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Hyderabad muri mixture (tank bund mixture)

Left over cooked rice is dried in the sun till crisp and roasted in some oil along with some salt, garlic chilli powder,roasted cumin powder,coriander powder,turmeric.The bandi wala then mixes the muri with some pressure cooked kala chana, roasted peanuts (peanuts roasted in little oil with salt n chilli powder), finely chopped onions, lime juice & chaat masala. We can substitute the dried rice with murmura.

Masala pani (for pani puri)
Grind green Chilies with salt,kala Namak,roasted cumin powder,citric acid into a fine paste and mix with enough water.

Hyderabadi mirchi bajji

Saalan chillies:10
Ajwain: 10 gms
Besan: 240 gms
Tamarind: 20 gms
Sesame seeds: 50 gms
Coconut: 50 gms

Method: For bajji masala mix 1 tsp pani puri masala, 1 tsp roasted coriander powder, 2 tsps Amchur, 1 tsp roasted cumin powder and keep aside.Make a batter with besan, water and salt. Slit the saalan chillies lengthwise and remove the seeds. Mix a thick paste of ajwain, tamarind, coconut and sesame seeds. Stuff the chillies with the paste and dip in the batter. Deep fry until golden brown.Slit open the mirchi bajji with a knife and stuff with with finely chopped onions that are mixed with lime juice and coriander leaves.Sprinkle bajji masala powder on top.

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