Today I am sharing potato stuffed capsicum rings with you guys. Who doesn't love capsicum and potatoes? This is one of our recent loves and I have made it on repeat in the past months. Naturally, I decided to share this recipe with you guys as well.
This is a really simple recipe that you can always customize the way your taste buds like it. You can add more vegetables or seasonings of your choice. It requires just a handful of ingredients and is multifaceted to be used as an entrée/side dish with your mains.
Go to the end of the article for the complete list of ingredients and the method.
This recipe doesn't require any special tools or ingredients. You can even make it ahead of time and freeze it; although it would not recommend putting it in the refrigerator for a longer time as that will add moisture to the potatoes. You can customise this recipe with your favourite vegetables as well, like juliennes of onion/carrots, etc. You can also alter the seasonings, my version is majorly with Indian spices, but you can add rosemary, black pepper, parsley to twist it towards Italian taste. Use you imagination and have it the way you like it. 🙂
The flour and water batter will be used as a binder and also to add a little bit of crisp to the srust of our potato stuffed capsicum rings.
Take the capsicum rings out of the refrigerator. Dip in the batter and then put in the pan.
Serve on a plate. Season with some chaat masala and enjoy as a snack or with chapatis.
Check more of appetisers from the blog here.
A delicious snack to accompany your tea or to be had before your mains arrive!
- Capsicum – 2 medium/1 large
- Boiled potato – 5 medium
- All purpose flour – 2 tbsp.
- Red chili powder – 2 tsp.
- Chaat masala – 1 tbsp.
- Cumin – 1 tbsp.
- Turmeric powder – ½ tsp.
- Garam masala – ¼ tsp.
- Salt – as per taste
- Water – ¼ cup
- Oil – 3-4 tbsp.
- Cut the capsicum heads off, deseed and cut it in rings.
- Mash the potatoes, add all the dry ingredients (#4-9) and mix everything nicely.
- Fill this mashed potato concoction in the capsicum rings and keep it in the refrigerator for 30 minutes or if in a hurry keep them in the freezer for 5-10 min to set everything.
- In a broad plate/bowl, mix all purpose flour and water and keep aside.
- Heat a non-stick pan on medium flame, and add oil (meanwhile, take the capsicum rings out of the refrigerator/freezer).
- One by one dip the rings into the flour batter we prepared in step no. 4 and then add these rings to the hot non-stick pan.
- Let these cook each side for about 5-7 minutes or until you see little brown edges at the side that is touching the pan. Then, flip the rings to the other side and repeat with all the capsicum rings.
- Serve these on a platter, sprinkle some more chaat masala on top and enjoy as snack with tea or a side dish with roti/rice.
Do you think you will try it? Share your results with me if you do. I'd love to know how it worked out for you.
Thanks for stopping by!