MOONG DAL PANEER TIKKI

Ingredients:-( for moong dal paneer tikki)

• Split mung beans - 300 grams
• water - 1400 milliliters(divided)
• Salt - 1 teaspoon
• Grated paneer - 400 grams
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Green chili - 1 tablespoon
• Onions - 75 grams
• Coriander - 10 grams
• Salt - 1 teaspoon
• finger millet flour - 150 grams
• Red chili - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Chaat masala - 1 tablespoon
• Dry mango powder - 1 teaspoon
• Garam masala - 1 teaspoon

(For coriander mint chutney)

• Coriander - 10 grams
• Mint - 10 grams
• Curd - 100 grams
• onions - 20 grams
• Lemon juice - 1 tablespoon
• Chat masala - 1 teaspoon
• Black salt - 1 teaspoon

Making:-(For moong dal paneer tikki)

1. In a bowl add split mung beans 300 grams, water 500 milliliters and soak for 30 minutes.
2. Take a heavy skillet add water 900 milliliters, salt 1 teaspoon,soaked split mung beans and mix it well.
3. Bring it to a boil.
4. Boil for 8-10 minutes on medium heat.
5. Remove it from heat and drain the dal.
6. Transfer this into a mixing bowl add all the remaining ingredients and mix it well.
7. Take some mixture in your hands and shape it into a tikki.
8. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper.
10. Keep aside.

(for coriander mint chutney)

1. In a blender add all the ingredients and blend it into a smooth puree.
2. Serve prepared tikki with chutney.

GHEE ROAST DOSA

Ingredients:-

• Dosa mixture - 150 grams
• Yogurt - 125 grams
• Water - 220 milliliters
• ghee - for dosa 
• Coconut - 60 grams
• Ginger - 2 teaspoon
• Green chili - 1 1/2 teaspoon
• Roast split bengal gram - 1 tablespoon
• Tamarind - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 50 milliliters
• Oil - 15 milliliters
• Mustard seeds - 1 teaspoon
• Curry leaves - 7-8
• Dry red chili - 1
• Asafoetida - 1/4 teaspoon

Making:-

1. In a mixing bowl add dosa mixture 150 grams, yogurt 125 grams, water 220 milliliters and mix it well.
2. Rest the mixture for 5 minutes.
3. Heat a tawa sprinkle some water and wipe off completely.
4. Now pour a small bowl full of dosa better and spread gently.
5. Cook on moderate heat for 4-5 minutes.
6. Add some ghee on it and spread it evenly.
7. Fold it gently to make a cone.
8. Remove it from tawa.
9. In a blender add cocconut 60 grams, ginger 2 teaspoon, green chili 1 1/2 teaspoon, roasted split bengal gram 1 tablespoon, tamarind 1 teaspoon, salt 1/2 teaspoon, water 50 milliliters and blend it into a smooth paste.
10. Heat oil 15 milliliters in a pan add mustard seeds 1 teaspoon and stir for 2-3 minutes.
11. Add curry leaves 7-8, dry red chili 1, asafoetida 1/4 teaspoon and mix it well.
12. Cook for 4-5 minutes in medium heat.
13. Add the tempering over the chutney and mix well.
14. Serve the dosa with prepared chutney.

JALEBI PIZZA

Ingredients:-(for rabri)

• Milk - 2 liters
• sugar - 150 grams
• saffron - 1/2 teaspoon
• almonds - 2 tablespoon
• Pistachios - 2 tablespoon
• Cardamon - 1/2 teaspoon

(for pizza base)

• Dry yeast - 1 1/2 teaspoon
• Sugar - 50 grams
• Warm milk - 200 milliliters
• All purpose flour(maida) - 400 grams
• Salt - 1/2 teaspoon
• Milk powder - 30 grams
• Warm milk - 100 milliliters
• Butter - 20 milliliters

 (for sugar syrup)

• Sugar - 250 grams
• Water - 150 milliliters
• Saffron - 1/4 teaspoon

( for jalebi)

• All purpose flour (maida) - 250 grams
• Corn flour - 1 tablespoon
• Cardamon powder - 1/4 teaspoon
• Baking soda - 1/8 teaspoon
• Organic food colour - 1/4 teaspoon
• Yogurt - 45 grams
• Water - 450 milliliters
• Oil - for frying
• Almonds - for taste
• Pistachios - to taste

Making:- (for rabri)

1.  Heat milk 2 liters in a heavy skillet(kadhai) and stir well.
2. Add sugar 150 grams, saffron 1/2 teaspoon and mix well.
3. Bring it to a boil.
4. Cook on low heat until milk reduced it's half of the quantity.
5. Add almonds 2 tablespoon, pistachios 2 tablespoon and mix well.
6. Add cardamon powder 1/2 teaspoon and mix it again.
7. Bring it to a boil.
8. Remove it from heat and allow it to cool for about 30 minutes.

(for pizza base)

1. In a mixing bowl add dry yeast 1 1/2 teaspoon, sugar 50 grams, warm milk 200 milliliters and mix well.
2. Rest for 6-8 minutes.
3. Add all purpose flour 400 grams, salt 1/2 teaspoon, milk powder 30 grams and mix well.
4. Add warm milk 100 milliliters and knead it into a smooth soft dough.
5. Add butter 20 milliliters and tuck the dough well.
6. Rest the dough for 2 hours.
7. Take a ball from dough and flattern it with the help of your fingers  to make a pizza base.
8. Preheat the oven to 350*f /180*c for 8-10 minutes.
9. Remove it from oven.

(for sugar syrup)

1. Take a pan add sugar 250 grams, water 150 milliliters and stir until the sugar is fully dissolved.
2. Add saffron 1/4 teaspoon and mix well.
3. Bring it to a boil for 15-20 minutes.
4. Remove it from heat and allow it to cool.

