TRY IT YOURSELF

Khosha chorchori fried vegetable skins

SERVES 3 4 PREP 5 mins COOK 10 mins EASY V

250g peelings from a mix of pumpkins, potatoes and courgettes

2 tbsp vegetable oil

1/4 tsp panch phoran spice mix

2 onions, thinly sliced

2 green chillies, halved lengthways

2 dried red chillies, broken in half

1 tsp ground turmeric

1 Wash the vegetable peelings well and cut into thin strips.

2 Heat the oil in a frying pan over a medium-high heat. Add the panch phoran, followed by the onions and green chillies, then stir-fry for a couple of minutes.

3 Add the chillies, turmeric, vegetable peelings and 1/2 tsp salt and stir-fry until the strips of peel are tender, about 5 mins.

GOOD TO KNOW vegan • vit c • 1 of 5-a-day • gluten free

PER SERVING (4) 101 kcals • fat 6g • saturates 0.4g • carbs 9g • sugars 5g • ’ibre 2g • protein 2g • salt 0.6g