Puri

For 60 puris • dates (about 40 grams) • tamarind • oil • cumin seeds • black salt • pani puri masala • jaggery (or adjust to taste for sweetness) • roasted cumin powder • cilantro leaves • mint leaves • lemon juice •

puffed rice (about 50 grams) • tomato • onion • green chili • Chopped cilantro, • green chutney • red chili powder • oil • chaat masala • lemon

puffed rice (about 60 grams) • onion, finely chopped • cucumber, finely chopped • green chilies, finely chopped • tomato, finely chopped • chopped cilantro • pomegranate seeds (about 90 grams) • Juice of 1 lemon • Indian snack mix (sev or similar, about 60 grams) • papdi (crispy flat puris) • Salt, to taste • chaat masala powder •

bathua (chenopodium greens) • ghee • whole wheat flour (about 600 grams) • split mung beans, soaked for 3 hours (about 100 grams) • green chilies • garlic cloves • piece ginger • fresh cilantro (about 10 grams) • turmeric powder • red chili powder • coriander powder • roasted cumin powder •

puris (small, round, crispy shells) • small onion, finely chopped • small tomato, finely chopped • large boiled and mashed potato • boiled sprouted mung beans (about 150 grams) • fine sev (crispy chickpea noodles) • finely chopped cilantro • whisked plain yogurt • tamarind-date chutney • green chutney (cilantro-mint chutney) • cumin powder • chaat masala •

For the puri**** • whole wheat flour + 1 cup semolina (sooji) • salt • carom seeds (ajwain) • dried fenugreek leaves (kasuri methi) • oil • For the stuffing**** • split urad dal • fennel seeds + whole coriander seeds + 1 teaspoon cumin seeds, coarsely crushed • oil • turmeric • asafoetida (hing) •

tomato • onion, chopped • lemon • green chilies • tamarind juice • red chili powder • oil • puffed rice (about 30 grams) • sev (crispy chickpea noodles, about 20 grams) • chaat masala • roasted peanuts (about 70 grams) • chopped cilantro •

boiled potatoes • onion • mint, cilantro, green chili, garlic, and ginger chutney (blended) • sweet tamarind chutney • plain yogurt • regular salt • black salt • chaat masala • cumin powder • red chili powder • Cilantro, • Fine sev (crispy chickpea noodles),

semolina (sooji) • all-purpose flour (maida) • baking soda • Oil, as needed, for frying • Salt, to taste • water (about 480 ml) • roasted cumin powder • green chilies • garlic • -inch piece ginger • Juice of 2 lemons • mint leaves, as needed •

For the puris • all-purpose flour (about 250 grams) • semolina (about 60 grams) • carom seeds (ajwain) • salt • Oil, • For the filling • boiled potatoes, finely chopped • tomato, finely chopped • onion, finely chopped • cilantro, finely chopped • sev •

dried chickpeas (about 350 grams), for the chole • chole masala • turmeric powder • red chili powder and 1 teaspoon Kashmiri red chili powder • coriander powder and 1 teaspoon cumin powder • dried fenugreek leaves (kasuri methi) • mustard oil • cumin seeds • dried red chili • bay leaves • green cardamom pods • cinnamon stick •

semolina (sooji) • all-purpose flour (maida) • oil • salt • cilantro (finely chopped) • green chilies • Juice of 1 lemon • Salt to taste • water (about 350 ml) • chaat masala • boondi (crispy chickpea puffs) • tamarind pulp •

pani puris • plain yogurt (about 300 grams) • fine sev (crispy chickpea noodles) • small onion, finely chopped • green chilies, finely chopped • Chaat masala, to taste • Green chutney, • Tamarind and date sweet chutney, • plain yogurt (about 400 grams) • Potato masala,

whole wheat flour (about 120 grams) • urad dal (about 45 grams) • Semolina (as needed) • ginger • green chilies • fennel seeds, coarsely ground • cumin powder • red chili powder • coriander powder • asafoetida (hing) • Salt to taste • oil (for mixing into dough) •

