Mirapakai bajji

Mirapakai bajji

first take green chillies and cut them straight and dip them in salt water for ten minutes. add 2 spoons of basin, 1 spoon tymol seeds, little bit salt and grind them and take the power in to bowl add some butter and kept it in to the green chillies. Now kept the banaly on stove and add oil for deep fry. and take a bowl and add basin powder, salt, red chilly powder,cumin seeds, cooking soda and mix them well and add water and make like a smooth paste. Then after the oil heat took the green chillys dip them into the paste and leave them in to the oil and fried them well when they turns in to golden red colour remove them and decorate them in a plate with coriander leaves and onion pieces and serve them.

Mirapakai bajjifirst take green chillies and cut them straight and dip them in salt water for ten minutes. add 2 spoons of basin, 1 spoon tymol seeds, little bit salt and grind them and take the power in to bowl add some butter and kept it in to the green chillies. Now kept the banaly on stove and add oil for deep...

Summary

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  • CourseSnack
  • CuisineIndian
  • Yield2 servings 2 serving
  • Cooking Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M

Ingredients

Green Chillies
10
Basin powder
1/4kg
Tymol seeds
Teaspoon
Salt
To Taste
Butter
1 Teaspoon
Red chilly powder
1 Teaspoon
Cooking soda
1/4 Teaspoon
Oil
1/2 Litre
Water
1/4 Litre
Cumin seeds
1/2 Teaspoon
Coriander leaves
1/2 Cup
Onions
2

Steps

  1. first take green chillies and cut them straight and dip them in salt water for ten minutes.
  2. add 2 spoons of basin, 1 spoon tymol seeds, little bit salt and grind them and take the power in to bowl add some butter and kept it in to the green chillies.
  3. Now kept the banaly on stove and add oil for deep fry.and take a bowl and add basin powder, salt, red chilly powder,cumin seeds, cooking soda and mix them well and add water and make like a smooth paste
  4. Then after the oil heat took the green chillys dip them into the paste and leave them in to the oil and fried them well when they turns in to golden red colour remove them and decorate them in a plate with coriander leaves and onion pieces and serve them.