Dry Aloo Chaat

Ingredients	Quantity
Potatoes scrubbed & boiled	2
Small cauliflower	1
Coriander finely chopped	1 tsp
Mint leaves finely chopped	5 to 7
Tiny green chillies finely chopped	1
Chaat masala	½ tsp
Salt	to taste
Lemon juice	½ tsp
Oil	2 tbsp

Do not peel potatoes.

Cool and chop into chunks.

Clean and break cauliflower in medium sized florets.

Dip in boiling hot water for 5 minutes.

Drain and keep aside.

Heat oil in a heavy pan.

Fry chunks of potato and cauliflower some at a time.

Fry to a crisp golden brown.

Drain and keep on kitchen paper to soak excess oil.

Take all ingredients in a large bowl.

Add fried piece of potato and cauliflower.

Toss with a fork till pieces are well coated with seasoning.

Serve immediately.

Corn Bhel

Ingredients	Quantity
Fresh corn meal	1 cup
Grated carrot	½ cup
Onion – chopped fine	1 medium
Tomato – chopped fine	1 medium
Coriander – chopped fine	½ cup
Potato boiled	1 large
Curd or plain yoghurt	½ cup
Sev (fine)	½ cup
Chat masala	1 tsp
Lime juice	1 tsp
Green chilly finely chopped or equivalent paste	1
Powdered sugar	½ tsp
Cumin seeds powdered	½ tsp

Tie the curd in a muslin cloth for 2 hours. Chop potato finely. Keep aside sev and half the coriander. Just before serving mix ingredients well in a large mixing bowl. Transfer to individual bowls. Garnish with sev and coriander. Serve with milk Shakes or tea.

Chhole Alu

Ingredients	Quantity
Kabuli channa	250gms
Powdered jaggery	20gms
Tamarind	Lemon – size
Green chillies – slit	6
Garam masala	1 tbsp
Cumin seeds – roasted & ground	1 tbsp
Ground shajeera	1 tbsp
Chilli powder	1
Ground cardamoms	½ tsp
Potatoes – boiled and cubed	2 medium
Onion – cut into thin rings	2 large
Coriander leaves	1 bunch
Mint leaves – finely chopped	few
Lime – cut into wedges	1

Soak channas in water overnight. Next morning, boil them with a pinch of soda and salt until tender and dry. Heat 4 tablespoons of ghee and put in ginger and onions and fry until the mixture turns limp and almond colored. Add tomatoes and spices and cook until the ghee starts separating. Mash with a wooden spoon to a smooth paste then put in 1 cup water and jaggery and channas. Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook until the chillies are done. In the meantime soak tamarind in 4 tablespoons water until soft, squeeze out the pulp and put into the channas. Mix well and then cook until the gravy turns quite thick. Remove from fire and serve hot garnished with onion rings, minced chillies, coriander, mint and lime wedges.