Buggani (Puffed Rice Upma)

This recipe is especially dedicated to my father who traveled all over India and always used to talk about new dishes that he tried in different regions of India. This is his recipe that he acquired when he was in Andrapradesh. My mom used to make this following his instructions for the recipe, but then she modified it a little and I learned this from her.

Baggarni (as he called it) traditionally known as Buggani is very common dish in Andrapradehs, prepared with puffed rice it is traditionally served as breakfast in Rayalaseema region.

In India you can buy freshly made puffed rice from street vendors. Here in US, in Indian grocery shops, puffed rice is available in only one size. Usually I prepare this recipe for puffed rice itself, I have been thinking of making this for long time, but did not have puffed rice. However I did have some left over Bhel mix, (it is mix of puffed rice and sev) So I decided to use it for this recipe this time.

Here is how I made it this time which some deviation from the traditional recipe, but again the best recipe for anything is not to have a recipe.

























Ingredients:


4 cups Puffed rice (I used Bhel mix this time but in India I used puffed rice)

One onion - finely chopped

2 Jalapeno peppers - chopped

1 green onion chopped

1 potato chopped in to small cubes

1 tomato chopped

5-6 curry leaves

2 tables spoon oil

1 teaspoon of mustard seeds

1/2 teaspoon of cumin seeds

1/2 teaspoon of asafetida

2 pods of dry red chili

1/4 cup of raw shelled peanuts (I did not add since Bhel mix already had peanuts)
1/2 teaspoon of turmeric

1 teaspoon of cayenne peppper

1/2 cup of of roasted chickpea powder (Dalia powder)

Juice for 1 lime

1/2 cup of cilantro leaves chopped for garnish

1/4 cup of pomegranate seeds for garnish(optional and not traditional for this recipe)

1/4 cup of Sev for garnish (optional and not traditional for this recipe) (Sev is fine noodles made out of gram flour, available at local Indian grocers)



Method:

* Grind the roasted chana in a coffee grinder to fine powder and keep it aside.

* Take a colander with small holes and place the puffed rice in the colander.

* Run water on the puffed rice, until all the puffed rice is completely wet and soaked with water.

* Drained all the water and squeeze any extra water, keep aside.

* Heat oil in a pan.

* Add cumin and mustard seeds.

* When these crackle add asafetida, curry leaves, dry red chili pods and peanuts.

* Saute for few seconds until the peanuts are light brown.

* Add Potatoes cubes and a little salt, saute on medium heat for 3-4 min or until the potatoes are tender.

* Add onions and saute for another 2-3 min.

* Add tomatoes and chopped jalapenos stir and cook for few seconds.

* Add turmeric, cayenne pepper powder and salt to puffed rice.

* Add the puffed rice to onion tomatoes mix on stove, mix well and add the powdered roasted chana.

* Mix well until everything is well incorporated.

* Turn the heat off.

* Garnish the Buggani with chopped cilantro, sev and pomegranate seeds (if available)

I love pomegranate seeds for garnishing lot of my dishes for pretty red color and tasty crunch.



Recipe by my dearest Mom Mrs. Kasturben.

Photographs by Surekha.