North India

Samosa

Ingredients:

• 1 cup all-purpose flour

• 2 tablespoons vegetable oil

• 1/2 teaspoon salt

• 1/4 cup water

• 1 cup mashed potatoes

• 1/4 cup peas

• 1 teaspoon cumin seeds

• 1/2 teaspoon garam masala

• 1/2 teaspoon turmeric

• Salt to taste

• Oil for frying

Instructions:

1. In a mixing bowl, combine the flour, oil, and salt. Mix well.

2. Gradually add water to form a firm dough. Cover and let it rest for 15 minutes.

3. Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter.

4. Add mashed potatoes, peas, garam masala, turmeric, and salt. Mix well and cook for 5 minutes.

5. Divide the dough into small balls. Roll each ball into a circle and cut it in half.

6. Take one half and form a cone. Fill the cone with the potato mixture and seal the edges.

7. Heat oil in a deep pan. Fry the samosas until they turn golden brown. Serve hot with chutney.

Aloo Tikki

Ingredients:

• 2 cups boiled mashed potatoes

• 1/2 cup bread crumbs

• 1/2 cup chopped onion

• 2 green chilies, chopped

• 1 teaspoon ginger paste

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon coriander powder

• Salt to taste

• Oil for frying

Instructions:

1. In a mixing bowl, combine the mashed potatoes, bread crumbs, onion, green chilies, ginger paste, cumin seeds, coriander powder, and salt. Mix well.

2. Divide the mixture into small balls and flatten them into a round shape.

3. Heat oil in a pan. Fry the tikkis until they turn golden brown on both sides.

4. Serve hot with chutney.

Chole Bhature

Ingredients:

For Chole:

• 1 cup chickpeas, soaked overnight

• 2 tablespoons oil

• 1/2 teaspoon cumin seeds

• 1 onion, chopped

• 2 green chilies, chopped

• 1 teaspoon ginger paste

• 1/2 teaspoon turmeric

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• Salt to taste

• 1 cup water

For Bhature:

• 2 cups all-purpose flour

• 1/2 cup yogurt

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• Oil for frying

Instructions:

For Chole:

1. Pressure cook the soaked chickpeas with water and salt for 15 minutes.

2. Heat oil in a pan. Add cumin seeds and let them splutter.

3. Add onion, green chilies, ginger paste, turmeric, cumin powder, coriander powder, and salt. Mix well and cook for 5 minutes.

4. Add the cooked chickpeas and water. Mix well and let it simmer for 10 minutes.

For Bhature:

1. In a mixing bowl, combine the flour, yogurt, baking powder, salt, and sugar. Mix well.

2. Add water as required and knead the dough until it becomes smooth.

3. Cover and let it rest for 30 minutes.

4. Divide the dough into small balls. Roll each ball into a circle.

5. Heat oil in a deep pan. Fry the bhature until they turn golden brown on both sides.

To Serve:

1. Serve the hot chole in a bowl.

2. Serve the hot bhature on a plate.

3. Garnish the chole with chopped onions, cilantro, and green chilies.

4. Serve with a side of pickle or chutney.

Paneer Tikka

Ingredients:

• 1 block of paneer cheese, cut into cubes

• 1 bell pepper, cut into cubes

• 1 onion, cut into cubes

• 1/2 cup yogurt

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 teaspoon garam masala

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• 1/2 teaspoon red chili powder

• Salt to taste

• Skewers

Instructions:

1. In a mixing bowl, combine yogurt, ginger paste, garlic paste, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix well.

2. Add paneer cubes, bell pepper, and onion to the marinade. Mix well and let it marinate for at least 30 minutes.

3. Thread the paneer, bell pepper, and onion onto skewers.

4. Preheat a grill or grill pan. Grill the skewers until they turn golden brown on all sides.

5. Serve hot with chutney.

Papdi Chaat

Ingredients:

• 20-25 papdi

• 1/2 cup boiled mashed potatoes

• 1/2 cup boiled chickpeas

• 1/2 cup chopped onion

• 1/2 cup yogurt

• 1/4 cup tamarind chutney

• 1/4 cup mint chutney

• 1/2 teaspoon cumin powder

• 1/2 teaspoon red chili powder

• Salt to taste

• Chopped cilantro for garnish

Instructions:

1. Arrange the papdi on a plate.

2. Top each papdi with mashed potatoes and chickpeas.

3. Add chopped onion on top of the papdi.

4. Whisk the yogurt until it becomes smooth. Add a pinch of salt and whisk again.

5. Drizzle the yogurt, tamarind chutney, and mint chutney on top of the papdi.

6. Sprinkle cumin powder, red chili powder, and salt on top.

7. Garnish with chopped cilantro.

8. Serve immediately.

Pav Bhaji

Ingredients:

• 2 cups boiled mixed vegetables (cauliflower, green beans, peas, carrots, potatoes)

