Thin

chickpea flour (besan) (about 120 grams) • thin buttermilk (about 720 ml) • Salt to taste • asafoetida (hing) • green chili and ginger paste • mustard seeds for tempering • fresh grated coconut for filling (about 20 grams)

boiled potatoes (about 400 grams) • Boiled yellow peas, • turmeric powder • Sweet tamarind chutney, • Tangy green chutney, • Whisked plain yogurt, • Fine sev (crispy chickpea noodles), • Papdi (crispy crackers) or thin matri, • Pomegranate seeds, • Finely chopped onion, • Finely chopped cilantro, • roasted cumin powder •

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

For Nihari Masala: • blades mace • bay leaves • black cardamom pods • green cardamom pods • whole cloves • cumin seeds (about 7 grams) • coriander seeds (about 7 grams) • fennel seeds (about 2 grams) • small piece nutmeg • black peppercorns • dried red chilies •

thin vermicelli • milk (1 liter) • sugar (about 100 grams) • cardamom powder • ghee

potatoes • bell pepper • onion • green onions • garlic, finely chopped • -inch piece ginger, cut into thin strips • white sesame seeds • soy sauce • tomato ketchup • chili sauce • Salt to taste • all-purpose flour (about 24 grams) •

dried Kashmiri red chilies or dried pickling red chilies • dried thin hot red chilies • oil (120 ml) • cornstarch • soy sauce • tomato ketchup • sugar • salt • citric acid • black pepper powder • finely chopped garlic (about 130 grams) • finely chopped ginger (about 15 grams) •

whole wheat flour (or 1 cup all-purpose flour and 1 cup whole wheat flour) (about 250 grams total) • salt • oil • Water as needed for kneading the dough • butter • oil • soy granules • green bell pepper (cut into 1-inch thin strips) • large tomato (cut into 1-inch thin strips) • large onion (cut into 1-inch thin strips) • ginger (finely chopped) • garlic (grated) •

For the chole (chickpeas) • chickpeas (about 200 grams) • tomatoes, pureed • green chilies • ginger paste • cloves • small piece cinnamon stick • Kashmiri red chili powder • coriander powder • turmeric • asafoetida (hing) • Salt to taste •

white chickpeas (about 200 grams) • ginger, cut into thin strips • garlic paste • cumin seeds • red chili powder • Kashmiri red chili powder • coriander powder • garam masala • chana masala • cilantro leaves (about 15 grams) • Salt to taste • asafoetida (hing) •

basmati rice (about 200 grams) • split yellow moong dal (about 100 grams) • ghee • fresh coconut, finely chopped • -inch piece ginger, finely sliced into thin strips • green chilies, slit • whole black peppercorns • and 2 green cardamom pods • dried red chilies • asafoetida (hing) • cumin seeds and 1/2 teaspoon mustard seeds • cashews, 4 almonds, and raisins (optional) •

puris (crispy flat puris for chaat) • fine sev (thin crispy chickpea noodles), or as needed • boiled potatoes, finely chopped • small onions, finely chopped • tamarind chutney • green chutney (cilantro-mint chutney) • garlic chutney

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

eggplant (long and thin variety) (about 500 grams) • tomatoes, pureed • mustard powder • coriander powder • each turmeric, red chili powder, black pepper, and cumin powder • asafoetida (hing) and garam masala powder • mustard oil (about 120 ml) • panch phoron (Bengali five-spice mix) and 2 dried red chilies • Salt to taste

long, thin eggplants • onion, sliced • onion, finely chopped • tomato, finely chopped • –4 green chilies • –6 garlic cloves • whole coriander seeds (about 12 grams) • fennel seeds (about 12 grams) • fenugreek seeds • –6 dried red chilies • nigella seeds (kalonji) • dried mango powder (amchur) •

crispy papdi (chaat puri) • boiled potato • tomato • fresh yogurt (about 30-45 ml) • green cilantro chutney • tamarind sweet and sour chutney • nylon sev (thin crispy chickpea noodles) (about 10-15 grams) • fresh cilantro, finely chopped • red chili powder • salt • chaat masala

large bowl thin poha (flattened rice) • onion • green chili • curry leaves • little cilantro • freshly grated coconut • sugar • roasted peanuts • asafoetida (hing) • mustard seeds • cumin seeds • oil

thin poha (flattened rice) (about 500 grams) • peanuts (about 70 grams) • dried coconut slices (about 20 grams) • cashews and almonds (about 30 grams total) • roasted chana dal (about 30 grams) • curry leaves • green chilies • turmeric • chaat masala • powdered sugar • Salt to taste • Oil

whole milk (about 500 grams) • sugar (adjust to taste) • custard powder • small handful of thin fried vermicelli noodles (use any size you like) • basil seeds (sabja seeds) • Ice cream as needed (any flavor you like) • Chopped pistachios • Red syrup as needed (such as rose syrup) • Mixed fruits as needed – mango, banana, pomegranate, sapodilla (use any seasonal fruits you like), chopped • yellow food coloring

milk (about 360 ml) • thin vermicelli • sugar • cardamom powder • Cashews, almonds, raisins, coconut

all-purpose flour (about 250 grams) • carom seeds (ajwain) • ghee or oil for shortening • Water • boiled potatoes • green peas • finely chopped green chilies • -inch piece ginger, cut into thin strips • finely chopped cilantro • coriander powder • dried mango powder (amchur) • Salt to taste •