Aloo Tikki Chole

Ingredients

Main	Spices	Seasoning	Generic
2 Large Potatoes	1 tsp Turmeric	Crisp Thin Sev	Oil
1/2 cup Peas	1 tsp Dhania Jeera	Tamarind Date Chutney	Salt
Bread Crumbs	1/2 tsp Chat Masala	Dhania Chutney
	1/2 tsp Aamchur	Finely Chopped Onion
		Fresh Dhania
		Fresh Lemon

Method
Refer here for Chole Recipe
Pressure cook the potatoes for 3 whistles and boil the peas for about 6-8 minutes.
Mash them together with the turmeric, salt, dhania jeera, aamchur and chat masala.
Shape them into tikkis.
Heat a skillet with 2-3 tsp of Oil.
Spread the bread crumbs on a plate and toss each tikki in it and set on the skillet to roast on medium heat.
Roast both sides until golden and crisp.
To assemble:
Set two tikkis on a plate and cover generously with Chole.
Splash a tablespoon of both chutneys and some chat masala.
Garnish with Sev, Dhania and lemon juice and serve hot.

Pani Puri

Ingredients for Pani and Filling

Main	Spices
1/2 bunch Dhania	1 tbsp Pani Puri Masala
1 bunch Mint	1 tsp Chat Masala
1 medium Potato	1/2 tsp Black Salt
Tamarind	8-10 Green Chillies
Boondi	1 tbsp Jeera Powder
1 can Garbanzo Beans	Salt
OR
1 cup Yellow Watana
Dhania Chutney
Tamarind Date Chutney
Puris

Ingredients for making puris:

Main	Spices/Tadka	Generic
2 cups Sooji	1 pinch Chat Masala	Oil
1 tbsp Rice Flour		Salt

Method
For the Puri-->
Blend the sooji, rice flour, salt to taste and chat masala with as litle water as possible and knead into a stiff dough.
Let it sit covered for about 30 mins.
Heat a roti maker to just warm setting.
Pinch 4-5 tiny balls of the dough and press lightly.
Pick up the lid quickly and remove the flattened puris immediately.
Make as many flat puris as needed and set aside.
Heat oil in a kadhai and wait until it gets really hot.
Deep fry the flattened puris and drain on a paper towel.
Keep in an airtight container.

For the Pani -->
Thoroughly wash the leaves in running water and soak in cold water for 15 minutes.
Grind them along with the green chillies and 2 cups water into a very very fine paste.
If using fresh tamarind, take a lemon sized ball and extract its essence in about 6-8cups of water.
If using Tamicon paste, dissolve about 1 tbsp in 6-8 cups of water.
Add all the spices to the tamarind water and boil it for a few minutes.
Let this cool completely for 30 minutes or so.
Add in the dhania pudina and chilli paste to this water and blend well.
To serve immediately, add a few ice cubes or chill in the fridge for a few hours before serving.

For Puri filling -->
Boil and mash the potato.
If using Yellow Watana, it needs to be soaked for 8-10 hrs before use.
Pressure cook the garbanzo beans/Yellow Watana in a cup of water for at least 5 whistles.
Lightly toss together the potato and beans and season with black salt and chat masala.
Just before serving, take a cup of boondi and pour 1-2 tbsp of Spicy pani on it.

To Assemple -->
Tap one side of the puri lightly to make an opening.
Fill in a little potato/beans mix
Top with a little Dhania and Tamarind-Date chutney, scoop some spicy Pani and serve.

Chole

Ingredients

Main	Spices	Seasoning	Generic
2 cans Garbanzo Beans	1 tsp Jeera	Fresh Dhania	Oil
1 medium Onion	1 tsp Mustard seeds		Salt
2 small Tomatoes	1 tbsp grated Ginger		Sugar
	1 tbsp minced Garlic
	Tamarind Paste
	1 Bay Leaf
	2 Moti Elaichis
	1 pinch Garam Masala
	2 pc Cloves
	1 tbsp Chole Masala
	1 tbsp Dhania Jeera Powder
	1 tsp Red Chilli powder
	1 tsp Turmeric

Method
Wash the Garbanzo beans and pressure cook them in 2 cups water for about 4 whistles.
Slice the Onion into very thin slivers.
Finely chop the tomatoes.
In a heavy bottom pan, heat 3-4 tsp Oil and splutter the mustard and jeera.
Add the ginger and garlic and saute until the raw smell disappears.
Add the bay leaf, cloves, moti elaichi and onions and a tsp of sugar and saute on a medium flame for two minutes and let then it carmelize for 5-7 minutes on a low flame.
Add the tomatoes and saute on medium flame until they start to get pulpy.
Add the turmeric, Chole masala, Dhania Jeera Powder, Garam Masala, Red chilli powder and 1 tsp Tamarind Paste and saute on medium flame until the masalas are well integrated and the oil starts to separate.
Take 3-4 tbsp of the pressure cooked beans and mash them with a heavy spoon.
Add the main beans and the mashed beans to the gravy along with the water it was cooked in.
Add salt and simmer this on a low flame for about 10-15 minutes to let the beans soak the gravy.
Garnish with fresh Dhania leaves and serve.

Puli Vitta Kootu

Ingredients

Main	Spices/Tadka	Generic
1 cup/can Garbanzo Beans	1 pinch Turmeric	Ghee
1 large Eggplant	1 tbsp Sambar powder	Salt
1 cup Tur Dal	1 tbsp Vathal Kuzhambu Powder
	1 tbsp Tamarind Paste
	1 tsp Jaggery
	1 tsp Mustard Seeds
	1 tsp Jeera
	1 tsp Urad Dal
	1 pinch Hing
	4-6 Curry Leaves
	1 tbsp Grated Coconut
	Fresh Dhania

Method
Pressure cook the Tur Dal and mash well.
Chop the eggplant into 1/2 inch cubes.
We can use either a can of Garbanzo beans or soak 1 cup of dried beans over night and pressure cook the beans for about three whistles.
If using fresh tamarind, dissolve the a lemon size ball of tamarind about 4-5 cups of water.
If using ready-made paste, dissolve the tamarind paste in 4-5 cups water.
In a pot, add the beans, eggplant and tamarind water.
Add the sambar powder, vathakuzhambu powder, turmeric and salt and bring to a boil.
After boiling for 3-4 minutes, set on a simmer for about 12-15 minutes until the beans and eggplant are cooked soft and tender.
Add the mashed tur dal, mix well and continue to simmer.
In a skillet, add 2 tsp ghee and let the mustard seeds splutter in it.
Add jeera urad dal, hing, curry leaves and roast until medium dark. Switch off the stove and add the grated coconut and saute for 1/2 a minute.
Add this tadka to the simmering pot and switch off the stove.
Season with fresh Dhania and serve.
Notes:
Eggplant can also be substituted for raw plantains in this recipe.
Also, Garbanzo beans can be substituted with Red Chori.