• 1 tbsp cooking oil
• 1 tsp cumin seeds
• 1/4 tsp Nigella seeds (Kaloongi)
• 3 medium sized potatoes
• 1/2 tsp red chili powder or to taste
• 1/2 tsp crushed red chili
• 1/4 tsp chaat masala
• salt to taste
• 1/2 tsp coriander powder
• 1/4 tsp turmeric
• 1 1/2 cup water
• greed chilies
• fresh coriander leaves

Ingredients for making Green Chatney

• mint leaves (a handful quantity)
• 2-3 clove garlic
• 1-2 green chilies
• ¼ tsp black salt
• ½ tsp chaat masala
• ¼ cup tamarind pulp (imli ka ras)
• ½ cup yogurt (adha cup dahi)

Ingredients for making Imli Sauce

• ½ cup tamarind pulp (imli ka ras)
• ½ tsp crushed cumin seeds (koota hoa dhaniya)
• 1 tbsp sugar
• ½ tsp black salt
• ½ tsp red chili powder

Daal kabab

• 1 cup split bengal gram (channay ki daal)
• 2 potatoes (of medium size)
• 1 cinnamon stick (dar cheeni)
• 3-4 cloves garlic
• 1 tsp cumin seeds (dhaniya)
• 6-8 round red chilies
• ¼ tsp black pepper corns
• salt to taste
• ¼ tsp turmeric (haldi powder)
• 2 glasses water
• ½ tsp chaat masala
• 2 tbsp cornflour

Other ingredients

• 3 eggs
• oil for frying
• buns as required
• cabbage
• cucumber
• tomato
• onion

Ingredients for Aloo ki Chatney

• 1 piece Potato boiled
• 2 tbsp Tamarind Pulp Imli ka ras
• ½ tsp Red chili powder
• ¼ tsp Red Chilies Crushed (Laal Mirchain Koti Hui)
• ¼ tsp Cumin powder
• 1 pinch Turmeric (Haldi)
• ½ tsp Chaat masala
• ½ tsp Coriander powder Dhania powder
• 1 pinch Citric acid Tatri
• 1 pinch Orange Food Color (Zarda Rang)
• salt to taste
• 1 tsp Sugar
• ½ tsp Corn flour
• ½ cup water

Samosa Stuffing

• 2 – 3 tbsp Oil
• 1 piece Onion small sized
• ½ tsp Garlic
• 1 tsp Red Chilies Crushed (Laal Mirchain Koti Hui)
• ½ tsp Crushed Cumin seeds (Zeera kota hua)
• 1 tsp Coriander (Dhaniya)
• 1 pinch Turmeric (Haldi)
• ½ tsp Chaat masala
• Salt to taste
• 1 Green Chili finely chopped
• 4 – 5 leave Dried mint leaves
• 2 pieces Potato large in size and already boiled.
• ½ piece Lemon

Smosa Dough

• 2 cups Refined flour
• 1 tsp Salt
• ½ tsp Cumin seeds
• 2 tbsp Clarified butter (Ghee)
• Water as needed

Apricot Sauce (Khubani ki Chatni)

• 200 grams Dried Apricots (Sookhi Khoobani) Soaked overnight
• 1 ½ cups Fresh water
• 5 – 6 leaves Dried mint leaves (Sokhay poodinay k patay)
• ½ tsp Red chili powder (laal mirch) to taste
• ¼ tsp Salt or to taste
• Cornflout mixed in water as required
• 1 tbsp Sugar (optional)

PLUM SAUCE (ALOO BUKHARA CHATNI)

• 200 grams Dried Plums (Sookhay aloo bukharay) Soaked overnight
• ½ cup Tamarind Pulp (Imli ka goda)
• 1½ cups fresh water
• ⅛ tsp Black salt (Kala namak)
• ⅛ tsp Regular salt
• 1 tsp Paprika powder for color
• 3 tbsp Sugar
• 1 tsp Cornflour mixed with water

LADDU PEETHI (Lentil Patties)

• ¾ cup each Split Bengal and Urad Lentil (Channay aor Maash ki daal) Soaked overnight
• 1 ½ tsp Cumin Seeds (Sabut Zeera)
• Salt to taste
• ½ tsp Crushed red Chili (Kootay hue laal mirch) or to your taste
• 1 tsp Baking powder