Vada Pav

A typical Mumbaiiya staple….if you’ve ever been in Mumbai or lived here for as long as I have…Vada Pav will be your go-to meal on the move! It’s famous as an Indian Burger…but I don’t like calling it that…for me, it’s Aamchi Mumbai’s Vada Pav with Spicy Dry Chutney! 😊👌😋😋

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It brings a smile on my face each time I have had one! Ever since schooling days…till date, it’s happens to be one of my absolute favourites! And the best part is…my hubby loves it too! 😀 So, that way I can even make some at home whenever I like…and he enjoys it just as much😎..almost every Mumbaikar knows how to make these at home! It’s too easy😜

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This spicy..dry garlic chutney is a must with Vada Pav along with fried green chillies! And making this chutney at home barely takes 5 mins! The Pav that you see here is store bought…..what do you expect from me?!! 😬😬

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Doesn’t that look deliciously inviting! Spicy potato mash coated with a light batter…deep fried until crispy, served between soft Pav with some chutney….I could live on this stuff👌👌

Let’s get cooking…

Yield: 7-8 vadas

Equipment: a wok, a coulpe of mixing bowl, a slotted spoon, measuring cups/ spoons, a blender.

Ingredients:

For the Vada:

5 nos. large, boiled & mashed potatoes

2 tbsp oil

3 tbsp on ginger-garlic-green chilli paste

7-8 nos curry leaves

1/2 tsp mustard seeds

1/4 tsp asafoetida (hing)

1 tsp lemon juice

1/2 tsp turmeric pwd

salt to taste

For the batter:

1 cup Besan (gram flour)

water as needed

1/4 tsp baking soda

salt to taste

oil to deep fry

Method:

To start with the vada, heat oil in a wok, add hing, mustard seeds, curry leaves. Once they crackle, add ginger-garlic-green chilli paste. Sauté for 2 mins, then add the lemon juice, turmeric pwd & salt to taste. Stir and add the mashed potatoes. Mix everything well. That’s it. Set it aside to cool. Once it’s cool enough, make equal sized balls and set them aside.

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Now, to get the batter ready, mix salt & besan with some water and make smooth, thick batter. Add the soda too and mix again. The consistency should be thick so that it coats the potato balls.

To fry them, heat enough oil in a wok, once it’s hot enough, reduce the flame to medium. Now, dip each potato ball in the batter and coat it well all over and drop it in the oil. You can drop 2-3 balls at one go, fry them until golden and crispy on all sides. Drain on kitchen paper. The vadas are done.

For the chutney:

2 tbsp red chilli pwd

9-10 cloves of garlic

4 tbsp dedicated coconut pwd

2 tbsp raita boondi

salt to taste

2 tbsp oil

Method:

Grind all the ingredients except the oil in a blender to a coarse texture. Now, heat oil and sauté the ground mixture for 3-4 mins. That’s it. The chutney is ready too.

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To assemble:

Take a Pav, slit it in half and sprinkle some dry chutney and place a Vada in between & press it down…enjoy with some fried green chillies! 😊👌

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Grab one…you’ll be hooked😉

Love,

Shreya💓

Recipe of the chutney is Adapted from Sanjeev Kapoor. 

Til aur Moongfali ki Chikki

The Kite Flying Season is here! The Harvest Festival or Makar Sankranti as known in most parts of India…or Lodhi in Punjab! It brings us such joy to celebrate this festival…😊 And it marks the beginning of Spring in India! 

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Eating Sesame (til), Peanuts (Moongfali) & Jaggery (Gur) is a tradition on this day…and making Chikki (brittle) or Laddoos (fudges) with these ingredients are very common is every household. My Mom would make these too and we enjoyed them for weeks as she’d make them in large batches😁

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A lot of people make these Chikkis with sugar too…and my Mom shared her recipe with me a few years ago…as I wanted to make another variety of these…along with the usual jaggery ones. The ones made with sugar are more crispy! Let’s get started…

Yield: 4 large quarters or 8-10 smaller pieces

Equipment: a non stick pan, a plate/ tray, a spatula, measuring cups/ spoons.

