Oh, so aamazing!

Ingredients

• Maida 2 cups
• Ghee  4 tsp
• Salt to taste
• Water to make the dough hard

Method

• Mix ingredients together in a mixing bowl, and make a firm dough.
• Keep covered for 30 minutes.

Kachori Filling Ingredients

• Split moong dal  ½ cup
• Sauf ½ tsp
• Jeera 1 tsp
• Hing a pinch
• Red chilli powder 1 tsp
• Haldi powder ½ tsp
• Salt to taste
• Besan 1 tbsp
• Black pepper (crushed) ½ tsp
• Sugar 1 tsp
• Oil 2 tbsp

Method

• Add besan and haldi and slightly roast it for two to three minutes.
• Add all ingredients and cook for five minutes till all ingredients are mixed, keep aside to cool to room temperature.

Kachori Assembly

• Divide dough into 10 equal portions.
• Shape each portion into a small ball and flatten.
• Press centre of flattened dough ball, and make a cavity.
• Fill cavity with stuffing, bring sides together to seal.
• Roll back the dough and flatten slightly.
• Fry kachori in medium hot oil till brown and crisp.
• Serve hot with pudina chutney.

Mango Thandai

Ingredients

• Aamras 200 gm
• Thandai syrup 150 ml
• Milk 1 litre
• Sugar 150 gm
• Almonds 10 gm
• Pistachios 10 gm
• Kesar 2 mg

Method

• Boil milk and keep it aside to bring it to room temperature, once the milk reaches room temperature cool in refrigerator.
• Remove cold milk and add sugar, stir and dissolve the sugar.
• Add the rest of the ingredients and stir well.
• Garnish with saffron.
• Serve chilled, preferably.

Kacchi Kairi Khichiya Chaat

Ingredients

• Khichiya papad 2
• Onion 1 medium (finely chopped)
• Tomato 1 (finely chopped)
• Chaat Masala to taste
• Roasted peanuts 2 tbsp
• Red chilli powder 2 pinches
• Lime juice 1/2 lime
• Fresh coriander 3 tbsp
• Black salt 2 pinches

Method

• Deep fry the khichiya papad and drain the excess oil.
• Chop the onion and tomato, add lemon juice, and the rest of the ingredients and mix well to make a kachumber.
• Break papad into medium sized bits and toss it in kachumber.
• Place on plate and garnish with chopped coriander, chaat masala, red chilli and coriander.

— Recipes courtesy: MaharajJodharam Choudhary, Corporate Chef