Guntur Special Vankaya Bajji Masala ila cheste| గుంటూరు ని ఇంటికి తెచ్చినట్టే!

Ingredients For Vankaya Bajji 10–12 long, thin brinjals Oil, for frying For Stuffing 1 onion 1 tsp cumin seeds A little curry leaves 1 tsp sesame seeds 2 tsp chilli powder 3 tbsp roasted peanuts A little tamarind Salt, as needed For Bajji Batter 2 cups gram flour ½ tsp cooking soda 1 tsp crushed ajwain 2 tbsp rice flour 1 tsp salt 1 tsp chilli powder 1 tsp turmeric Water, as needed For Lemon Masala ½ tsp salt 1 tsp chilli powder 1 tbsp lemon juice For Topping Finely chopped onion Finely chopped coriander Roasted peanuts Fried cornflakes Curd Ragda chaat masala Method 1. Take 10–12 long, thin brinjals and make vertical cuts from the top, leaving the base intact. 2. Add onion, cumin seeds, curry leaves, sesame seeds, chilli powder, roasted peanuts, tamarind and salt to a mixer jar. Grind into a paste. 3. Stuff the prepared mixture into the brinjals. 4. For the batter, mix gram flour, cooking soda, crushed ajwain, rice flour, salt, chilli powder and turmeric. Add water gradually and prepare a thick batter. 5. Coat the stuffed brinjals completely with the batter. 6. Heat oil and deep-fry the bajjis on medium flame for 6–7 minutes, or until cooked and crisp. 7. Fry the peanuts on low flame and keep aside. Fry the cornflakes as well and keep aside. 8. For the lemon masala, mix salt, chilli powder and lemon juice. 9. Cut the fried vankaya bajjis vertically and arrange them on a large plate. 10. Add finely chopped onion and coriander inside the bajjis. Top with roasted peanuts and lightly crushed fried cornflakes. 11. Add curd and ragda chaat masala. 12. Finally, drizzle the lemon-chilli mixture over the bajjis and serve.