Ram Ladoo

Moong Dhal - ½ cup, washed and soaked in Water for 4 hours

Channa dhal - ¼ cup, washed and soaked in Water for 4 hours

Asafetida - ⅛ tsp

Cumin seeds - ½ tsp

Salt

Green Chilli - 2, minced

Ginger - 1 tbsp., grated

Cilantro - 2 tbsp., chopped

Oil for deep frying

Chaat Masala, Green Chutney - for garnish

Drain the Water from the Dhals, and grind to coarse paste without adding any water.

In a large bowl add the ground Dhal paste, and aerate by beating the mixture for a couple of minutes.

Add Asafetida, Cumin seeds, Salt, Ginger, Green chili, and Cilantro. Whip again to aerate the mixture.

Place about 1 tbsp. of Batter into the hot Oil. Fry the Ram Ladoos in small batches until golden-brown all around. Ram Ladoo should be crispy outside and soft inside. Remove from heat and transfer to a paper towel lined plate.

Served hot with Chaat masala and Green chutney.

Poori Masala

Wheat Flour - 1 1/2 cup

Maida - 1/2 cup

Rawa - 2 tbsp.

Condensed Milk - 1 tbsp.

Salt

Oil

In a food processor add the Wheat Flour along with Maida, Rawa, Condensed Milk and required Salt. Run the food processor for 30 seconds until the ingredients are combined. Adding little Water at a time run the food processor until the Dough is smooth and thick. Rest the Dough for about 30 minutes (optional).

Make small balls with the Dough and spread them into small discs like Chapati but not too thin. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Deep fry the rolled Dough in hot Oil until golden. Press the Poori gently while frying to make puffy Poori.

For Poori Masala:

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Curry Leaves

Turmeric - 1 tsp

Asafetida - 1/4 tsp

Onion - 2, sliced

Green Chilli - 4, slit

Ginger - a small pc, grated

Garlic - 1 clove, sliced

Potato - 3, cubed

Besan - 1 tsp

Salt

Heat Oil in a medium pan.

Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida and Turmeric.

Sauté Onion, Green Chilli, Ginger and Garlic until translucent.

Add the Potatoes along with 2 cup Water and required Salt. Mix thoroughly and cook closed until the Potatoes are completely done and begins to crumble.

Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook closed on low flame for 5 mins.

Turn of heat and keep closed until ready to serve.

Naan

AP Flour - 2 cup + for dusting

Yeast - 1 tsp.

Baking Powder - 1 tsp

Baking Soda - 1 tsp

Sugar - 2 tsp

Salt

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Milk - 1/2 cup

Butter

In a food processor add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the Dough with damp cloth and let rest for about 4 hours.

Have two bowls on your counter, one with extra AP Flour for dusting, and one with Water.

Divide the dough into 6 equal balls and lightly roll each ball in AP Flour to keep them from sticking to each other. Roll the Dough into desired shape. Repeat with rest of the Dough.

Warm a cast-iron skillet over high heat. Make sure you have a lid, large enough to fit the skillet.

Dampen one side of the Naan with Water and gently place the moist side on hot skillet. Cover the skillet with the lid. The dough will start to bubble. After about 1 minute, flip the Naan. It should be blistered and somewhat blackened, that's typical of traditional Naan. Cook the other side for about 30 seconds to 1 minute. Remove the Naan from skillet and smear with Butter.

Repeat with rest of the Naans.

Wrap the Naan in foil or place in an insulated container until ready to serve.

Variations:

Garnish the Naans with minced Garlic and Cilantro to make Garlic Naan.

Garnish the Naans with grated regular or Candied Ginger and Honey to make Honey Ginger Naan.

Garnish the Naans with minced Garlic, Cilantro and crumbled Paneer to make Paneer Naan.