Recipe: Bhujiya ki Sabji

The husband loves to munch on sev and bhujiyas of different kinds. He enjoys the crispy taste and texture as a topping to most breakfasts - upma, poha, dosas etc.

He also enjoys it as a snack between meals. While sev and bhujiyas are extremely tasty, they are not the healthiest of options, being deep fried, high on salt and commercially made with preservatives etc (I avoid deep frying at home as far as possible)

To help fill his stomach faster and with a dose of healthy bits in it. I sometimes make a sev/bhujiya ki sabji inspired in parts by dishes of this kind served in Gujarat and Maharashtra and a bit by bhel puri.

I do this by adding chopped onions, tomatoes, green chillies and fresh corriander and mixing it all up. You can add a dash of lime juice too if you like a bit of tartness in your snack.

It has to be eaten as soon as it is mixed up, else it will turn soggy from the water content of the onions and tomatoes.

You can try adding chopped cucumbers or grated carrots too.