One of them is “Dahi vada” is quite a traditional recipe but you can add other bits on top. Anjum loves adding some fresh pomegranate kernels. These freeze well so it makes sense to make extra and keep them for another day…
While the other one is “Potato and Pea Samosas” which Anjum has simplified by using shop-bought filo pastry, which gives a light and crispy covering, rather than the heavier gram-flour dough traditionally used. The filling is delicious with a mixture of sweet, spicy, tart and buttery flavours in each mouth.
Click here for detailed recipes of these delicious Indian snacks.
A healthy Indian recipe that is well worth the time. It comes to us courtesy of Anjum Anand from the BBC. It’s a great one to prepare on a Saturday afternoon when you have a little more time to spare.
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“Puchkas” a street snack in several regions of India.
Click here to find how Anjum makes puchkas with sweet and sour tamarind chutney.
Anjum shares her a mouth watering cheese recipe of spice-crusted halloumi with fig and pistachio chutney
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