Sunday Brunch Recipe Series: Mandakki Oggarane + Mirchi Bajji

Mandakki oggarane is a traditional north karnataka recipe it's also referred as soosla, prepared using puffed rice, served with spicy mirchi bajji and jalebis makes a perfect sunday brunch.

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 Ingredients:
4 Liters Puffed Rice/ Nel Pori/Muri/ Murmura
8 Cloves Garlic and 10 Green Chilies (Crushed into coarse paste)
3 Tbsp Salted Peanuts
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
3 Onions Finely Chopped
1/2 Lime
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tbsp Split Chickpeas 
2 Dried Red Chilies
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
Salt as per taste
3 Tbsp Oil

Method:
Wash the puffed rice thrice to remove excess salt. Drain excess water using a colander and reserve.

Heat a wok with oil on medium flame. Add the mustard, cumin and split chickpeas fry till mustard splutters.

Add dried red chilies, asafoetida, curry leaves, crushed garlic and chilli paste, along with onions fry till onion turns transparent.

Add salt as per taste and toss the washed puffed rice in the onion masala. Allow the puffed rice to heat all the way through and its ready to serve.

Ingredients for Mirchi Bajji:
250 Grams Mirchi (Banana peppers)
2 Cups Gram Flour (Chickpea Flour)
1/4 Tsp Asafoetida
3 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1 Tsp Chaat Masala
1/4 Tsp Cooking Soda
2 Tbsp Tamarind Date Chutney Please Click Here for Recipe
Salt as per taste
Oil for Deep Frying...

Method:
Combine 1 1/2 tbsp chilly powder, chaat masala, 1/2 tbsp cumin powder to the date and tamarind chutney, check for salt and add if needed.

Slit the banana peppers in the middle and spread the tamarind chutney inside the peppers.

Heat oil for frying on low flame allow to reach smoking temperature.

In a mixing bowl sift and add the gram flour, 1 1/2 tbsp chilly powder, 1/4 tsp cumin powder, cooking soda, 1/4 tsp asafoetida and salt combine all the ingredients.

Add 2 to 3 tbsp of hot oil and mix. Gradually add water to form a smooth batter. If we dip our finger the batter should evenly coat our finger and excess batter should drip. The batter consistency should neither be to thick nor to thin.

Dip the peppers one at a time in the batter and gently dorp in hot oil allow to fry on medium flame cook the bajjis for 30 to 40 seconds on each sides and allow the batter to turn golden, drain excess oil and serve hot with the soosla...enjoy the combination with jalebis 😉