Prepare yourself to enjoy the crunchy goodness of our Monsoon Ka Mazza Episode 12! Indulge in the crispy Rice Pakoras or enjoy the combined veggie Bhajiya, ideal for monsoon snacking.

RICE PAKORAS

Active ingredients

2 cups prepared rice, mashed
1/2 cup gram flour (besan).
3 green chillies, finely chopped.
1 1/2 inch ginger piece, carefully chopped.
1 large onion, finely sliced.
2 tbsps chopped fresh coriander leaves.
1 tsp chaat masala.
Salt to taste.
Oil for deep frying.
Tomato ketchup for serving.

Technique.

1. Heat sufficient oil in a kadai.
2. Take rice in a bowl. Add gram flour, green chillies, ginger, onion, coriander, chaat masala, salt and mix well.
3. Drop little parts of the mix in hot oil and deep fry till golden brown and crisp. Drain pipes on absorbent paper.
4. Transfer in a serving plate and serve hot with tomato ketchup.

Chef's Pointer: For this recipe you might likewise use leftover cooked rice.

POHA AND BLENDED VEGGIE BHAJIYA.

Active ingredients.

1 1/2 cups pushed rice (poha).
200 grams grated bottle gourd (doodhi).
1 medium carrot, peeled and grated.
1/4 cup boiled green peas, coarsely squashed.
1/2 cup yogurt.
1/2 tbsp ginger-green chilli paste.
1/2 tsp asafoetida (hing).
Salt to taste.
1 tsp sugar.
1-2 white sesame seeds.
1/2 tsp turmeric powder.
1 cup gram flour (besan).
2 tablespoons chopped fresh coriander leaves.
1/2 lemon.
Oil for deep frying.
Tomato catsup to serve.

Approach.

1. Take pushed rice in a big bowl. Add yogurt, mix and reserve for 5-10 minutes.
2. Include bottle gourd, carrot, green peas, ginger-green chilli paste, asafoetida, salt, sugar, white sesame seeds, turmeric powder, gram flour, coriander leaves and squeeze the juice of lemon into it and blend till well combined.
3. Heat enough oil in a kadai. Gently slide in little parts of the mix and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
4. Set up the bhajiyas in a serving bowl and serve hot with tomato catsup.

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