Vegetable Poha

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Servings: 2
Preparation: 10 minutes
Cooking: 12 minutes

• 1½ cups thick poha
• 1 small onion, chopped
• 1 small potato, cut into small cubes
• ¼ cup green peas
• 2 tbsp peanuts
• 1 tbsp oil
• ½ tsp mustard seeds
• ¼ tsp turmeric
• 1 green chilli, chopped, optional
• 6–8 curry leaves
• ½ tsp salt, or to taste
• 1 tbsp lemon juice
• 2 tbsp chopped coriander

1. Rinse poha briefly in a sieve. Leave for 5–7 minutes until softened.
2. Heat oil in a pan. Fry peanuts until golden, then remove.
3. Add mustard seeds. Once they crackle, add curry leaves, chilli and onion. Cook for 2 minutes.
4. Add potato, peas and 2 tbsp water. Cover and cook until the potato is tender.
5. Add turmeric, salt and poha. Mix gently, cover and heat on low for 2–3 minutes.
6. Turn off the heat. Add peanuts, lemon juice and coriander.

Servings: 2
Preparation: 10 minutes
Cooking: 15 minutes

• 1 cup rava/sooji
• 2½ cups water
• 1 small onion, chopped
• ½ cup finely chopped carrots, beans and peas
• 1 tbsp oil or ghee
• ½ tsp mustard seeds
• 1 tsp urad dal, optional
• 1 tsp grated ginger
• 1 green chilli, chopped, optional
• 6–8 curry leaves
• ¾ tsp salt, or to taste
• 1 tsp lemon juice

• Dry-roast rava on low heat for 4–5 minutes until fragrant without browning. Transfer to a plate.
• Heat oil in the pan. Add mustard seeds and urad dal; cook until the dal turns lightly golden.
• Add curry leaves, ginger, chilli and onion. Cook for 2 minutes.
• Add vegetables and cook for 3 minutes.
• Add water and salt. Bring to a boil.
• Lower the heat and slowly sprinkle in rava while stirring continuously.
• Cover and cook on low for 3–4 minutes. Rest for 2 minutes, then add lemon juice and fluff.

Servings: 2; makes approximately 4 chillas
Preparation: 10 minutes
Cooking: 15 minutes

• 1 cup besan
• ¾–1 cup water, as needed
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 tbsp chopped coriander
• ¼ tsp turmeric
• ½ tsp cumin seeds
• ¼ tsp red chilli powder
• ½ tsp salt
• 2–3 tsp oil for cooking

• Whisk besan with ¾ cup water until smooth.
• Mix in onion, tomato, coriander, spices and salt. Add more water if needed for a thick, pourable batter.
• Heat a tawa over medium heat and grease lightly.
• Pour a ladle of batter and spread gently into a circle.
• Drizzle a little oil around the edges. Cook until the top loses its wet appearance.
• Flip and cook the other side until golden and cooked through. Repeat.

Servings: 2
Preparation: 10 minutes
Cooking: 12 minutes

• 200 g paneer, crumbled
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• ½ small capsicum, finely chopped, optional
• 1 tbsp oil
• ½ tsp cumin seeds
• 1 tsp ginger-garlic paste
• ¼ tsp turmeric
• ½ tsp coriander powder
• ¼ tsp red chilli powder
• ¼ tsp garam masala
• ½ tsp salt
• 2 tbsp chopped coriander

• Heat oil and add cumin seeds.
• Add onion and cook until softened.
• Add ginger-garlic paste and cook for 30 seconds.
• Add tomatoes, capsicum, turmeric, coriander powder, chilli powder and salt.
• Cook until the tomatoes soften. Add 1–2 tbsp water if the mixture sticks.
• Add paneer and garam masala. Mix gently and cook for 2–3 minutes.
• Finish with coriander.

Servings: 2–3
Preparation: 15 minutes
Cooking: None with cooked chickpeas; approximately 25–35 minutes at pressure if starting with soaked dried chickpeas

• 2 cups cooked chickpeas, drained
  (or approximately ¾ cup dried chickpeas, soaked overnight and cooked until tender)
• 1 small onion, finely chopped
• 1 medium tomato, chopped
• 1 small cucumber, chopped
• 2 tbsp chopped coriander
• 1 tbsp lemon juice
• ½ tsp roasted cumin powder
• ½ tsp chaat masala
• ¼ tsp red chilli powder, optional
• ¼ tsp salt, only if needed

• If using dried chickpeas, soak overnight, drain and pressure-cook in fresh water until tender. Drain and cool.
• Place cooked chickpeas in a bowl.
• Add onion, tomato, cucumber and coriander.
• Add lemon juice, cumin powder, chaat masala and optional chilli powder.
• Toss well. Taste before adding salt and serve promptly.