Ingredients:

1 cup sugar

1/2 cup roasted sesame seeds (white/ black)

1/2 cup roasted & husked peanuts (unsalted)

1/2 tsp cardamom pwd (optional)

1 tsp ghee + extra to grease the tray

Method:

Grease the tray and keep it ready. Heat ghee in the pan and the sugar. Let the sugar melt on low flame until it dissolves completely. Then add the cardamom pwd, sesame seeds & peanuts.

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Keep the flame low and mix everything very well. Turn of the flame immediately. Now pour this mixture on the greased tray quickly and spread it out a bit. Take a knife and make lines on the mixture if you want to have evenly shaped pieces later. 

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Wait for the mixture to cool down..it will take about 15-20 mins. Then break it into pieces and store in an airtight container. It remains fresh for upto 2 weeks.

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Happy Sankranti Everyone!

Love,

Shreya💕

Bourbons

Bourbons – everyone has loved these as kids or even as adults! It’s the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!😁

Egg free Bourbons

Just dunk them in some warm/ chilled milk or have them on their own…I bet no one can stop at one! But the ones we have been buying from the stores can be a bit unhealthy as they use a lot of saturated vegetable fats when making them. So I wanted to try them at home…and I found the perfect recipe in one of recipe books which my hubby had gifted me sometime back..😘😎

Egg free Bourbons

I followed the recipe & the measurements to the T and the results are here for you to see! The best part of baking these was the look on my hubby’s face when I served them to him…he said they look like the store bought ones but taste better than them! 😬😬☺️ I knew this recipe is a keeper…

Let’s get baking!

In a mixing bowl, cream together the sugar & butter until they are pale & fluffy. Then whisk in the honey. Then, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.

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Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out)

After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too. Begin rolling the dough to a thickness of about 4 mm. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths. Prick these strips with a fork to make them resemble the original Bourbons. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).

Preheat the oven @ 190’C/ Gas mark 5 for 10 minutes. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes. They will crisp up too. Never fill the bourbons while the biscuits are still warm. 

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To make the filling, cream together the butter, icing sugar & cocoa powder until they come together well. Add a few drops of milk if necessary to have a good spreadable consistency.

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Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well. These biscuits keep well in the refrigerator for 3-4 days.

Egg free Bourbons

Bourbons

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 14-15 bourbons

Bourbons - everyone has loved these as kids or even as adults! It's the intense chocolate flavor with the chocolate filling that makes Bourbons delicious!

Ingredients

    Bourbons-
  • 50 gm or 4 tbsp. softened unsalted butter (use Amul if you wish, just increase the quantity of sugar)
  • 50 gm or 1/4 cup powdered sugar
  • 1 tbsp. honey
  • 110 gm or 3/4 cup APF (Maida) plus extra for dusting the rolling pin
  • 1/2 tsp baking soda/ bicarbonate of soda
  • 15 gm or 1+1/2 tbsp. cocoa powder (use a good quality cocoa for the rich chocolaty flavor)
  • 2-3 tsp milk (optional)
  • Filling-
  • 50 gm or 4 tbsp. softened unsalted butter
  • 100 gm or 1 cup sifted icing sugar
  • 2 tsp cocoa powder
  • a few drops of milk (optional)

Instructions

    Bourbons-
  1. In a mixing bowl, cream together the sugar & butter until they are pale & fluffy.
  2. Then whisk in the honey.
  3. Next, sift in the flour, baking soda & cocoa powder. Now, mix all these together using a spatula until they come together and form a dough.
  4. You can add some milk to bring together the dough but not too much. I used approximately 2 tsp.
  5. Once the dough comes together, wrap it in some cling film and chill it for 30 minutes. (This step is added myself, as it makes it easier to handle the dough while rolling it out).
  6. After 30 minutes, take the dough out of the refrigerator. Sprinkle some flour on  the kitchen surface/ rolling board & the rolling pin too.
  7. Begin rolling the dough to a thickness of about 4 mm.
  8. Cut the rolled out dough into strips of 2-3 cm & then cut these strips into 5-6 cm lengths.
  9. Prick these strips with a fork to make them resemble the original Bourbons.
  10. Now once again chill these strips for 10-15 minutes. (Again, a step added by me to make sure the biscuits do not spread as they bake).
  11. Preheat the oven @ 190'C/ Gas mark 5 for 10 minutes.
  12. Remove the strips from the refrigerator and place them on a baking tray lined with aluminum sheet/ parchment paper.
  13. Bake them for 12-15 minutes. They will turn slightly darker around the edges as they cook.
  14. Once done, remove from the oven and let them sit on the cooling rack for 20-25 minutes.
  15. They will crisp up too. Never fill the bourbons while the biscuits are still warm.
  16. Filling-
  17. Cream together the butter, icing sugar & cocoa powder until they come together well.
  18. Add a few drops of milk if necessary to have a good spreadable consistency.
  19. Assemble-
  20. Once the biscuits have cooled down, sandwich two 2 biscuits together using the filling and let them set for 30 minutes to an hour before serving these so that the filling firms up well.
  21. These biscuits keep well in the refrigerator for 3-4 days.

