Ingredients for stuffing

• 1/2 kg Potatoes boiled
• 2 Lemon
• 3 Finely chopped green chilies
• 1/2 bunch Finely chopped green coriande
• 1 tsp Black pepper crushed
• 1 tbsp Crushed red chili
• as required Oil
• as required Salt

Ingredients for paratha

• 1/2 kg Plain flour
• 2 tbsp Self raising flour
• as required Salt

Method

1. Peel and mash the potatoes with a fork. Combine the lemon juice, finely chopped green chilies, finely chopped coriander, crushed black pepper, salt and crushed red chili with the mashed potatoes.
2. In a bowl, mix the plain flour with salt, add some water and gradually knead to smooth dough.
3. Divide the dough into equal portions. Roll out one portion of dough with a rolling pin. Spread the potato mixture onto the  dough. Roll out the second portion of dough and cover it with the first one. Repeat the steps until the potato mixture is utilized.
4. Add some water to the self raising flour and seal the edges of the paratha with this paste.
5. Heat a griddle or tawa and cook the paratha. Smear oil over the paratha and fry both the sides till crisp and brown.
   

• 1 cup Plain flour
• 2 cup Self raising flour
• 1 tsp Sugar
• 2 tbsp Oil
• to taste Salt
• Oil for frying

Method

1. In a bowl mix together 1 cup plain  flour, 2 cups of  self raising flour, salt and  2 tbsp of oil. Gradually add water and knead till a smooth dough is formed.
2. Cover and leave aside for the dough to rise.
3. Divide the dough into portions and shape into small balls.
4. Brush each ball of puri with oil.
5. Heat oil in a wok and fry the puris, making sure while frying you press the puri with a steel spoon. This enables the puri to rise.
6. Place the puri on an absorbent paper and serve.

• 1 kg Minced beef
• 2 Bread slices
• 4 Chopped green chilies
• 1/2liter Fresh milk
• 1 packet Bread crumbs
• 1tsp Black pepper powder
• 1tbsp Butter
• 3tbsp All purpose flour
• as required Oil

Method:

• Heat oil in a pan add the meat and salt.
• Heat till all the water dries.
• Add the bread slices to the meat.
• After it cools mix the meat and bread slices in a  food processor.
• Melt butter in a pan and cook the all purpose flour.
• After the flour cools down stir in the milk. Pour the milk into the meat.
• Add the chopped green chilies, chopped coriander, and black pepper powder. Mix well.
• Shape into cutlets and deep fry till golden brown.
• The creamy minced cutlets are ready to serve.

Ingredients

• Simple Flour-1/2 kg
• Brown Sugar Syrup-2 tbsp
• Baking Powder-1 tsp
• Carom Seeds (ajwain)-1 pinch
• Salt-To taste
• Potato-1/2 kg (boiled)
• Crushed Re Pepper-1 tsp
• White Cumin-1 tsp (bhunna, Pissa hua)
• Coriander (chopped)-1/2 bunch
• Lemon-3
• Red Pepper Powder-1 tbsp
• Raye Powder-1 tsp
• Mint (chopped)-1/2 bunch
• Green Chili (chopped)-4
• Oil-As required
• Salt-To taste

Method

• First of all take flour put salt, baking powder, brown sugar syrup, carom seeds, water and make a dough, Now leave it for a while.
• Heat up oil in the frying pan.
• After that take boiled potatoes mash them and add all the ingredients in it. Now mix it well.
• Now make a small ball of flour spread it with the help of hand put Potato in it and cover it like Kachori.
• Press it with your hands and fry it .

