Wheat bread

coarse whole wheat flour (about 500 grams) • carom seeds (ajwain) • ghee (for mixing into the dough) (about 180 ml) • rock salt • warm water (about 300 ml)

whole wheat bread • medium boiled potatoes, mashed • small onion, finely chopped • green chili, finely chopped • chopped cilantro • lemon juice • red chili powder • chaat masala • Salt to taste • oil (for brushing) • Water

coarsely ground whole wheat flour (about 375 grams) • oil (about 60 ml) • Salt, to taste • cumin powder • water (about 240–360 ml)

ball of whole wheat dough • cumin seeds • Ghee,

bread (white, whole wheat, or multigrain, as preferred) • mawa/khoya or soft dried milk solids (about 100 grams)

split chickpeas (chana dal) (about 200 grams) • jaggery (about 100 grams) • whole wheat flour (about 130 grams) • all-purpose flour (about 65 grams) • Oil • chickpea flour (besan) (about 50 grams) • semolina (sooji) (about 80 grams) • Salt to taste • cardamom pods, seeds ground • ghee

whole wheat bread • leftover pav bhaji • chickpea flour (about 120 grams) • rice flour (about 16 grams) • milk (about 240 ml) • onion, finely chopped • cheese • Cilantro, chopped • red chili powder • turmeric powder • Salt, to taste • ketchup (about 120 ml) •

To boil the dal: • split chana dal (about 200 grams) • turmeric powder (optional) • salt • water (about 700 ml) • For sweet puran filling: • ghee • sugar, or to taste (about 100 grams) • salt (optional) • cardamom powder • grated nutmeg • shredded coconut •

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 •