Zucchini and Parmesan Masala Crisps

Ingredients-

• ¾ cup grated zucchini
• ¾ cup finely grated Parmesan cheese
• ½ teaspoon paav bhaji masala . I used Everest paav bhaji masala.

To make the Zucchini Parmesan Masala Crisps-

1. Simply combine all the ingredients.
2. Heat a non-stick pan on low heat.
3. Sprinkle about a tablespoon of the mixture in small circles, making a few discs at a time, depending on the size of your griddle.
4. Let them cook on low for about 3~4 minutes or until they are golden. Carefully flip them and let them cook and crisp on the other side for another 3~4 minutes.
5. The crisps will become crispier as they cool!
6. Enjoy them warm.

Notes-

• Parmesan cheese is salty so I did not feel the need to add salt to the mixture.
• I grated the zucchini just as I was ready to make the crisps. If you grate it in advance and it is watery, blot the excess moisture with a paper towel so the crisps will not be soggy.