Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mirapakaya bajji with stuffed murmura. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mirapakaya Bajji with Stuffed Murmura is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Mirapakaya Bajji with Stuffed Murmura is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook mirapakaya bajji with stuffed murmura using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mirapakaya Bajji with Stuffed Murmura:

1. Take 2 bowls puffed rice (murmura)
2. Make ready 8-10 big green chilies
3. Make ready 1 cup chopped tomatoes
4. Get 1 cup chopped onions
5. Get 1 cup chopped & fried potatoes
6. Take 1 cheese cube (grated)
7. Get 2 tbsp buttermilk
8. Prepare 2 tbsp chopped coriander leaves
9. Prepare 1 bowl besan
10. Get 1 tsp baking soda
11. Prepare 1 cup rice flour
12. Make ready 1 tbsp tamarind pulp
13. Make ready 1 tbsp ginger garlic paste
14. Get 1 tbsp cumin coriander seeds powder
15. Take 1 cup green chutney (made by blending together green chilies, mint leaves, coriander leaves, lemon juice, salt & water)
16. Make ready 1 cup red chutney (made by using tamarind pulp, dates & jaggery)
17. Prepare as needed Water
18. Prepare as needed Oil
19. Take to taste Salt

Steps to make Mirapakaya Bajji with Stuffed Murmura:

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.

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