Jalani pani puri kit (includes all necessary items) • tamarind-date chutney • sweet and tangy tamarind water mix • mint water mix • Oil, as needed, for frying puris • About 2 cups cold water (500 ml) for each water mix • About 3 tablespoons water (50 ml) for tamarind-date chutney • (For making dahi puri) • whipped plain yogurt (100 grams) • Black salt, to taste • green chutney • Finely chopped cilantro, •

split urad dal (soaked for 3 to 4 hours) (about 50 grams) • green chilies • -inch piece of ginger • whole wheat flour (about 120 grams) • semolina (sooji) (about 40 grams) • asafoetida (hing) • dried fenugreek leaves (kasuri methi) • coriander powder • red chili powder • oil • turmeric • fennel seeds •

water (about 710 ml) • cilantro (about 30 grams) • mint leaves (about 6 grams) • green chilies • whole cloves • cumin seeds • black pepper powder • Salt, to taste • lemon • yellow peas (about 200 grams) • grated carrot (about 110 grams) • finely chopped onion (about 75 grams) •

semolina (sooji) (about 160 grams) • all-purpose flour (maida) (about 7 grams) • oil • Warm water • Oil for frying, • boiled potatoes • salt • red chili powder • finely chopped green chili • finely chopped cilantro • tamarind pulp • jaggery (or brown sugar) •

For the puris: • semolina (sooji) • all-purpose flour (maida) • oil (for mixing into dough) • Salt, to taste • Oil, as needed for frying • For the spicy chutney: • green chilies • fresh mint leaves • fresh cilantro • garlic cloves • -inch piece of ginger •

plain yogurt (about 120 ml) • sev (about 30 grams) • boiled potato • boiled green peas (about 70 grams) • Tamarind chutney, to taste • Cilantro-mint chutney, to taste • puris (crispy hollow shells) • onion, chopped • green chilies • Cilantro, to taste • Salt, to taste • Chaat masala powder, to taste •

For the Sabji (Vegetable Curry) • potatoes • tomato • coarsely crushed green chili, garlic, and ginger paste • panch phoron (a mix of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and fennel seeds) • whole dried red chilies, broken • mustard oil • turmeric powder • coriander powder • garam masala • Salt to taste • Cilantro •

For the dal: • split chickpeas (chana dal) • dried red chili • bay leaf • oil, or as needed • turmeric powder • red chili powder • coriander powder • salt • For the dough: • (about 120 grams) all-purpose flour • oil •

urad dal (split black gram) (about 200 grams) • whole wheat flour (about 260 grams) • semolina (sooji) (about 80 grams) • cumin seeds • nigella seeds (kalonji) • carom seeds (ajwain) • green chilies • -inch piece ginger • Salt to taste • Oil • Water

For the poori masala: • whole coriander seeds • cumin seeds • fennel seeds • black peppercorns • For the poori dough: • whole wheat flour (about 120 grams) • fine semolina (about 80 grams) • oil • urad dal (split black gram), soaked for 4 hours (about 50 grams) • green chilies + 1/2 inch ginger • turmeric •

onion • boiled potatoes • Sev puri shells (as needed) • green chutney • Tamarind sweet and sour chutney (as needed) • Sev (as needed) • Yogurt (as desired) • coriander-cumin powder • red chili powder • chaat masala • rock salt

puffed rice (about 50 grams) • onion • tomato • green chilies • fine sev • spicy snack mix • mustard oil • Black salt, to taste • tamarind chutney (optional) • Cilantro, as needed for garnish • lemon

For the Poori: 6 1/2 cups whole wheat flour (about 800 grams) • Refined oil (for frying) • For the Halwa: 3/4 cup whole wheat flour (about 100 grams) • ghee (about 150 grams) • sugar (about 65 grams)

puffed rice • small onion, finely chopped • large potato, boiled and chopped • chopped cilantro • large tablespoons sweet and tangy chutney • sev (crispy chickpea noodles) • tomato, chopped

all-purpose flour (about 120 grams) • semolina (sooji, about 10 grams) • salt • carom seeds (ajwain) • ghee (for mixing into the dough) • Oil as needed, for frying

pani puri chips • dried yellow peas, soaked overnight (about 200 grams) • onions (for making the peas) • green chilies • tomatoes • bulb garlic • red chili powder • turmeric powder • coriander powder • garam masala powder, 1 teaspoon panch phoron • mustard oil (for cooking the peas) • Salt, to taste •