Pakora

(about 1/2 cup or 80 grams) sabudana (tapioca pearls) • potatoes • peanut powder • farali flour (you can also use amaranth flour) • green chilies • chopped cilantro • black pepper powder • lemon juice • sugar • Oil, as needed, for frying • Sendha namak (rock salt), to taste

For the Kadhi • fresh plain yogurt (about 480 ml) • chickpea flour (besan) (about 24 grams) • grated ginger • fenugreek seeds • mustard seeds • asafoetida (hing) • turmeric powder • whole dried red chilies • Salt to taste • mustard oil • For the Pakora •

bell peppers • chickpea flour (besan) + 1/4 cup rice flour (about 100 grams total) • Oil for frying • Spices: • whole coriander seeds, 1 teaspoon fennel seeds, 1/2 teaspoon carom seeds (ajwain), 1 teaspoon cumin seeds • salt, 1 teaspoon dried mango powder (amchur), 1 teaspoon chili flakes, 1/4 teaspoon turmeric, 1/4 teaspoon asafoetida (hing) • green chili, finely chopped • piece ginger, finely chopped • garlic cloves, finely chopped • dried fenugreek leaves (kasuri methi) • chopped cilantro • chaat masala

potato • onion • green chilies • Cilantro, • ginger-garlic paste • asafoetida • chickpea flour (besan) (about 30 grams) • rice flour (about 8 grams) • lemon juice • carom seeds (ajwain) • red chili powder • turmeric powder •

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) •

potatoes • chickpea flour (about 240 grams) • rice flour (about 16 grams) • turmeric powder • carom seeds (ajwain) • red chili flakes • chopped cilantro • asafoetida (hing) • Salt to taste • Water • Oil as needed for frying pakoras

onions • potatoes • chickpea flour (about 120 grams) • Salt to taste • carom seeds (ajwain) • red chili powder • chaat masala • green chili, chopped • cilantro, chopped • Oil, as needed, for frying

onions • + 1 teaspoons salt • Oil for frying • rice flour (about 30 grams) • chickpea flour (besan) (about 150 grams) • whole coriander seeds • cumin seeds • fennel seeds • black peppercorns • ginger-garlic, crushed • green chili, finely chopped • cilantro, chopped (about 10 grams) •

chickpea flour (about 200 grams) • plain yogurt (about 500 grams) • Oil, as needed, for frying • coriander powder • turmeric powder • Salt, to taste • Kashmiri red chili powder • asafoetida (hing) • carom seeds (ajwain) • medium onions, chopped • whole dried red chilies • curry leaves •

rice flour (about 60 grams) • all-purpose flour (about 120 grams) • Salt to taste • turmeric powder • chaat masala • Oil as needed for frying

chickpea flour (about 200 grams) • Salt to taste • turmeric powder • garlic paste • chili powder • asafoetida • oil • Oil as needed for frying • Water • dried red chilies • curry leaves • plain yogurt (about 120 ml)

green moong dal (about 200 grams) • fenugreek leaves (about 5 grams) • green chilies • -inch piece of ginger • carom seeds (ajwain) • rice flour • baking soda • cilantro • Salt to taste

onions • potato • green chilies • chickpea flour (about 120 grams) • salt, or to taste • red chili powder • turmeric powder • fennel seeds • carom seeds (ajwain) • Oil, for frying

chickpea flour (besan) (about 40 grams) • plain yogurt (about 120 grams) • bay leaf • whole cloves • small green cardamom pods • black mustard seeds • asafoetida (hing) • cumin seeds • whole black peppercorns • piece ginger, finely chopped or grated • ground coriander • ground turmeric •

chickpea flour (about 60 grams) • small onion • green chili • little fresh cilantro • carom seeds (ajwain) • baking soda • salt • red chili powder • Oil for frying