MASH POTATO BHAJIA Boil and mash 3 potatoes, add 3 tblsp lemon juice, 2 tblsp green chutney,1 tsp salt, heat mustard seeds and curry leaves with a bit of oil and add to the potatoes. Form in to balls and leave to rest. Make a chana flour paste with 1 cup chana flour, ½ tsp salt, 1 tsp red chillies and 1 tsp dry dhana, add enough water to make a runny consistency. Dip potato balls into paste and fry.

CHICKEN BAJHIA 3 pieces chicken fillet (cubed) 1 potato (cubed into small pieces) 2 tbsp red ginger-garlic masala 5 tblsp lemon juice Steam and leave to cool. In a dish grate 1 onion and 1 tomato, add 2 tsp salt, 2 tsp dry dhana, 1 tblsp green masala, ½ tsp arad, 1 cup chana flour, 1 cup cake flour, chopped greens, mix everything together, add little cold water to make a thick batter, before frying add 1 tsp baking,powder. Fry in deep oil on medium heat

POTATO BAJHIAS 2 potatoes (boiled and sliced) Make batter with... 1 cup chana flour ½ cup cake flour 3 tblsp vinegar 1 tsp salt 1 tblsp green masala Greens Pinch of arad 1 tsp dry dhana Mix batter ingredients together, dip potatoes into batter and fry in shallow oil.

MUGNI DAAR BAJHIAS 2 cups mugni daar (yellow dhal lentils) ½ tsp bicarb 2 onions Green chillies to taste 2 onions chopped Chopped green dhania Chopped spring onions 1 tsp baking.powder 2 tsp ground dhania Salt to taste Soak daar with bicarb overnight. Rinse well and spread on a clean cloth to drain. Mince daar with 2 onions and green chillies. Mix in the remaining ingredients and drop teaspoonsful into hot oil, fry until cooked and light brown. ✽✽✽✽✽✽✽✽✽✽

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