After cooking for 6-8 minutes pour the semi thick batter in an already greased cake tin.
Let the batter out of cake tin and sit for 10 minutes .
Cut into pieces and shallow fry them.
Serve hot with tea or as a starter of dinner party

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