Soak the Alphonso mangoes in water, peel them, cut them into large chunks, and blend them in a mixer jar along with sugar. Add a little cold water (about 1/4 cup) as needed, and blend until smooth. Transfer the mixture to a bowl, sprinkle cardamom powder and dry ginger powder over it, and mix well. Place it in the refrigerator. Serve chilled in a thali.

In a pan, prepare a *tadka* (tempering) by heating oil and adding cumin seeds, asafoetida, green chilies, and curry leaves. Add the boiled and chopped potatoes to this mixture. Add salt, turmeric powder, red chili powder, roasted coriander-cumin powder, and garam masala, then mix thoroughly. Now, stir in the lemon juice and sugar. Garnish with fresh green coriander leaves.

In a bowl, combine wheat flour, semolina, salt, and oil; add water as needed to knead a slightly firm dough. After 10 minutes, knead the dough again thoroughly, divide it into small balls, and roll them out into puris. Heat oil over medium flame and deep-fry all the *puris*.

The mini lunch thali—featuring *Aamras*, *Puri*, and *Aloo ki Sabzi*—is now ready to be served.

Serve the potato curry and *puris* piping hot, and the *Aamras* nice and cold. A side of raw mango pickle (*Kacchi Keri ka Achar*) adds an extra burst of flavor to the meal.