Dahi

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 •

rice (about 200 grams) • split mung beans with skin (about 100 grams) • Salt to taste • Water • ghee or oil • mustard seeds • sour yogurt or buttermilk (about 480 ml) • whole wheat flour or chickpea flour (about 16 grams) • garlic paste • green chili, finely chopped • Salt and red chili powder to taste • Fresh cilantro

urad dal (about 200 grams) • Salt to taste • Oil as needed (for frying) • plain yogurt (about 500 grams) • Some sweet tamarind chutney • little red chili powder • little roasted cumin powder • Some pomegranate seeds for garnish • sprigs of fresh cilantro • little fine sev

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,

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, •

golgappa (pani puri shells) • medium boiled potatoes • yogurt (about 60 ml) • tamarind chutney (about 30 ml) • Salt to taste • red chili powder • cumin powder • sev (crispy chickpea noodles)

urad dal (split black gram) (about 200 grams) • -inch piece ginger, grated • green chilies • sugar • oil • salt • Oil, as needed, for frying • water (1 liter) • asafoetida (hing) • plain yogurt (about 480 grams) • sugar • Black salt, to taste •

fresh plain yogurt (about 360 ml) • eggplants • oil (about 45 ml) • salt • red chili powder • oil (about 60 ml) • salt • turmeric powder • cumin powder • dried mango powder (amchur) • Kashmiri red chili powder • chili flakes •

split moong dal with skin (about 500 grams) • thick yogurt (about 500 grams) • vegetable oil (about 500 grams) • Salt to taste • little fresh cilantro • roasted cumin powder • Red chili powder • black pepper powder • little fresh ginger as needed

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 •

soaked split yellow moong dal (about 1/2 cup or 100 grams) • sweetened yogurt (about 1 cup or 240 ml) • Tamarind sweet chutney, to taste • Green chutney, to taste • Papdi (crispy flour crackers), • Salt, to taste • roasted ground cumin • crushed red chili flakes • Oil, as needed for frying

all-purpose flour (maida) • clarified butter (ghee) for shortening • salt • carom seeds (ajwain), crushed • Dried fenugreek leaves (kasuri methi), to taste • Oil, as needed, for frying • (For assembling the chaat) • plain yogurt (dahi) • Salt, to taste • Red chili powder, to taste • roasted cumin powder • Chaat masala, to taste •

urad dal (about 250 grams) • plain yogurt (about 1 kilogram) • cumin powder • coarsely ground black pepper • asafoetida (hing) • Salt, to taste • powdered sugar (for topping the Dahi Vada) • black salt • roasted cumin powder • roasted red chili powder • Mustard oil, as needed, for frying the vadas • Tamarind chutney,

chicken (500 grams) • ginger paste • garlic paste • tomato, pureed • garam masala powder • chicken masala powder • turmeric powder • medium onions • chili powder • plain yogurt (about 120 ml)

For making papdi • all-purpose flour (about 120 grams) • semolina (about 40 grams) • oil or ghee for shortening • salt • carom seeds (ajwain) • Water • Oil for frying • For making chaat • plain yogurt (about 480 grams) • sugar • black salt •

For the Papdi: • all-purpose flour (about 120 grams) • salt • carom seeds (ajwain) • water (about 60 ml) • oil plus more as needed for frying • For assembling the chaat: • large potatoes, boiled and finely chopped • onions, finely chopped • whipped yogurt (about 480 ml) + 4 tablespoons powdered sugar • Spicy green chutney, • Tamarind-date sweet chutney, •

store-bought golgappa (pani puri) chips • peanuts (about 35 grams) • oil • plain yogurt (about 60 ml) • black salt • red chili powder • chaat masala powder • boiled kidney beans, chickpeas, or garbanzo beans (about 40 grams) • mixed savory snack (namkeen) • medium onion, finely chopped • tamarind chutney • Oil as needed for frying chips

Purified puris, • For the ragda: • dried white peas, soaked (about 250 grams) • turmeric • baking soda • roasted cumin powder • black salt • Salt, to taste • For the green chutney: • cilantro • mint leaves • green chilies •

split and husked moong dal (about 250 grams) • thick plain yogurt (about 500 grams) • sugar • cumin seeds • -inch piece fresh ginger • green chilies • asafoetida (hing) • red chili powder • roasted cumin powder • Chaat masala, • Sweet tamarind chutney, • Mint-cilantro chutney, •

flattened rice (poha) (about 40 grams) • plain yogurt (about 120 grams) • chopped fruit of your choice • finely chopped cucumber • sugar, or to taste • roasted split chickpeas (dalia) • milk • ghee (clarified butter) • pomegranate seeds • grated ginger • green chili, chopped • cumin seeds •

eggplant, sliced into rounds (about 500 grams) • garlic paste • tomato puree (about 120 ml) • ginger paste • plain yogurt, whisked (about 240 ml) • Salt, to taste • red chili powder • turmeric powder • ground coriander • garam masala • fried onions (about 60 grams) • fried garlic •

large eggplant • onion • tomatoes • green chilies • garlic cloves • -inch piece of ginger • oil • plain yogurt (60 ml) • Spices.. • cumin seeds • turmeric powder • red chili powder •

puris • small bowl plain yogurt • For green chutney • Green chili, cilantro, and potato sev • For tamarind chutney • tamarind (50 grams) • red chili powder • cumin powder • coriander powder • chaat masala powder • sugar • Black salt, to taste

urad dal (about 250 grams) • moong dal (about 100 grams) • raisins • asafoetida • Salt, to taste • Oil, • fresh plain yogurt • Tamarind chutney, • Black salt, to taste • roasted cumin powder • red chili powder • –3 tablespoons pomegranate seeds •

moong dal (split yellow mung beans) (about 100 grams) • urad dal (split black gram) (about 100 grams) • green chilies, finely chopped • cumin seeds • grated ginger • salt • oil for frying (about 240 ml) • plain yogurt, whisked, for serving (about 120 ml) • salt • sugar • red chili powder • roasted cumin powder •

boiled potatoes • puris for pani puri • finely chopped onions • finely chopped tomato • finely chopped green chili • whipped yogurt (about 240 ml) • Tamarind and jaggery chutney, as needed (homemade or store-bought) • Cilantro-mint chutney, • black salt • regular salt • dried mango powder (amchur) • chaat masala •

urad dal (split black gram) (about 200 grams) • moong dal (split yellow lentils) (about 100 grams) • green chili and ginger paste • raisins • plain yogurt (about 240 ml) • salt, 1 teaspoon sugar • For garnish: green chutney, tamarind chutney, pomegranate seeds, boondi • Chaat masala, cumin powder, red chili powder

moong dal (about 200 grams) • thick fresh yogurt (about 500 grams) • roasted ground cumin • red chili powder • Chaat masala, • Black salt, to taste • Cilantro-mint green chutney, • Sweet tamarind-date chutney, • Pomegranate seeds, • Savory snack mix (sev or similar), • asafoetida (hing) • cumin seeds •

urad dal, skinless (about 200 grams) • moong dal, skinless (about 100 grams) • fresh ginger • black cardamom pod • whole black peppercorns • green chilies • turmeric powder • plain yogurt (about 800 grams) • Salt, to taste • Vegetable oil, for frying the vadas • roasted cumin powder • red chili powder •

papdi (crispy flour crackers) • small bowl plain yogurt (about 1/2 cup or 120 ml) • sweet tamarind chutney (about 60 ml) • fine sev (crispy chickpea noodles) • salt • red chili powder • chaat masala • chopped fresh cilantro • chopped tomato and onion (about 1 cup or 150 grams) • boiled potato (about 75 grams)