Paneer Capsicum Bajji is a mouthwatering fritter dish that’s sure to become a new favorite. It combines the creaminess of fresh paneer (Indian cottage cheese) with the crunch of bell peppers, all enveloped in a deliciously seasoned, crispy chickpea flour batter. Served hot with bright mint chutney, these tasty morsels are merely irresistible.
About the Recipe
You’ll want to try these crispy, golden-fried paneer and capsicum fritters. The soft paneer cubes and tender bell pepper pieces get a delightful crunch from the spiced chickpea flour batter. Quick to make and packed with flavor, they make an excellent tea-time snack or party appetizer.
Why You’ll Love This Recipe
These moorish paneer capsicum bajjis tick all the boxes – creamy paneer nuggets, bursts of sweet bell pepper, and an irresistibly crispy, savory batter coating. They’re easy to prep yet so flavorful and satisfying. Plus, dipped in bright mint chutney, you get an explosion of contrasting tastes and textures in each bite.
Paneer Capsicum Bajji
Cooking Tips
For best results, use fresh paneer. The chaat masala adds a lovely tangy kick, so don’t skip it. For extra crunch, add a few tablespoons of rice flour to the batter. Fry in small batches so the bajjis cook evenly.
Serving and Storing Suggestions
Paneer capsicum bajjis are best served piping hot, straight from the fryer. Provide mint chutney for dipping. Makes a great snack for 4-6 people. Total prep time is around 45 minutes.
Similar Recipes
- Mirchi Bajji
- Paneer Pakora
- Bread Bajji
- Mixed Veg Pakora
Nutrient Benefits
Besides being delicious, these bajjis offer protein from the paneer, vitamin C from the bell peppers, and fiber from the chickpea flour batter. Enjoy them as an indulgent yet relatively nutritious snack.
Paneer Capsicum Bajji
Ingredients
- 5 to 6 Capsicums (big, cut into squares)
- 400 gms Paneer (cubed)
- 1 cup Mint Chutney (recipe here)
- 1/2 tsp Chaat Masala Powder
- Oil as required
- Tooth picks (few, soaked in water for 5 minutes)
For the batter:
- 5 to 6 cups Gram, Flour - 5 to 6 cups
- 2 cups Rice Flour - 2 cups
- 1/2 tsp Cumin Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Roasted Gram Flour
- Cooking Soda (a pinch)
- Salt as per taste
Instructions
- Add the paneer cubes to a large bowl.
- Add the mint chutney and mix well until evenly coated.
- Combine all the batter ingredients and pour enough water.
- Mix well to a thick but pourable batter.
- Heat oil in a frying pan over medium flame.
- Stick one paneer cube and one capsicum in a toothpick.
- Dip this in the batter.
- Add to the hot oil and fry until golden brown.
- Remove the tooth pick and discard.
- Transfer the bajjis to a plate.
- Sprinkle chaat masala powder on top.
- Serve hot with chutney or sauce of choice.
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Frequently Asked Questions
Can I bake these instead of frying?
Surely. To bake, coat the paneer and pepper skewers in the batter and arrange on a parchment-lined baking tray. Brush or spray with oil and bake at 400°F for 20-25 minutes, flipping halfway. They won’t get quite as crispy as frying but still make a tasty baked snack.
How do I store leftovers?
Paneer bajjis are best eaten fresh, but you can refrigerate leftovers for 2-3 days. Let them cool completely, then store in an airtight container. Reheat in a 300°F oven or air fryer until hot and crispy again.
What can I substitute for paneer?
If you can’t find paneer, you can use firm pressed tofu cut into cubes instead. Or try a mix of boiled potatoes and bell peppers for a veg-only version.
Can I make the batter ahead?
Yes, you can make the batter up to a day ahead and refrigerate it covered until needed. Just give it a good whisk before using to re-incorporate any separated liquids.
How spicy are these bajjis?
They have a mild kick from the chili powder and chaat masala. Feel free to adjust the spice level to taste by increasing or decreasing the chili powder. Or serve with a cooling yogurt raita on the side.
1 comment
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