Crunchy, flavorful paneer and capsicum fritters make a pleasant snack or appetizer. Delicate paneer cubes and tender bell pepper items are coated in a spiced, crispy chickpea batter and deep-fried to perfection.
Paneer Capsicum Bajji is a mouthwatering fritter dish that’s certain to change into a brand new favourite. It combines the creaminess of recent paneer (Indian cottage cheese) with the crunch of bell peppers, all enveloped in a deliciously seasoned, crispy chickpea flour batter. Served scorching with vibrant mint chutney, these tasty morsels are merely irresistible.
Why You’ll Love This Recipe
These moorish paneer capsicum bajjis tick all of the bins – creamy paneer nuggets, bursts of candy bell pepper, and an irresistibly crispy, savory batter coating. They’re straightforward to prep but so flavorful and satisfying. Plus, dipped in vibrant mint chutney, you get an explosion of contrasting tastes and textures in every chew.
Paneer Capsicum Bajji
Nutrient Advantages
Moreover being scrumptious, these bajjis supply protein from the paneer, vitamin C from the bell peppers, and fiber from the chickpea flour batter. Get pleasure from them as an indulgent but comparatively nutritious snack.
Paneer Capsicum Bajji
Crunchy, flavorful paneer and capsicum fritters make a pleasant snack or appetizer. Delicate paneer cubes and tender bell pepper items are coated in a spiced, crispy chickpea batter and deep-fried to perfection.
Substances
- 5 to six Capsicums (large, minimize into squares)
- 400 gms Paneer (cubed)
- 1 cup Mint Chutney (recipe right here)
- 1/2 tsp Chaat Masala Powder
- Oil as required
- Tooth picks (few, soaked in water for five minutes)
For the batter:
- 5 to six cups Gram, Flour – 5 to six cups
- 2 cups Rice Flour – 2 cups
- 1/2 tsp Cumin Powder
- 1 tsp Crimson Chilli Powder
- 2 tbsp Roasted Gram Flour
- Cooking Soda (a pinch)
- Salt as per style
Directions
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Add the paneer cubes to a big bowl.
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Add the mint chutney and blend properly till evenly coated.
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Mix all of the batter components and pour sufficient water.
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Combine properly to a thick however pourable batter.
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Warmth oil in a frying pan over medium flame.
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Stick one paneer dice and one capsicum in a toothpick.
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Dip this within the batter.
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Add to the new oil and fry till golden brown.
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Take away the tooth choose and discard.
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Switch the bajjis to a plate.
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Sprinkle chaat masala powder on high.
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Serve scorching with chutney or sauce of alternative.
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Incessantly Requested Questions
Can I bake these as a substitute of frying?
Absolutely. To bake, coat the paneer and pepper skewers within the batter and prepare on a parchment-lined baking tray. Brush or spray with oil and bake at 400°F for 20-25 minutes, flipping midway. They gained’t get fairly as crispy as frying however nonetheless make a tasty baked snack.
How do I retailer leftovers?
Paneer bajjis are greatest eaten recent, however you’ll be able to refrigerate leftovers for 2-3 days. Allow them to cool fully, then retailer in an hermetic container. Reheat in a 300°F oven or air fryer till scorching and crispy once more.
What can I substitute for paneer?
When you can’t discover paneer, you should use agency pressed tofu minimize into cubes as a substitute. Or attempt a mixture of boiled potatoes and bell peppers for a veg-only model.
Can I make the batter forward?
Sure, you may make the batter as much as a day forward and refrigerate it coated till wanted. Simply give it whisk earlier than utilizing to re-incorporate any separated liquids.
How spicy are these bajjis?
They’ve a light kick from the chili powder and chaat masala. Be happy to regulate the spice degree to style by growing or reducing the chili powder. Or serve with a cooling yogurt raita on the facet.
