Food-Zine-August-2022-Issue

8 METHOD: MAKING THE POTATO STUFFING: • In a pan, heat Rice Bran Oil. Add mustard, cumin, a pinch of hing and chillies. • Once the tempering splutters, add ½ onion and sauté well. • Add turmeric, salt and sauté until the spices turn aromatic. • Add potatoes and mix well. • Add coriander and mix. The potato stuffing is ready. MAKING THE SUJI SANDWICH: • Slice the suji base into squares and spread green chutney. • Place a ball-sized amount of potato masala and spread it uniformly. • Cover it with another slice of the suji base. • Roast on a hot pan, making sure both sides are golden and crisp. • Suji aloo sandwich is ready to be enjoyed with tomato sauce. FOR ALOO STUFFING: • 2 tbsp LITE HOUSE Rice Bran Oil • 1 tsp mustard • 1 tsp cumin • A pinch of hing • 2 chilli, finely chopped • ½ onion, finely chopped • ¼ tsp turmeric • ½ tsp salt • 3 potatoes, boiled and mashed • 2 tbsp coriander, chopped OTHER INGREDIENTS: • Green chutney for serving • LITE HOUSE Rice Bran Oil, for roasting INGREDIENTS:

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