This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. You can use a filling of your choice for the patties like peas, french beans, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.
Masala toast, the humble potato comes to the rescue once again, to calm your hunger pangs! the unique stove and toaster used to make these toasts is a typical trademark of street-side food. Mind not the prodigal portions of butter used to ensure even grilling of the toast! forget the calories and relish this piping hot, topped with crunchy sev.
AMRITSARI KULCHA ~~~ kulcha are leavened breads from punjab cuisine. the ones most sought after are from the city of amritsari. this is a share from her family's cook that stands above all others she has ever tasted. a back to basics version of a kulcha can be found at http://www.vegrecipesofindia.com/kulcha/ [Punjab Cuisine] [novicehousewife] [vegrecipesofindia]
Crispy puris stuffed with green peas are superbly flavoured and simply divine. You will enjoy these puris with Aloo ki Subji. Puris have always been considered a treat for all occasions including the worship of family deities, birth, naming ceremony of new borns, marriages, housewarming, festivals like Ganesh Pooja, Holi, Teej, Sindhara, Dasshera, Diwali etc.
Methi Poori and Potato Masala... Ingredients: 1 cup whole wheat flour 1+1/2 handful all purpose flour 1 cup methi leaves 1/2 tsp ajwain 1 tbsp curds 1/4 cup milk 1 tbsp oil salt to taste oil for deep frying