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SNACKS

Vegetable soup Aloo poha

MY MOTHER-IN-LAW’S FAMOUS SOUP! POTATO WITH POHA (FLATTENED
ALL GENERATIONS BEGGED HER TO RICE) BRINGS DELICIOUS TASTES
COOK THIS DURING THE WINTER OF SWEETNESS, SOURNESS,
MONTHS. IT’S TASTY, WHOLESOME SOFTNESS AND CRUNCHINESS
AND FULL OF GOODNESS

Preparation time: 10 minutes
Cooking time: 10 minutes
Preparation time: 10 minutes
Bhajia/pakora Cooking time: 15 minutes Serves 4
Serves 4
You will need:

You will need: 1 cup poha
2-3 potatoes washed and diced
COMMONLY MADE WITH POTATOES AND ONIONS, OTHER VEGETABLES 2 beetroots 2 tbsp cooking oil
SUCH AS AUBERGINES AND PEPPERS CAN ALSO BE USED 2 carrots ½ tsp mustard seeds
1 large potato 1 tsp fresh crushed garlic
2 sticks celery 4-5 curry leaves
Preparation time: 10 minutes ½ tsp fresh crushed garlic 2 turnips 1 tsp fresh crushed green chillies
Cooking time: 15 minutes ½ tsp bicarbonate of soda 1 cup water Salt to taste
Serves 8-10 1 potato peeled and sliced in circles 1 tbsp cooking oil 1 onion diced
You will need: 1 onion sliced in circles 1 tsp fresh crushed garlic A pinch of turmeric powder
2 tbsp lemon juice
Cooking oil to fry
1 tbsp butter
1 cup gram flour Salt to taste Freshly chopped coriander to garnish
3 tbsp warm water For the spinach bhajia: Red chilli powder (optional)
1 tsp salt 2 cups finely chopped spinach instead Freshly chopped coriander to garnish
1 tsp fresh crushed green chillies of the onions and potatoes. Remaining
1 tsp red chilli powder ingredients are the same Method
Method 1 Wash the poha in warm water, soak for 10
minutes, drain and keep aside. Do not soak it for
Method 1 Wash and dice all the veg into small cubes. longer than 10 minutes as it becomes soggy.
1 Mix the gram flour with warm water and add salt, chililes, garlic and bicarbonate of soda. 2 Boil the vegetable cubes in a pressure cooker 2 Blanche the diced potatoes in hot boiling water
with 1 tsp salt and 1 cup water for 10-15 minutes. so that they are semi-cooked.
2 Continue to mix to a fairly thick consistency, dip in the cut vegetables a few at a time and deep fry
on a medium heat until the bhajias are golden brown. 3 Mash the vegetables to a thick consistency. 3 Heat the oil in a frying pan and add the mustard
seeds. When the seeds start to pop add the
3 Drain on paper towel. Serve hot with tomato ketchup or coriander chutney. 4 In another pot, heat the oil, add the garlic, garlic, the curry leaves and the potatoes. Add
mashed vegetables and the butter. Bring to boil salt, green chillies, diced onion and turmeric. Stir
Method for spinach bhajia and add salt and chilli powder to taste. and cook until the potatoes are soft.

1 Make the gram flour batter as above and add the spinach. Mix well. 5 Garnish with coriander and serve hot. 4 Add the poha and the lemon juice, stir well.
Cover and simmer for 5 minutes.
2 Now place 1 tbsp of this batter in hot oil and deep fry on a medium heat until golden brown.
5 Serve hot garnished with chopped coriander.
3 Place on some kitchen paper to remove any excess oil. Serve hot with coriander chutney.

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