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Crispy Peri Peri Pop Rings
Sooji (semolina) is one of those ingredients that lives in every Indian pantry without much fanfare. It is not glamorous. Nobody brags about buying it. And yet, it is the quiet backbone of upma, handvo, and now these crispy peri peri pop rings that will make your whole family stop what they are doing and come to the kitchen. No maida, no stuffing, no complicated technique — just sooji cooked in salted water until it comes together, shaped into rings, and fried to a satisfying golden crunch.
⏱ 30 min

Crispy Veg Manchurian Balls
The first time I made veg Manchurian balls at home, they fell apart in the oil. Completely. I stood there watching shredded cabbage and carrot just float away from each other in the hot oil and I genuinely laughed because it was that bad. I called my Maa, who had no idea what Manchurian was, and then figured it out myself through three more batches. The ratio of maida to corn flour is everything here.
⏱ 40 min

Vegetable Poha Cutlets
Soaked poha does something in a cutlet mix that neither breadcrumbs nor cornflour can replicate. It keeps the inside soft and moist without making it heavy, binds everything together without turning dense, and carries every spice you add into it with quiet confidence. One cup of it, squeezed gently dry, is the reason these vegetable poha cutlets hold their shape in the pan and still have that tender, flavour-soaked middle when you bite in.
⏱ 40 min
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