Coconut Balls in Capsicum Bowl

Recipe by
Total Time:
35 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - grated coconut, fresh
  • 1 tbsp each - diced capsicum, carrot, beans
  • 3 - green chillies, ginger chopped
  • Sarso and curry leaves for seasoning
  • 3 - potatoes, large, boiled
  • 2 tbsp - maida
  • 1 tbsp - corn flour
  • Breadcrumbs - 1/2 cup
  • 2 - bread slices
  • Groundnut oil - for deep frying
  • 6- capsicum, large

How to Make Coconut Balls in Capsicum Bowl

  • Peel the potatoes and mash them.
  • Heat oil and add seasoning, sarso and curry leaves.
  • Keep for ten seconds only.
  • Add chopped green chillies, capsicum, ginger and beans.
  • Saute for two minutes and remove from gas.
  • Add salt and pepper.
  • Add bread slices mix well and make balls.
  • Mix maida and corn flour.
  • Dip the balls in the maida-corn flour batter.
  • Roll in breadcrumbs deep fry.
  • Remove when golden.
  • Capsicum Bowls - cut the top portion of the capsicum to give the shape of a bowl.
  • Take out seeds carefully.
  • Apply butter with salt and microwave for a minute.
  • Remove and place one ball in each cup.
  • To decorate, put on top two strings of cheese.
  • Serve with sauce and chutney.