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1lb (450gm) potatoes (boiled and mashed)
4oz (100gm) peanuts (coarsely crushed)
4oz (100gm) sweetcorn kernels (frozen)
2 tbsp sesame seeds
1 ½ tsp green chillies (crushed)
½ tsp cinnamon powder
1 small onion (finely chopped)
10 sprigs fresh coriander (finely chopped)
1lb (450gm) gram flour
Juice of ½ lemon
6 slices thin or medium bread (cut into 24 triangles)
Oil for deep-frying
2 ½ tsp salt
½ pt (280ml) water
1 tsp sugar


Method for filling: Heat 2 tbsp of oil in a pan, add sesame seeds, cover the pan and remove from the heat. Add the sweetcorn, peanuts, salt and green chillies, mix well and let it cook on low heat for 10 mins and the let the mixture cool down. When cool, add the mixture to the mashed potatoes with fresh coriander, chopped onions, sugar, cinnamon powder, lemon juice and mix well. Spread a layer of mixture about ½ in (10mm) deep on all of the bread triangles. Method for the batter and frying the bhajiyas: Add water to the gram flour and 1 ½ tsp salt and mix well. Heat the oil for deep-frying to a moderate heat. Keeping the triangle flat, dip into the batter and gently slide it into the oil. Fry a few at a time, turning them over to make sure the batter is cooked on both sides. Remove with slotted spoon and place them on a paper towel to soak up the excess oil. They are now ready to be served with the chutney of your choice. Tomato and mint chutney is Hansa Dabhi's favourite. Serves 6 Preparation time 60 mins, cooking time 25 mins

Pau Bhajiya (an East/West creation) is featured in 'Hansa's Indian Vegetarian Cookbook - Popular recipes from Hansa's Gujarati Restaurant', published by Hansa's Publications, ISBN: 09538326, price: 12.95
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