25 mints

raw mango • cilantro leaves (about 10 grams) • mint leaves • black salt • roasted cumin powder • sugar (about 25 grams) • green chili • ice cubes • cold water (about 240 ml)

rice (about 200 grams) • chana dal (split chickpeas) (about 100 grams) • onions, chopped • green chilies, chopped • cauliflower, chopped (about 25 grams) • fresh mint leaves, chopped (about 10 grams) • tomatoes, chopped • Salt to taste • red chili powder • turmeric powder • coriander powder • lemon juice •

plain yogurt (about 480 ml) • makhana (fox nuts) (about 25 grams) • black salt • roasted cumin powder • salt • sugar • fresh mint leaves

sev puri shells (about 250 grams) • small onion, finely chopped • boiled potatoes • Cilantro, • small bowl fine sev (crispy chickpea noodles) • Tamarind-date chutney, to taste • small bowl jaggery (about 100 grams) • small bowl seedless dates (about 100 grams) • small bowl seedless tamarind (about 50 grams) • red chili powder • black salt • coriander-cumin powder •

For making Aloo Tikki: • medium boiled potatoes • bread crumbs (from whole wheat or white bread) (about 30 grams) • semolina (optional) (about 3 grams) • roasted cumin powder (about 2 grams) • chaat masala (about 2 grams) • black pepper powder (about 1 gram) • dried mango powder (amchur) (about 1 gram) • chili flakes (about 2 grams) • chopped cilantro (about 8 grams) • Black salt, to taste • Oil, as needed, for pan-frying the tikkis •

water (about 480 ml) • lemongrass • green cardamom pod • fresh mint leaves • sugar (about 25 grams) • loose black tea leaves (about 6 grams) • milk (about 240 ml) • piece ginger, crushed