Serves 4. Ingredients 3 cups potatoes , boiled and diced 2 teaspoons cumin seeds ( jeera ) 10 to 15 curry leaves 3 nos.

green chillies , slit 3 teaspoons roasted peanuts , crushed a pinch of sugar 2 teaspoons oil salt to taste For the garnish 1 tablespoon chopped coriander Method 1. Heat the oil in a pan, add the cumin seeds and allow them to crackle.

2. Add the curry leaves, green chillies and potatoes and mix well.

3. Add the peanuts, sugar and salt and mix well.

4. Serve hot, garnished with the coriander.

Tips You can also double up the crushed peanuts and add a dash of lime juice to add more "pep" to this traditional recipe (less)

Serves 4. Ingredients 1 cups unsalted peanuts , crushed 1 cup green peas , boiled To be ground to a paste 3 tablespoons fresh coconut , grated 3 cloves ( laung ) 25 mm.

(1") stick cinnamon ( dalchini ) 4 green chillies cup water Other ingredients 2 teaspoons cumin seeds ( jeera ) 2 dry red chilies, broken a pinch sugar 2 tablespoons ghee or oil salt to taste For garnish 1 tablespoon chopped coriander This is a privileged section on tarladalal.com.

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When soft and pliable, roll into thick chappatis. Make them approx.

4 in diameter. Deep fry in hot oil, or shallow fry each side.

Make them crisp and light golden in colour. Serve hot with bhareet baingan and sev chi bhaji.

Tastes good cold too, with fresh curds and mirchi thesa. Making Time : 30 minutes Makes : 5-6 bhakris Shelf Life : 2 days.

RELATED RECIPES Urad dal ladoo Minapa Sunnundalu (Urad Dal Ladoo) Khatta dhokla Bajra thepla Bajra Muthiya Ingredients: 1 cup bajra flour 1/4 cup whole urad flour(with skin) 1/4 cup wheat flour salt to taste oil to fry Introduction to Khandeshi Dishes (less)

Meanwhile, wash and soak thick poha in water for about 3-4 minutes; Drain out all the water and keep aside. Once the onions are done, add poha, salt, sugar, grated coconut and mix well; Cook for about a minute or two.

Switch off the stove; Add lemon juice and mix well. Garnish with chopped cilantro and serve hot.

Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Crushed spicy poha Batatya Chi Bhaji (Seasoned Potato with Cumin Seeds) Jaggery Aval (Poha) Sweet Avil (Sweet Poha) Avalakki Bisi Bele Bath Ingredients: 1 cup Thick Poha/Flat Rice 1/2 cup finely chopped Onions 1 tbsp vegetable oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1/2 tsp Turmeric/Haldi (optional) 1 strand Curry leaves 1 tbsp Chana+Urad Dal mixture 1 tsp Peanuts/Cashews (optional) 1 Green Chili, chopped finely 1/2 tsp Sugar 1 tsp Lime juice 1 tbsp grated coconut, fresh/frozen 1 tbsp finely chopped Cilantro (optional) Salt as per taste (less)

Meanwhile, wash and soak thick poha in water for about 3-4 minutes; Drain out all the water and keep aside. Once the onions are done, add poha, salt, sugar, grated coconut and mix well; Cook for about a minute or two.

Switch off the stove; Add lemon juice and mix well. Garnish with chopped cilantro and serve hot.

Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Crushed spicy poha Batatya Chi Bhaji (Seasoned Potato with Cumin Seeds) Jaggery Aval (Poha) Sweet Avil (Sweet Poha) Avalakki Bisi Bele Bath Ingredients: 1 cup Thick Poha/Flat Rice 1/2 cup finely chopped Onions 1 tbsp vegetable oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1/2 tsp Turmeric/Haldi (optional) 1 strand Curry leaves 1 tbsp Chana+Urad Dal mixture 1 tsp Peanuts/Cashews (optional) 1 Green Chili, chopped finely 1/2 tsp Sugar 1 tsp Lime juice 1 tbsp grated coconut, fresh/frozen 1 tbsp finely chopped Cilantro (optional) Salt as per taste (less)