Notes

Fill the biscuits only they have cooled completely to avoid curdling the filling. Alternatively, you can also fill these biscuits with chocolate ganache.

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Egg free Bourbons

Go on then….have a Bourbon! 😋

Love,

Shreya💗

Adapted from a recipe book – Cookie Magic.

Rawa Dosa

This happens to be my hubby’s favourite variety of Dosa…specially when he’s at any Udupi restaurants around here. It’s crispy, crunchy and really flavourful! 👌 

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We usually make it at home on weekends…as a healthy and filling brunch…paired with my Mom’s spicy & simple coconut chutney. The crispy Dosa goes so well with the earthiness of the this grassy green chutney. Although you can have some potato masala or a spicy sambhar to go with it too. Or even my fiery Schezwan Chutney! 😉

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This a really common preparation in most homes…being instant & super easy to make..although, a few ingredients here and there & the proportions may vary…but the results are always mouthwatering! Here’s my take..

For the Dosa

Yield: 4-5 Dosas

Equipment: a non stick pan, a spatula, measuring cups/ spoons, a mixing bowl, a ladle.

Ingredients:

1 cup Rawa/ sooji (semolina)

3 tbsp rice flour

1/2 tbsp maida (APF)

salt to taste

1 tsp whole peppercorns

1-2 tbsp chopped cashews

1 tsp chopped curry leaves

1 tbsp chopped coriander leaves

1/2 tbsp chopped green chilli

1/2 tsp grated ginger

1/2 tsp sugar

1/4 tsp asafoetida (hing)

1 tsp Jeera (cumin seeds)

water as needed

oil to cook the Dosa

Method:

Take all the dry ingredients in the bowl, stir them well. Then add water and make a runny batter. Let it sit for 5-7 mins.

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Heat the pan, and spread a ladleful of the batter on the pan…and drizzle some oil around the pan. Cook on low heat for about 5-6 mins…you need to cook it that long as it will crisp up..and there is no need to flip over to cook the other side. Once done, it starts leaving the pan from the edges. That’s it, your Rawa Dosa is ready! Serve it piping hot😀

(P.S. Stir the batter well before pouring out the next ladleful!)

For the chutney:

It’s really simple… Gives you about a big bowlful.

1 freshly grated coconut, about 1 bunch of coriander leaves, 2-3 green chillies & some salt. Grind these with some water.

Adjust the seasoning. You can temper it if you like..although I usually don’t do it! Done! This chutney stays fresh in the refrigerator for 3-4 days.

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Doesn’t that look absolutely tempting😬😉 they taste so good..

Love,

Shreya💓

Dhaba Style Dal Makhani

Dal Makhani is everyone’s favourite dal when we are at restaurants or dhabas! ☺️ Rustic flavours with the robustness of Garam Masalas and the rich creaminess make it very irresistible. 

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It’s our favourite too…specially when we visit our favourite Dhaba on the outskirts of the city. It tastes just heavenly with some rotis and sliced onions! That’s all…no need to complicate things!

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I have tried many recipe for dal makhani earlier too…but was never really satisfied with the outcome. Recently, when we were at this Dhaba again…I had the luck to find out a secret from the chef himself to make this dal taste absolutely divine! I couldn’t wait to come home and try it again! It tasted just like the one we ate at the Dhaba…so easy that I couldn’t believe I had finally made it just the way we loved it ☺️👌 although he didn’t specify the exact quantity of the ingredients but I had to adjust it according to the quantity I was making for us.

