Potato and Green Peas Pattal Bhaji

Ingredients

Potatoes - ¼ Kg

Cooked green peas - 1 cup
Oil - 3 tbsp
Cloves - 4
Cinnamon - 2 pieces
Onions - ½ cup, chopped
Green chillies - 6 or to taste, slit
Turmeric powder - ½ tsp
Tomatoes - ½ cup, chopped
Besan (chick peas flour) - 2 tbsp
Salt - to taste
Coriander leaves - 2 tbsp

Method

1. Boil, peel and cut potatoes into 2 cm cubes.
   
2. Heat oil, add cloves and cinnamon. After few seconds, add onion and green chillies. Fry till onions are light brown.
   
3. Add turmeric powder and tomatoes. Cover and simmer for 2-3 minutes or till the tomatoes are soft.
   
4. Add 1 ½ cups of water, potatoes, peas and salt.
   
5. Mix besan with ½ cup water and add to the bhaji.
   
6. Allow to boil, lower the heat and simmer for 5 minutes. Sprinkle coriander leaves on top. Serve hot with poories or chapa

Papdi
Ingredients

2 cups gramflour
1/4 tsp. soda bicarb
1/4 tsp. ajwain seeds
1/4 tsp. turmeric powder
1 tbsp. oil
salt to taste
oil to deep fry
Method
Mix all ingredients, add water little by little to make very soft dough.
Take a fistful of dough, place on a greased polythene sheet.
With base of palm drag the dough in a straight line, from start.
For support hold the dough at starting point with other hand.
This will for a strip of the lump of dough.
A little practice will make this technique very easy.
Heat oil in a wide heavy pan.
Make 3-4 such strips, put in hot oil.
Fry on medium till crisp but not browned.
Drain and cool to crisp further.
Serve cool with papaya chutney, green chutney and tea.
A good breakfast change.

Making time: 25 minutes Makes: 5 servings
Shelflife: Papdi: 2-3 weeks in an airtight container