Jhatpat Aloo Capsicum

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute 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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  • Capsicum - 3
  • Potatoes - 3
  • Onion (large) - 1
  • Green chillies - 2
  • Tomato (large) - 1
  • Garlic paste - 1 tbsp
  • Oil for frying
  • Amchur - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Red chilli powder - 1 tbsp
  • Dhania jeera powder - 2 tbsp
  • Salt as per taste

How to Make Jhatpat Aloo Capsicum

  • Cut the potatoes and capsicum lengthwise like French-fries.
  • Finely chop onion, tomato and green chillies.
  • Pour 2 tbsp. oil in a non-stick pan and fry potatoes till cooked.
  • Remove potatoes from the pan with the help of a slotted spoon and keep them aside.
  • Similarly fry the capsicum in the remaining oil (add a little oil if needed).
  • Remove capsicum with help of a slotted a spoon after it is fried for 10-12 minutes.
  • Next fry the chopped onions in the remaining oil till it turns transparent and add green chillies, garlic paste and fry for 2 minutes.
  • Add dhania jeera powder, turmeric powder, red chilli powder and amchur to the onions and stir-fry for 2 minutes.
  • Add chopped tomato and stir-fry till tomatoes become a paste.
  • Lastly add fried potatoes and capsicum to the above mixture and mix well.
  • Add salt as per taste.
  • Cook for 5 minutes covering it.