Servings: 35-40 chillies
Ingredients:
Content
|
Quantity
|
Comment
|
Bajji chillies
|
500 grams
| |
Curd
|
½ litre
| Preferably sour curd |
Salt
|
¾ - 1 cup
| |
Jeera powder
|
4-5 tbsp
|
Method:
Cut the chillies if too long else you can choose to split it in between if you want long ones. Mix curd, salt and jeera powder. Salt should slightly more else after drying the chillies will be very spicy. Soak the chillies in curd mixture and sit it for 2 nights.
Remove the chillies from the curd and save the curd. Dry the chillies in sun till evening. Soak again in the curd overnight. Repeat the procedure till all the curd is over.
Dry in sun well till the chilies are crisp. After drying it will look like this.
Deep fry in oil before serving.
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