Mirapakaya Bajji with Stuffed Murmura

Name: Mirapakaya Bajji with Stuffed Murmura
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 bowls puffed rice (murmura); 8-10 big green chilies; 1 cup chopped tomatoes; 1 cup chopped onions; 1 cup chopped & fried potatoes; 1 cheese cube (grated); 2 tbsp buttermilk; 2 tbsp chopped coriander leaves; 1 bowl besan; 1 tsp baking soda; 1 cup rice flour; 1 tbsp tamarind pulp; 1 tbsp ginger garlic paste; 1 tbsp cumin coriander seeds powder; 1 cup green chutney (made by blending together green chilies, mint leaves, coriander leaves, lemon juice, salt & water); 1 cup red chutney (made by using tamarind pulp, dates & jaggery); as needed Water; as needed Oil; to taste Salt

Lekha Toraskar @cook_16009462

Thane

#streetfoodofindia #murmurarecipes

Lekha Toraskar @cook_16009462

Thane

#streetfoodofindia #murmurarecipes

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Ingredients

10-15 minutes

4 servings

2 bowlspuffed rice (murmura)
8-10big green chilies
1 cupchopped tomatoes
1 cupchopped onions
1 cupchopped & fried potatoes
1cheese cube (grated)
2 tbspbuttermilk
2 tbspchopped coriander leaves
1 bowlbesan
1 tspbaking soda
1 cuprice flour
1 tbsptamarind pulp
1 tbspginger garlic paste
1 tbspcumin coriander seeds powder
1 cupgreen chutney (made by blending together green chilies, mint leaves, coriander leaves, lemon juice, salt & water)
1 cupred chutney (made by using tamarind pulp, dates & jaggery)
as neededWater
as neededOil
to tasteSalt

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Steps

10-15 minutes

1

To make the stuffing, mix 2 bowls of puffed rice (murmura), 1 cup chopped tomatoes, 1 cup chopped onions, 1 cup chopped & fried potatoes, 1 cheese cube (grated), 1 tbsp chopped coriander leaves, 2 tbsp buttermilk, salt as per taste, 1 cup green chutney in a bowl.
2

Slit the chill vertically leaving the corner edges of the chilli. Do not slit the entire chilli, just slit vertically the center part of the chilli. Remove the seeds from the chilli completely.
3

Take each chilli and stuff the stuffing mixture into all the chilies and put them aside.
4

Mix 1 bowl besan, 1 cup rice flour, 1 tbsp tamarind pulp, 1 tbsp ginger garlic paste, 1 tbsp cumin coriander seeds powder, salt as per taste, 1 tbsp chopped coriander leaves, 1 tsp baking soda and water to make a thick batter.
5

Heat oil in a wok for deep frying. Take each stuffed chilli, dip the stuffed chilli into the batter. Take the dipped chilli and drop it in oil. Fry them on low to medium flame until they turn golden brown on all sides.
6

While serving garnish with some red & green chutney and nylon sev. Serve hot.