Let’s get started..

Yield: serves 2-3

Equipment: a heavy bottomed wok, a pressure cooker, measuring cups/ spoons.

Ingredients:

1/2 cup Rajma (kidney beans)

1/2 cup black whole urad dal

2 cups water

salt to taste

4 tbsp butter

1/4 tsp hing (asafoetida)

1/2 tbsp ghee

1 cup chopped onions

5-6 tbsp ginger-garlic paste

1-2 nos. black cardamom

1 tsp chopped green chillies

1 cup chopped tomatoes

1/2 tsp turmeric pwd

1 tsp degi mirch

1/4 tsp sugar

1 tsp coriander pwd

1/2 tsp roasted cumin pwd

1/2 tsp fennel pwd (saunf pwd)

1/2 tsp Garam masala

1/4 cup fresh cream

chopped coriander & fresh cream to garnish

Method:

Soak the lentils for 6-7 hours. Then pressure cook them with 2 cups of water and some salt until they are soft and mushy. Approximately 6-7 whistles are enough. Let the pressure release on its own before you open the lid.

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Heat ghee & butter together in the wok. Then add the hing, cardamom, chopped onions, chillies & ginger-garlic paste. Cook until they are slightly golden and the raw smell goes away.

(The chef’s tip of adding fennel pwd is what makes a lot of difference due to its earthy aroma & tasted like the one we eat at the dhabas). Then add all the masalas except Garam masala. Sauté well for about 5-7 mins. Then add the tomato. Season with salt & sugar.

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Also add the Garam masala now. Cook for another 2-3 mins…or until the tomatoes are mushy and the oil floats around the masalas, then add the boiled lentils with it’s water too. Mix well and let it cook for 7-8 mins. Then add the cream and let the dal boil for 15 mins on low flame. Keep stirring it around a few times. You can add some water to adjust the consistency too. That’s it…the dal is ready! You can garnish with some coriander and cream before serving. Enjoy it warm with any roti or some rice and salad 😁

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Comfort food at it’s best….😉

Love,

Shreya💖

P.S. If you don’t have fennel pwd, you can make some by roasting it for a couple of mins just to heat it up…the colour mustn’t change and then grinding/ pounding it well.

Gajar ka Halwa

Another one of my favourite winter indulgences…Gajar Ka Halwa..or Gajrela! Too delicious to miss this one. It’s a must in almost every North Indian home during winters…..we enjoy it for breakfast or serve it for dessert post our meals..😀 

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Everyone makes it either by cooking carrots with milk and letting the milk reduce…it takes almost 2-3 hours for this process to happen! Or some even add milk solids (Mava/ khoya)..this takes a little lesser time and the taste is awesome! But I cook my Gajrela with condensed milk as many people do. It’s faster and doesn’t compromise on the taste…it’s soft, moist & just melts in the mouth! Moreover, it’s instant😉😉….

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My Mom had told me I could use condensed milk when I was making it for the first time post my wedding, I hadn’t been keen on spending a long time waiting for it to cook! So I have kept following the same method to cook this all these years…and it always works so well! Let’s get started..

Yield: serves 4-5

Equipment: a heavy bottomed wok, a spatula, measuring cups/ spoons.

Ingredients:

500 gms grated red carrot

300 ml condensed milk (I used Amul)

3-4 tbsp sugar (optional)

1/2 cup ghee

1 tsp cardamom pwd

1/2 cup shallow fried mixed dry fruits

Method:

Heat ghee in the wok, once it’s hot enough, turn the flame to low. Add the grated carrot, cook while you stir it constantly until it turns mushy and very soft…it must be about 90% cooked and takes approximately 20-25 mins. Then add the cardamom pwd & condensed milk and keep stirring until the condensed milk gets completely absored into the carrots & dries up well.

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That will take about 10 mins. Next, add the sugar if needed along with the shallow fried dry fruits of your choice..I have used pistachios, cashews, raisins & almonds here. Cook for another 5 mins. That’s it..it’s ready to be served. You can add a scoop of chilled ice cream with the warm Halwa..tastes so good! 😋

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Go on…have a bite!

