Mirchi Bajjis and Spicy puffed Rice
Ingredients for Bajji
Yellow Chilli pepper - 6
Besan/Senaga pindi - 1.5 cups
Jeera/Cummin seeds - 1
Tea spoon Onion- Chopped into small pieces
Lemon wedges Salt to taste.
Oil for deep frying.
Method Heat one tea spoon oil in a pan. Add 2 table spoons of besan and crushed jeera and let them fry till the mixture is nice and brown.
Slit the mirchis and deseed if you think its going to too hot.
Else you leave the seeds in for the kick. Use the mixture for stuffing the mirchis.
Add a little salt to besan and mix it with water.
It should not be too watery nor too hard.
The mixture should be thick enough to be able to drop in dollops.
Heat the oil in a pan. Coat the mirchis well with besan and deep fry.
Cool a little. Make a slit in the center. Stuff onions into it.
Add few drops of lemon.
Ingredients for Karam Borugulu / Uggani
puffed rice/borugulu/maramaralu.
Peanuts
Curry leaves
Veinchina senagapappu
Dalia Karam
Redchilli Powder
Chopped Garlic -Optional
Salt
Oil
Method Heat oil in a pan.
Add garlic and curry leaves.
Add peanuts and let them fry.
Add dalia and fry for few more minutes.
Add salt and chilli powder and Immediately add puffed rice.
Chilli powder will burn if you let it stay long.
Mix well and enjoy with bajjis or just as is.
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