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All Purpose Flour - 1 cup + 2 tbsp. Ajwain - 1 tsp Shortening - 1 tbsp. Oil - 1 tbsp. Salt Potato - 4, steamed and mashed Peas - ½ cup Green Chilli - 2, minced Ginger - 1 tsp, grated Cilantro Turmeric - 1 tsp Garam Masala - 1 tsp Chilli Powder - 1 tsp Mango Powder - 1 tsp In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min. In another bowl add the

1 cup boiled chickpeas (garbanzo beans, kabuli chana) 3 medium-sized potatoes 1 tbsp shredded ginger 1 tbsp chopped cilantro 2 chopped green chilies, adjust to taste 1/2 tsp black pepper 1 tsp salt 1 tsp lemon juice Oil for shallow frying For Serving 1/4 cup plain yogurt 2 tbsp cilantro chutney 2 tbsp tamarind chutney   Boil the potatoes until tender. Once done, drain the water and allow the potatoes to cool. Note: Avoid cooling the potatoes under running water, as this can c

½ cup all-purpose flour (plain flour or maida) ½ cup whole wheat flour 2 Tbsp fine semolina flour (sooji) ¾ tsp salt ¼ tsp carom seeds (ajwain) 2 Tbsp oil ⅓ cup water, adjust as needed Oil for frying   Mix the flour, semolina, salt, carom seeds, and oil together, using your fingertips until the mixture resembles breadcrumbs. Add water as needed to create a firm yet smooth dough. Cover with a damp cloth and allow it to rest for at least ten minutes. Knead the dough for another

1 cup split washed moong dal 1 cup boiled, peeled, and shredded potatoes 2 tablespoons finely chopped cilantro (hara dhania) 1 tablespoon minced green chili 1 tablespoon finely shredded ginger 1 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1/8 teaspoon baking soda 1 teaspoon salt Oil   Rinse the dal and soak it in approximately 3 cups of water for four hours or more. Grind the dal coarsely with minimal water. Combine all the ingredients with the dal batter, incl