Love,

Shreya💖

Nimona/ Green Peas Curry

Winters for us are incomplete if we don’t make Nimona… Rustic flavours and hints of spice make this a family favourite! 👌😊 

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The onset of winters brings really soft and sweet green peas….and this one of the best ways to enjoy the fresh produce. Nimona is best enjoyed with some short grained rice…lots of salad..a dash of lime and a healthy drizzle of melted ‘ghee‘ over it all! A soul warming meal…☺️

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My Mom makes the best Nimona…hands down! It’s a family recipe which I am sharing today…it’s so delicious & healthy.

Let’s start with my Mom’s recipe..

Yield: serves 2

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

1 cup coarsely ground fresh raw green peas

1/2 cup shelled fresh raw green peas

1/2 cup cauliflower florets

1/2 cup cubed potato

1/2 cup sliced onions

1-2 tbsp ginger-garlic paste

1/2 cup cubed tomato

5-6 tbsp mustard oil (use any oil of your choice)

a pinch of asafoetida (hing)

1/2 tsp cumin seeds (Jeera)

1-2 nos Bay leaf

1 nos. slit green chilly

1/2 tbsp cumin pwd

1/2 tbsp coriander pwd

1/2 tsp degi mirch

1 tsp red chilli pwd

1/2 tsp turmeric pwd

1/2 tsp Garam Masala 

salt to taste

lemon juice as needed

Method:

Heat oil in the wok, shallow fry the cubes of potatoes & cauliflower florets until golden brown, drain them from the oil and set aside.

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Now, add bay leaf, Jeera & hing in the same oil. Once these crackle a bit, add the onions & ginger-garlic paste. Sauté until golden brown. Then add all the spices except salt & Garam masala. Cook until the oil is seperated from the spices. Now, add tomatoes and cook again until the oil seperates once again.

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Then, add the ground green peas and sauté for 5-8 mins on low heat. Season with salt at this stage & add the garam masala. Give it a good mix…add the fried veggies now. Sauté for 4-5 mins to incorporate the flavours. Now add some water to correct he consistency of the gravy and cover to let it boil for about 5-8 mins on low heat. That’s it….turn off the heat…taste and adjust the seasonings. Add a dash of lemon juice! Enjoy 😬

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Make the most of the Winters….😀

Love,

Shreya💖

Poha/ Matar Poha

I have memories of countless weekends….my breakfast/ brunch would be Sunshine on a Platter…yes! That’s what Poha has always been for me…and my Mom makes the world’s best Poha! Hands down! 😘😘😘we’d fill our tummies with it..and then skip lunch. Some well deserved rest for Mom…what are weekends for then!? 

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She would even pack this for our lunch boxes sometimes..but I must confess – it tastes best when you have it piping hot! Straight out of the wok..onto your plates..no frills…just some home style cooking👌👌

She had learnt to make this almost 43 years ago..when she had come to Mumbai post her wedding….and ever since then it’s her Signature Dish! That’s because she changed the ingredients a bit to make something similar to one of her favourites from U.P./ Bihar..’chuda matar’ (‘chuda’ means beaten rice flakes and ‘matar’ is green peas)..often eaten as snacks😁 we don’t usuall add any Sev or peanuts while serving it….but you can😛

Let’s get on with my Mom’s recipe..

Yield: serves 2-3

Equipment: a wok, a spatula, a colander, measuring cups/ spoons.

Ingredients:

2  cup Poha (thick variety/ Jada Poha)

3 tbsp oil

1 nos. sliced onion

1/2 tsp mustard seeds

1 pinch hing (asafoetida)

2 nos. chopped green chilli

5-6 nos. Kari Patta (curry leaves)

1/2 cup green peas

1/2 tsp turmeric pwd

1 tsp grated ginger

salt to taste

1/2 tsp sugar

juice of 1 lemon

chopped coriander leaves to garnish

Method:

Firstly, we need to moisten the poha. For that, take sieved poha in n colander, pour 1 cup water over it. Let the water drain well. Keep it aside. Make sure you don’t drown it in any more water else, you will end up with a big lump of mushy poha.

