Italian Peppers Bhajji

Italian Peppers Bhajji, southern Indian style

Pointer 1: Fresh Italian peppers are the best for this. Mildly spicy, long-stemmed peppers, easy to dip into batter, tasty and attractive to serve.


  • 8-10 peppers
  • 1.5 cups chick-peas flour
  • 1/4 cup rice flour
  • 3 tsp. red chillie powder
  • 1 pinch of asafoetida
  • salt to taste
  • 1 Tbsp. melted butter
  • Canola oil to fry


Mix all ingredients except peppers thoroughly to the consistency of a pancake batter. Heat oil in a wide wok so the peppers can dip fully into the oil.

Slit through the peppers lengthwise. Dip into batter so the pepper is covered completely. Drop the battered peppers holding the stem into the wok of hot oil. Fry on medium heat, then increase heat so the bhajjis cook evenly, and the batter is golden brown. Serve with a side of ketchup or you can have a couple with a cup of hot tea or coffee.

^ Please contact me for help with any of these ingredients or utensils.

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