Date

soft, pitted dates (about 75 grams) • mixed cashews, almonds, pistachios, and grated coconut (about 60 grams total) • roasted poppy seeds (about 8 grams) • ghee (about 10 grams) • ground dried ginger

dates (about 3 1/2 cups, pitted and chopped) • Ghee as needed (clarified butter) • almonds (about 70 grams) • cashews (about 70 grams) • walnuts (about 60 grams) • pumpkin seeds (about 60 grams) • sunflower seeds (about 60 grams) • poppy seeds (about 30 grams) • raisins (about 50 grams) • shredded coconut (about 80 grams) • nutmeg powder

whole milk (about 500 grams) • heavy cream • cornstarch • sugar • mixed cashews, raisins, almonds, and dried dates, powdered or finely chopped • cardamom pods, crushed • vanilla extract

For the batter • all-purpose flour (about 120 grams) • semolina (about 40 grams) • rice flour (about 30 grams) • date palm jaggery water (about 240 ml) • oil • For the stuffing • milk (1 liter) • grated coconut (about 40 grams) • rice flour (about 60 grams) • semolina (about 10 grams) • Jaggery, to taste •

whole milk (about 1.5 liters) • vermicelli (about) • dried dates (or regular dates) • cashews • almonds • golden raisins • charoli nuts (or substitute with pine nuts) • pistachios • ground green cardamom • saffron strands • Sugar to taste, • ghee (clarified butter) •

thin vermicelli noodles • whole milk (1 liter) • almonds, cashews, and pistachios (finely chopped) • dates • golden raisins • ghee • mawa (khoya) • saffron • rose water • sugar • salt • ground cardamom

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, •

cashews (about 35 grams) • almonds (about 35 grams) • raisins • melon seeds (about 20 grams) • dates, pitted and chopped (about 75 grams) • shredded coconut (about 80 grams) • edible gum (gond) (about 10 grams) • Ghee, • powdered sugar (about 25 grams) • Dried and fresh rose petals,

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 •

papdi (crispy puris) • green chili chutney • tamarind-date chutney • sev (crispy chickpea noodles) • boiled potatoes • plain yogurt (about 120 ml) • sugar • onion • cilantro • coriander-cumin powder • red chili powder • rock salt •

medium spinach leaves • chickpea flour (about 60 grams) • rice flour (about 16 grams) • carom seeds (ajwain) • turmeric powder • red chili powder • Salt to taste • Oil, as needed, for frying • cilantro chutney (about 60 ml) • date-tamarind chutney (about 60 ml) • fresh yogurt, whisked (about 60 ml) • sev (crispy chickpea noodles) (about 15 grams) •

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, •

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 •

soaked chickpeas (250 grams) • baking soda • turmeric powder • asafoetida (hing) • red chili powder • Salt to taste • boiled potatoes • bread • turmeric powder • asafoetida (hing) • roasted cumin powder • Salt to taste •

black carrots (about 1 kg) • sugar (about 65 grams) • whole milk (about 500 ml) • mixed nuts and dried fruits (almonds, raisins, charoli nuts, coconut, dried dates), finely chopped • heavy cream (about 120 ml)

pani puri shells • large potatoes • black chickpeas (kala chana) • red chili powder • garlic paste • black salt • Salt, to taste • chaat masala • onion, finely chopped • small bowl green cabbage, finely chopped • Salt, to taste • small bowl tamarind •

vermicelli noodles (Bambino brand or similar) • milk (500 ml) • sugar, or to taste • cardamom powder • Finely chopped mixed dried fruits • dried figs • dates (optional) • ghee

dried white peas (about 200 grams) • potato • onion • tomatoes • oil (45 ml) • asafoetida (hing) • turmeric powder • red chili powder • pav bhaji masala • tamarind-date chutney • coriander-cumin powder • garlic chutney •

sweet potatoes (about 500 grams) • bread crumbs (about 15 grams) • chili powder • chaat masala • roasted cumin powder • Black salt, to taste • or as needed oil • For topping the tikkis: • small onion • tomato • chopped cilantro (about 10 grams) • cilantro-mint chutney (about 120 ml) •

papdi puris (crispy round crackers) • sev (thin crispy chickpea noodles) • boiled and mashed potatoes (seasoned with salt and red chili powder) • cilantro chutney • garlic chutney • date-tamarind chutney • onions, finely chopped • finely chopped cilantro • Chaat masala, to taste

mixed flour (about 120 grams) • whole wheat flour (about 60 grams) • ghee (about 120 ml) • milk (about 240 ml) • sugar (about 200 grams) • shredded coconut (about 40 grams) • raisins, fox nuts (makhana), and dried dates (chhuhara), finely chopped (about 60 grams total) • cashews, chopped • almonds, chopped • charoli nuts (about 16 grams) • milk powder (about 16 grams) • fennel seeds

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 •

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 •

small onion, finely chopped • medium tomato, finely chopped • Chopped fresh cilantro, • green chilies, finely chopped • puffed rice (about 50 grams) • roasted peanuts • mixed savory snack mix (namkeen) • crispy crackers (mathri) • Juice of 2 lemons • sweet and tangy tamarind chutney or sonth (tamarind-date chutney) • cilantro chutney • chaat masala •

whole wheat flour (about 350 grams) • milk (about 1/2 liter) • small bowls sugar • raisins • charoli nuts • coconut, half chopped into small pieces, half grated • finely chopped dried dates • black peppercorns, coarsely crushed • green cardamoms, crushed • black cardamoms, coarsely crushed • fennel seeds • Oil for frying

sev puri (about 250 grams) • onion, finely chopped • boiled potatoes • Cilantro, • small bowl fine sev • small bowl jaggery • small bowl seedless dates • small bowl seedless tamarind • red chili powder • black salt • coriander-cumin powder • small bowl mint leaves •

any salted crackers or savory biscuits • boiled potatoes • onion, finely chopped • chaat masala • green chutney • sweet and tangy tamarind-date chutney • fine sev (crispy chickpea noodles) • fresh cilantro leaves, finely chopped

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 •

whole milk (1 liter) • vermicelli (30 grams) • almonds • cashews • raisins • chironji nuts • pistachios • dried dates (chuhara) • sugar, or to taste • ghee