top of page

Pepper Pakoras

(by Sutapa Biswas)


1 medium onion, chopped

1 bell pepper, seeded and chopped

large handful of fresh coriander, chopped

chilies, to taste

pinch of salt

pinch of turmeric

gram flour, also known as besan or chickpea flour

oil for frying

Mix onion, pepper, coriander, chilies, salt, and turmeric.

Add enough flour to form a thick batter.

Heat oil in a kadai or other deep pot

Drop mounds of batter, and fry until golden, turning once.

Drain on paper towels.


(Read A Passage From India, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page