Badi

chickpea flour (besan) (about 120 grams) • turmeric • red chili powder • asafoetida (hing) • Salt, to taste • Water, • Oil, as needed, for frying • plain yogurt (about 240 grams) • chickpea flour (besan) (about 60 grams) • turmeric • ground coriander • garam masala •

For the wrapper • all-purpose flour (about 2 cups or 250 grams) • oil or ghee • salt • For the filling • soy chunks (about 1 cup or 100 grams) • green bell pepper, finely chopped • onion, finely chopped • garlic cloves, finely chopped • green chilies • oil • salt, or to taste •

For Methi Poori: • fresh fenugreek leaves (methi) • whole wheat flour (about 195 grams) • Juice of 1/2 lemon • turmeric powder • –2 tablespoons cooking oil (for shortening) • Salt, to taste • Cooking oil, as needed (for frying puris) • For Satvik Aloo Badi ki Sabzi (No Onion, No Garlic): • boiled potatoes • large Punjabi-style dried lentil dumplings (badi; use store-bought or homemade) • tomato •

chickpea flour (besan) (about 240 grams) • carom seeds (ajwain) • nigella seeds (kalonji) • Salt to taste • turmeric powder • red chili powder • dried red chilies • whole cumin seeds • cloves • Oil • sour yogurt (about 240 ml)

raw plantain, cut lengthwise (about 60 grams) • potato, cut lengthwise (about 60 grams) • drumstick (moringa) sticks, cut lengthwise • small bitter melon, finely chopped • sweet potato, cut lengthwise (about 60 grams) • eggplant, cut lengthwise (about 60 grams) • urad dal fritters (badi) • dried red chilies • white mustard paste • -inch piece ginger, ground • green chilies • bay leaves •