Hungarian wax pepper, you might be wondering what it is, same thing happened with me. It is nothing but variety of capsicum/bell pepper. It is hot yellow pepper makes delicious hot snacks for chilled evening.
I usually make pakoras/fritters with Indian green chilies but this time these chilies seized my eyes and were fresh looking and you will admire results especially during this winter. Yes! It does satisfy me. Enjoy this bajji/pakoras with hot cup of coffee/tea. Pepper is medium hot.
6-7 yellow bell pepper
1 medium potato, (boiled, peeled and mashed)
200 ml oil, can be reused
6 tbsp chickpea flour/besan
1 tsp red chili powder
½ tsp baking soda
Salt to taste
Step 1: Slit bell peppers vertically but don’t separate let them stay intact with stem. Deseed and rub them with salt, keep aside.
Step 2: In a large bowl, add all ingredients to prepare batter, use water as required to prepare medium thick consistency batter. (It should be dripping but not too runny)
Step 3: Heat oil in a wok. Add pinch of salt to mashed potatoes, mix and stuff them in the slits of pepper. Once the oil is hot keep it in medium low heat and deep fry by turning them often until they are golden from all sides and remove. Drain out the excess oil in paper towel.
As I always say spices can be adjusted based on your spice level.