Chickpea flour

roasted gram flour (sattu) (about 240 grams), powdered sugar or to taste (about 200 grams), ground cardamom, almonds, finely chopped

chickpea flour (about 240 grams), semolina (about 80 grams), ghee (about 220 grams), khoya (mawa) (about 30 grams), powdered sugar (about 120 grams), cardamom powder, sliced almonds

chickpea flour (besan) for kadhi and fritters (about 150 grams), each turmeric, coriander, cumin, red chili powder, and garam masala, (about 1 cup) sour yogurt (about 240 grams), Salt to taste, Mustard oil as needed for frying, cumin seeds, plus another 1/2 teaspoon for tempering, dried red chilies and mustard seeds for tempering, asafoetida (hing) for fritters, kadhi, and tempering, curry leaves, finely chopped green chilies, little fresh cilantro (cilantro leaves), rice (about 400 grams)

Chickpea flour, (add more if batter is too thick) Water, Salt, Sazón Tropical (Badia), Mushroom seasoning (Badia), –2 tbsp Olive oil (for cooking), –3 tbsp Jerk marinade (Mama Kicks), Ripe peach (diced), Cucumber (diced), Roma tomato (diced), Red onion (finely chopped), Fresh cilantro (chopped)

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)

Ingredients for Rice -----, (about 3/4 cup or 150 grams) rice, Water, Ghee, For Kadhi ---, chickpea flour (besan), fenugreek seeds, (about 2 tablespoons or 25 grams) buttermilk or plain yogurt, Salt to taste, curry leaves, cumin seeds, asafoetida (hing)

chickpea flour (besan) (about 180 grams), semolina (rava) (about 30 grams), ginger paste, turmeric, salt

gram flour (besan) (about 100 grams), plain yogurt (about 50 grams), turmeric powder, red chili powder, roasted cumin powder, black pepper powder, carom seeds (ajwain), whole cumin seeds, fenugreek seeds (methi dana), asafoetida (hing), bay leaves, cinnamon stick

chickpea flour, water, salt, Olive oil,

roasted chickpea flour (sattu) (about 120 grams), jaggery, chopped into small pieces (about 180 grams), shredded coconut (about 40 grams), ghee (about 220 grams), almonds, chopped, raisins (about 20 grams), charoli nuts (about 10 grams), cashews, chopped, fresh cream (malai) (about 120 ml)

chickpea flour (about 250 grams), water (about 750 ml), Olive oil and salt,

chickpea flour (150 grams), plus 2 tablespoons water (500 grams), extra-virgin olive oil, salt, black pepper

chickpea flour (about 250 grams), water (about 600 ml), extra virgin olive oil, salt, Black pepper, to taste

chickpea flour (about 120 grams), plain yogurt (about 240 grams), rice flour (about 16 grams), ginger, green chilies, water (about 240 ml), Salt to taste, crushed dried fenugreek leaves (kasuri methi), red chili powder, For tempering:, vegetable oil, black mustard seeds

chickpea flour (about 240 grams), rice flour (about 16 grams), salt, or to taste, red chili powder, carom seeds (ajwain), Water,, For the stuffing, boiled potatoes, onion, finely chopped, green chilies, salt, or to taste, chaat masala and red chili powder

chickpea flour (about 500 grams), water (about 1.5 liters), salt (about 20 grams), olive oil (about 100 grams)

chickpea flour (about 150 grams), heaping tablespoon mixed fresh herbs, soy sauce (or tomato paste), fine salt, room temperature water (about 600 ml), For the breading:, little plant-based milk or lactose-free milk, As needed, breadcrumbs, little sunflower oil for breading, FOR THE WALNUT SAUCE:, small white bread roll, dried and broken into pieces, Scant 1/2 cup milk (add more if needed) (about 100 ml)

besan (chickpea flour) (about 240 grams), semolina (sooji) (about 160 grams), milk (about 30 ml), ghee (about 200 grams), sugar (about 200 grams), cardamom powder, orange food coloring, saffron strands, cashew and almond powder

chickpea flour (besan) (about 120 grams), sugar (about 200 grams), Yellow, red, and green food coloring,, melon seeds, raisins and chopped cashews, green cardamom pods, rose water or kewra water, edible silver leaf (chandi vark), Ghee, as needed, for frying the boondi