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Now, heat oil in the wok. Once it’s hot, add mustard seeds & hing. Let them crackle a bit. Then add onions, curry leaves, ginger & chillies. Cook on medium flame until the onions turn golden colour. The season with salt, sugar & turmeric pwd. Add 1 tsp of water if needed to avoid the ingredients to stick at the bottom. Also add in the peas. Cook for about 5-6 mins. Stir in the moistened poha next. Cook for 2-3 mins. Add lemon juice. Mix & garnish with chopped coriander leaves😊 enjoy it piping hot!

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Try this…it’s just so yummy! You will be  hooked 😬

Love,

Shreya 💗

Schezwan Paneer

Schezwan Paneer or Chilly Paneer happens to be one of my favourite starters when I am at a restaurant….😁 perfectly spiced sauce with juicy paneer makes it irresistible for many of us! 

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Veggies give it a lovely crunch in between bites of velvety sauce..👌..this is something so easy to make at home.. I am sure everyone has their own version. So do I! I keep making it often and never really follow a recipe! But one thing that I try to always use is my Homemade Schezwan Sauce for making this! The flavours are so awesome…just like the restaurant style Schezwan Paneer! 😉

Here’s the easy peasy recipe…

Yield: serves 2

Equipment: a pan, a spatula, measuring cups/ spoons.

Ingredients:

200 gms cubed paneer (cottage cheese, or you can use tofu too)

1/2 cup cubes of capsicum

1/2 cup cubes of onion

8-9 cloves of garlic sliced roughly

5 tbsp Schezwan Sauce

salt to taste

sugar to taste

4 tbsp oil

1 tbsp toasted white sesame seeds (optional)

Method:

Heat oil in the pan, once it’s hot, add the sliced garlic. Let it turn golden brown, then add the cubes veggies and season with salt & sugar. Cook until these they a slightly soft but not completely cooked. They must retain their colour as well.

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

Then add the cubed paneer and Schezwan sauce. Give them all a mix but be careful not to break the cubes of paneer. Cook for about 5 mins. Turn off the flame and serve it hot. This goes well with some Hakka Noodles or Fried Rice too👌☺️

Garnish with some sesame seeds if you want to.

(*Please note that I haven’t added any extra soy or chilly sauce as my Homemade Schezwan Sauce is spicy enough. You can add extra sauce if you’d like it to be more spicy)

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

There you go…your Restaurant Style Schezwan Paneer is ready…within minutes! 😀

Love,

Shreya💕

Sesame Soya Tikki

Everyone enjoys snacking on some crispy, crunchy finger food! Dipping it in some sauce just makes it all the more yummy…along with a delicious drink to wash it all down👌😁…although a cup of hot tea does the trick too! 

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

These Sesame Soya Tikkis make for a great starter/ snack as they are loaded with yummy & healthy ingredients…no frying…no oily mess! Serve these with my homemade Schezwan Sauce and some Iced Green Tea Limeade…perfecto!

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

They even make a great lunch box for kids…😊 Let’s get started..

Yield: 6-8 medium Tikkis

Equipment: a non stick pan, a mixing bowl, measuring cups/ spoons, a spatula.

Ingredients:

2 nos. large boiled & mashed potatoes

1/4 cup soya granules

1/4 cup grated carrot (you can add any veggies of your choice or skip them too)

1/2 tsp ginger paste

1 tbsp chopped mint leaves

1 tbsp chopped coriander leaves

1/2 tsp Chaat masala

1 tsp chopped green chillies (*omit it when you are cooking these for kids)

1 tsp roasted cumin pwd

1/2 tsp red chilli pwd*

salt to taste

2-3 tsp oil to shallow fry the tikki

1/2 cup slightly roasted white sesame seeds

Method:

Soak the dry soya granules in one cup of warm water for 15 mins & squeeze out all the water well. Place it aside.

Next, add all the above ingredients except oil and soya granules in a mixing bowl, mix them well. Then add the soya granules & combine everything well.

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

Next, shape the mixture in equal sized Tikkis, roll them in the sesame seeds and set them aside. Heat the non stick pan, once it’s hot enough, place the tikkis on the pan & add few drops of oil around them. Cook them on medium flame for 3-4 mins on both sides or until the seeds turn golden brown and crunchy. That’s it, serve them piping hot! 😀

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

Healthy snacks are ready!

Love,

Shreya💗

Adapted from Tarla Dalal.

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