Chapatis

eggplant (250 grams) • onion-garlic paste • mustard seeds • Salt to taste • red chili powder • turmeric powder • coriander powder • fennel powder • dried mango powder (amchur) • asafoetida (hing) • garam masala • roasted peanut powder •

mutton liver (about 9 oz) • onions • ginger-garlic paste • coriander powder • cumin powder • mutton masala (or use garam masala if unavailable) • turmeric powder • red chili powder • Salt to taste • oil

leftover chapatis • large cup leftover Amritsari paneer bhurji • potato sev (crispy potato sticks) • butter (for toasting chapatis) • onion, finely chopped • chopped cilantro

chapatis • onions, finely chopped • green chilies, finely chopped • cheese • mayonnaise • boiled potatoes, mashed • tomato ketchup • chili flakes • butter • chaat masala • Salt, to taste

ball of whole wheat dough • cumin seeds • Ghee,

whole wheat flour (about 600 grams) • radishes • piece ginger • green chilies • salt • garam masala • carom seeds (ajwain) • Ghee, as needed, for cooking

leftover chapatis • bell pepper, cut into pieces (use green, red, and yellow bell peppers to make it colorful) • butter (about 50 grams), 2 tablespoons milk • black pepper powder • onion, sliced • little carrot, sliced • salt • green chili sauce • tomato ketchup

fresh chapatis • eggs • Salt, to taste • ginger, finely chopped • onion, finely chopped • Green chili, finely chopped, to taste • Cilantro, finely chopped, to taste • Oil or butter, as needed for cooking