Total Time
30mins
Prep 15 mins
Cook 15 mins

A snack that is simple to make and good to eat at tea time

Ingredients Nutrition

Directions

  1. Heat the oil and add the asafoetida, mustard, curry leaves and the whole red chillies.
  2. When seeds begin to splutter, add peas, peanuts, haldi and sugar mix around a little.
  3. Add salt and bread and mix well.
  4. Add some water and saute till mixed and heated through.
  5. Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander.
  6. Transfer on to a serving dish, garnish with the coconut and the rest of the coriander and lemon wedges, and serve.

Reviews

(2)
Most Helpful

Was simply delicious!! Made it for dinner was a hit with everyone. I used stale Rye bread instead of reg.white bread. Saved me cooking a meal....now isnt that what we like! LOL. Thanks Fay!

Rhea in USA September 23, 2004

WOOOOOOWEEEEE! This is VERY HOT and SPIIIICY! I halved the recipe and used two major red chilies, and used 1 1/2 green chilies. I did everything as stated except that I used cashew nuts instead of peanuts, and added a Tablespoon of minced onion. This is absolutely delicious! We will be making this again (with more water/juice on the side for cooling down the fire in our mouths!!! hahaha). Thanks for this recipe, Fay!!! :D It's SO good!

love4culinary June 06, 2004

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