Check out other tawa fried side dish recipes.

In Bombay(Mumbai) one will find lots of Mirchi Bonda street stalls. Sometimes stuffed and sometimes plain. It is also part of 'Special double Vada pav'. In Karnataka, it is known as Menasinakai Bajji. It is a great evening snack especially while enjoying the monsoon rain. 

Usually, for stuffed bonda, big green chilies (not very spicy) or even small green bell peppers are used. The whole chili is used to make the bonda, but since my fry-pan is small, I cut the chili into small rings. For this recipe I used Anaheim Green Pepper. You can also use other pepper which has room for stuffing and is not very spicy.

Check out other Bonda & Pakoda recipes

• 3 - Green pepper
• oil for deep fry

• 1 cup - besan | chickpeas flour
• 1 tbsp. -  rice flour
• ¼ tsp - red chili powder
• a pinch - turmeric
• a pinch - hing | asafetida
• salt as per taste

Method:

1. Stuff the potato mixture into the peppers gently and keep it aside. I had some extra stuffing so I made it into small balls to make batata vada

2. Put fry pan with oil on the stove on medium flame. Wait until the oil is hot enough. To test, a small amount of batter dropped into the oil should immediately bubble and float to the top.
3. Dip each stuffed chili in the batter and carefully slide into the hot oil for frying. Repeat with few more them until fry pan fits enough. Do not over crowd the pan, may have to make in multiple batches depending on the size of your fry-pan. 
4. Fry the bonda in medium flame, flipping the bonda after every few minutes to cook evenly on all the sides.
5. Once cooked, carefully remove the bonda with a help of a large slotted spoon - onto a paper towel to remove excess oil.
6. Serve hot with chutney or tomato ketchup.

Yesterday I posted recipe for Vermicelli Upma, so what to do with the leftover upma. Here is a secret, I prepare extra upma so that I can make Vermicelli Pakoda or Vermicelli cutlet for snacks. It goes so well with evening tea or filter-coffee. Now that we have air-fryer it makes my life more easy, I don't have to stand in front of the hot oil and constantly monitor it. Of course, it is more healthy as there is very little oil needed to prepare it in Air-fryer. 

Also, check out recipes for - onion pakoda 1, onion pakoda 2, Ridge Gourd bonda, Breadfruit bonda, Balekai/Plantain pakoda and paneer pakoda

• 2 cups - Vermicelli Upma
• 2 tsp - red chili powder (or as per taste. Pakodas are usually more spicier then the upma)
• 1 tsp - green chutney (optional) 
• 1 tbsp. - curds [1 tsp lime juice can be used instead]
• ½ cup - boiled and mashed potato (optional) helps in binding 
• ½ cup - oil -for brushing

• 2 tbsp. - Besan | Chickpeas flour
• 1 tbsp. - corn flour [for Air fryer recipe, if you want to fry in oil, just add 1 more cup of Besan]
• 1 tsp - chili powder
• 1 pinch - hing | asafetida
• 2 tsp - oil
• salt as per taste 

Virmicelli is know as Shavige in Kannada and Semiya in Hindi.  And Uppittu in Karnataka and Upma in North-India for savory seasoned dish usually prepared for breakfast and also packed for lunch-box. Upma can be made with different base ingredients. All tasty wholesome healthy breakfast. Refer to the list below. Vermicelli upma is mostly prepared in South part of India.

Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

If you end up with some leftover Vermicelli Upma, and family makes a face looking the leftover dish, no worries, you can make Vermicelli Pakoda or Vermicelli cutlet. It's fun and yummy. 

• 2 cups - Vermicelli - broken ( I used MTR brand vermicelli here)
• 1 cup - Chopped Onion
• 1 cup - Vegetables (like peas, carrots and string beans) 
• 1 - green chili (or as per taste)
• 1 tsp - Urad dal | Black gram
• 1 tsp - Chana dal | Bengal gram
• 2 tsp - Sugar
• ½ tsp - mustard seeds
• 2 tbsp. - oil or ghee 
• 7 to 8 - curry leaves
• 7 to 8 - Cashew nuts [optional]
• ½ cup - grated coconut [optional]
• 6 cups - water or add as required
• salt - as required
• coriander leaves (cilantro) for garnishing

1. Making Vermicelli Upma, heat oil or ghee in a pan. 
2. Add the mustard seeds and once it starts to sputter, add soaked urad dal and chana dal. If you plan on using Cashew nuts, add them now. Fry them till they are slightly browned.
3. Next add curry leaves and green chill. 
4. Stir for 30 seconds, then add chopped onions and ½ tsp of Sugar. 

5. Sauté till the onions become translucent.
6. Mix-in the cut veggies.

7. Now add water, salt and sugar. Mix and cover. 
8. Let the mixture come to a rolling boil on a medium flame.
9. Once it starts to boil, add the roasted vermicelli. Mix the vermicelli well 
10. Lower the flame, cover the pan and cook the vermicelli till they become soft and all the water is absorbed.
11. Once the vermicelli is cooked completely, mix-in grated coconut and 1½ tsp of sugar. 
12. Switch off the flame.
13. Serve hot of warm vermicelli upma garnished with a few coriander leaves along.