Ingredients:

• Boiled eggs                                      6
• Potato                                               3
• Bread crumbs                                 2 cup
• Chaat Spices                                    1 tsp
• Chopped black Pepper                               ½ tbsp
• Chopped Green Coriander       1 bunch
• Egg                                                      3 , just whiteness
• Oil for fry                                          as per need
• Salt                                                      as per taste

 Method:

1. Boil potatoes and crushed them, mix salt and black pepper in half of crushed potatoes.
2. Boil eggs and cut them in long pieces, take come crushed potato put egg slice in middle of it, make cutlet of it. Soak it in egg whiteness and put bread crumbs on it.
3. When all cutlets are ready deep fry them on light flame. When they turns to light brown, take them out and place on paper so oil will be absorbed.

• Samosa Strips-1 dozen
• Peas (Matar)-1/2 cup
• Cottage Cheese-1pck
• Coriander (chopped)-1 bunch
• Green chili (chopped)-4
• Red Chili (grind)-1/2tsp
• Lemon-2
• Egg White-2
• Salt- As required

Method:

• First of all boil peas and mash them.
• Now add all the ingredients with peas,  except egg white.
• Fill up samosa strips with this mixture, seal these strips with the help of egg white.
• Now fry and serve it.

• Drumstick-12 (Applied deep cut in it)
• white vinegar- 2 tbsp
• Salt- As required
• Black Pepper powder- 1/2 tsp
• Sugar-1tsp
• Egg-4 (separate egg white)
• Soya Sauce-2tbsp
• Honey-1 tbsp
• Flour (Chicken powder already mixed) – 5 tbsp
• White pepper powder-1 tsp
• Oil (for frying)-As Required

Method

• First of all take drumstick wash it with warm water.
• Take a bowl put flour, sugar, vinegar, soya sauce, honey, black pepper, salt, egg yolk and marinate drumstick in it.
• Roll The drumsticks over bread crumbs and leave for 1 hour.
• when you are going to fry, take egg white dip drumstick in it and fry it over slow flame.
• when it gets golden brown in color then remove it from oil.

• Potato                                  1/2 kg (boil and cut into square slices)
• White Grams (Chanay)                  1/2 kg (soak in water for 30 minutes)
• Masoor Grams                  1/2 cup
• Baking Soda                  1 tsp
• Green Chili                          6 (Fine Chopped)
• Sweet & sour Tamarind Paste    as per need
• Salt                                         as per taste
• Dry Ginger                          1/2 tbsp (Chopped)
• Lemon                                  1
• Tomato                                                4 (Round Slices)
• Mint                                      1/2 bunch (fine chopped)
• Chaat Spices                       1/2 tbsp
• White Cumin                      1/2 tbsp (Chopped and roasted)
• Onion                                    3

Method:

1. Throw water of soaked gram, put again some water with Masoor grams and cook them, when grams gets soft put soda in it.
2. When white and Masoor grams are mixed completely, put some cumin, dry ginger and salt in it and combine them finely.
3. When going to serve, take green spices, chaat spices, potato, tomato, onions, lemon and tamarind paste separately. Don’t put all spices all together otherwise chaat will not be eatable for next day.

• Corn Flour (makai ka ata)-200 gram
• Simple Flour-1 cup
• Red Pepper Powder-1 pinch
• Ghee-As required
• Salt-To taste

Method

• First of all take a corn flour and mix it with simple flour, salt, red pepper, and make a dough with warm water.
• Now make medium balls of it and roll on it over a smooth surface like roti.
• Now cook it over pan (tawa) like roti.
• After that remove it over flame and apply ghee in it.

Ingredients

• Potato-1 kg
• White Cumin-1 tsp (bhunna hua)
• Crushed Red Pepper-1 tbsp
• Raye-2 tbsp
• Gram Flour (besan)-1 cup
• Egg White-1
• Tamarind Syrup-2 tbsp
• Mint-1/2 bunch
• Coriander-1 bunch
• Green Chili-4 (chopped)

Method

• Boiled potatoes and mash them.
• Take gram flour add egg white, tamarind syrup and make a smooth mixture.
• Put all the ingredients into potato and mix it well.
• After that make them little balls of this potato dip into gram flour mixture and deep fry it.
• When it turns golden brown in color then serve it.