Bell Pepper Besan Fry

I  tried out this recipe just as an experiment but it came out really good. The taste is somewhat similar to a mirchi bhaji but  this one is less spicy and in my opinion, more tasty. The besan and rice flour coating makes the outer covering really crisp while the bell pepper inside will be soft and juicy. So the combination is perfect to soothe our palette. It thus becomes a spicy and tasty tea time snack.

Ingredients

2 large Bell pepper, cut into thick rounds
1/2 inch piece of ginger, peeled and grated
2 pods of garlic, minced
10-12 curry leaves
1/2 tbsp dry red chilly flakes
1 green chilli
1 tbsp Rice flour+ 1 tbsp semolina
3/4 cup gram flour/besan
2 tablespoons cornflour
Salt to taste
Oil for deep frying

Method

In the mixer grind together the ginger, garlic, red chilly flakes, green chilli and curry leaves with a tablespoon of water into a coarse paste. Transfer to a bowl and set aside until required.
Heat oil for deep frying the onion rings over medium heat while you prepare the batter to coat the onion rings.
In a mixing bowl, sift together the besan, semolina, corn flour, rice flour along with salt and ginger paste.
Whisk gently to mix well. Gradually add little water at a time to make thick batter. The batter should be thick dropping consistency so it coats the bellpepper rings.
Add a few thick capsicum/ bell pepper rings into the batter and using a fork, allow them to get well-coated. Using the fork transfer them into the hot oil, fry till golden and crisp.
Transfer to a plate lined with oil absorbent paper. Similarly fry the remaining Bell pepper rings. Serve.