• 1/2 cup chopped onion

• 1/2 cup chopped tomato

• 2 tablespoons oil

• 1 tablespoon butter

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• 1/2 teaspoon red chili powder

• Salt to taste

• 4 pav (bread rolls)

• Chopped onion and cilantro for garnish

Instructions:

1. Heat oil and butter in a pan. Add cumin seeds and let them splutter.

2. Add onion and cook until it turns golden brown.

3. Add ginger paste and garlic paste. Cook for 1 minute.

4. Add chopped tomato and cook until it becomes soft and mushy.

5. Add turmeric, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.

  6. Add the boiled mixed vegetables. Mash the vegetables using a potato masher.

7. Mix well and cook for 5-10 minutes.

8. Heat the pav on a griddle until they become slightly crispy on the outside.

9. Serve the hot bhaji in a bowl. Garnish with chopped onion and cilantro.

10. Serve the hot pav on the side.

Kachori

Ingredients:

For the dough:

• 2 cups all-purpose flour

• 1/2 cup vegetable oil

• 1/2 teaspoon salt

• Water as required

For the filling:

• 1 cup boiled mashed peas

• 1/2 cup chopped onion

• 1 tablespoon oil

• 1 teaspoon ginger paste

• 1 teaspoon cumin seeds

• 1/2 teaspoon coriander powder

• 1/2 teaspoon garam masala

• Salt to taste

• Oil for frying

Instructions:

For the dough:

1. In a mixing bowl, combine the flour, oil, and salt. Mix well.

2. Gradually add water to form a firm dough. Cover and let it rest for 15 minutes.

For the filling:

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add chopped onion and cook until it turns golden brown.

3. Add ginger paste, coriander powder, garam masala, and salt. Mix well and cook for 1 minute.

4. Add mashed peas and mix well.

For Kachori:

1. Divide the dough into small balls.

2. Roll each ball into a circle.

3. Place 1-2 tablespoons of the filling in the center of the circle.

4. Bring the edges of the circle together and seal them.

5. Flatten the ball and roll it into a circle.

6. Heat oil in a deep pan. Fry the kachoris until they turn golden brown on both sides.

To Serve:

1. Serve hot with chutney.

Dahi Vada

Ingredients:

For the vadas:

• 1 cup urad dal (split black gram)

• Salt to taste

• Oil for frying

For the yogurt:

• 2 cups yogurt

• 1/2 teaspoon cumin powder

• 1/2 teaspoon red chili powder

• Salt to taste

For garnish:

• Tamarind chutney

• Mint chutney

• Chopped cilantro

Instructions:

For the vadas:

1. Soak urad dal in water for 4-5 hours.

2. Drain the water and grind the dal into a smooth paste.

3. Add salt and mix well.

4. Heat oil in a deep pan. Wet your hands and shape the vadas into small balls. Fry the vadas until they turn golden brown on both sides.

For the yogurt:

1. Whisk the yogurt until it becomes smooth. Add a pinch of salt and whisk again.

2. Add cumin powder and red chili powder. Mix well.

To Serve:

1. Soak the hot vadas in water for 5-10 minutes.

2. Squeeze the excess water from the vadas and place them in a serving bowl.

3. Pour the yogurt over the vadas.

4. Drizzle tamarind chutney and mint chutney on top of the yogurt.

5. Garnish with chopped cilantro.

6. Serve immediately.

Pani Puri

Ingredients:

• 20-25 puri

• 1 cup boiled mashed potatoes

• 1/2 cup boiled chickpeas

• 1/2 cup chopped onion

• 1/2 tablespoons tamarind chutney

• 1 tablespoon mint chutney

• 1/4 cup tamarind water

• 1/4 cup mint water

• 1/2 teaspoon cumin powder

• 1/2 teaspoon red chili powder

• Salt to taste

Instructions:

1. Using a small spoon, make a hole in the center of each puri.

2. Add mashed potatoes and chickpeas into each puri.

3. Top with chopped onion.

4. Mix tamarind chutney and mint chutney in a bowl.

5. Add tamarind water, mint water, cumin powder, red chili powder, and salt to the bowl. Mix well.

6. Pour the mixture into the puris using a spoon.

7. Serve immediately.

Pakoras

Ingredients:

• 1 cup gram flour

• 1/2 cup chopped onion

• 1/2 cup chopped spinach

• 1/2 teaspoon cumin powder

• 1/2 teaspoon coriander powder

• 1/2 teaspoon red chili powder

• Salt to taste

• Oil for frying

Instructions:

1. In a mixing bowl, combine gram flour, chopped onion, chopped spinach, cumin powder, coriander powder, red chili powder, and salt. Mix well.

2. Gradually add water to form a thick batter.

3. Heat oil in a deep pan.

4. Drop spoonfuls of the batter into the hot oil. Fry the pakoras until they turn golden brown on both sides.

5. Serve hot with chutney.