(for jalebi)

1. In a mixing bowl add all purpose flour 250 grams, corn flour 1 tablespoon, cardamon powder 1/4 teaspoon, baking powder 1/8 teaspoon, organic food colour 1/4 teaspoon, yogurt 45 grams, water 450 milliliters and mix it well to make a thick better.
2. Pour the better into a piping bag.
3. Heat oil in a heavy skillet and squeeze the piping bag over the oil to make a concentric circles.
4. Fry until it turns golden brown and crispy.
5. Add the fried jalebi into the prepared sugar syrup and coat them properly.
6. Soak for about 8-10 minutes.

(for jalebi pizza)

1. Take the pizza base and spread the prepared rabri over it.
2. Place the jalebis over it.
3. Garnish with almonds and pistachios.
4. Cut it into slices.
5. Serve. 

SIZZLING PANEER RECEPIE

Ingredients:-

• Paneer - 360 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn flour - 2 tablespoon
• Ginger garlic paste - 1 1/2 teaspoon
• Oil - 50 milliliters 
• Oil - 20 milliliters
• Garlic - 1 tablespoon
• Ginger - 1/2 teaspoon
• Spring onions - 1 1/2 tablespoon
• Bell pepper - 95 grams
• Schezwan sauce - 50 grams
• Ketchup - 2 tablespoon
• Red chili sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 250 milliliters
• corn flour - 1 tablespoon
• Water - 45 milliliters
• Butter - 2 tablespoon
• Onions - 120 grams
• Cabbage - 150 grams

Making:-

1. Take paneer 360 grams and cut it into pieces.
2. Transfer this into a mixing bowl add salt 1/2 teaspoon, black pepper 1/4 teaspoon, corn flour 2tablespoon, ginger garlic paste 1 1/2 teaspoon and mix it well.
3. Heat oil 50 milliliters in a pan add paneer on it.
4. Cook until it turns golden brown in colour from all sides.
5. Remove it from heat and keep aside.
6. Heat oil 20 milliliters in a skillet add garlic 1 tablespoon, ginger 1/2 teaspoon and stir for 1-2 minutes.
7. Add spring onions 1 1/2 tablespoon and fry till trabslucent.
8. Add bell pepper 95 grams and mix it well.
9. Cook for 5-7 minutes on medium heat.
10. Add schezwan sauce 50 grams, ketchup 2 tablespoon,red chili sauce 1 tablespoon and mix it well.
11. Add salt 1/2 teaspoon, black pepper 1/4 teaspoon and mix it well.
12. Add water 250 milliliters and mix it again.
13. Bring it to a boil.
14. In a bowl add corn flour 1 tablespoon, water 45 milliliters and mix it well.
15. Pour the mixture into the skillet and mix it well.
16. Add the fried paneer and mix it well.
17. Cook for 5-7 minutes on medium heat.
18. Remove it from heat and keep aside.
19. Heat butter 2 tablespoon, in a pan add onions 120 grams and fry till translucent.
20. Add cabbage 150 grams and mix it well.
21. Cook for 6-7 minutes on medium heat.
22. Remove it from heat.
23. Heat the sizzler on the induction or gas.
24. Line it with onions cabbage mixture.
25. Now placed the prepared paneer on it.
26. Garnish with spring onions.
27. Serve.

CHAPLI KABAB

Ingredients:-

• Cumin seeds - 1 tablespoon
• Coriander seeds - 1 tablespoon
• Dried pomegrante seeds - 1 tablespoon
• Fennel seeds (saunf) - 1/2 tablespoon
• Red chili - 1 teaspoon
• Paprika - 1/2 tablespoon
• Chili flakes - 1 tablespoon
• turmeric - 1 teaspoon
• Black pepper powder - 1/2 teaspoon
• Dry ginger powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Coriander powder - 1 teaspoon
• Mutton keema - 1 kilogram
• Onions - 100 grams
• Tomato - 100 grams
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Green chili - 1 tablespoon
• Coriander - 10 grams
• Butter - 30 milliliters
• Fresh cream - 50 grams
• Corn flour - 30 grams
• salt - 1 teaspoon
• Oil - for fry
• Mint - 30 grams
• Coriander - 30 grams
• onions - 100 grams
• Lemon juice - 1 tablespoon
• Black salt - 1/2 teaspoon

Making:-

1. In a pan cumin seeds 1 tablespoon, coriander seeds 1 tablespoon, dried pomegranate seeds 1 tablespoon, fennel seeds 1/2 tablespoon and roast for 1 minute.
2. Now crushed them lightly to get a coarse powder. Set aside.
3. In a mixing bowl, Add red chili 1 teaspoon, paprika 1/2 tablespoon, chili flakes 1 tablespoon, turmeric 1 teaspoon, black pepper powder 1/2 teaspoon, dry ginger powder 1/2 teaspoon, black salt 1 teaspoon, garlic powder 1/2 teaspoon, garam masala 1 teaspoon, coriander powder 1 teaspoon, prepared crushed masala and mix it well.
4. In a another mixing bowl, add mutton keema 1 kilogram, onions 100 grams, tomato 100 grams, ginger paste 1 tablespoon, garlic paste 1 tablespoon, green chili 1 tablespoon, coriander 10 grams, butter 30 milliliters, fresh cream 50 grams, corn flour  30 grams, salt 1 teaspoon, prepared masala and mix it well to combine and refrigrate for 1 hour.
5. Take some mutton mixture inyour hands and flatter it with the help of your fingers.
6. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
7. Now in a mixing bowl add mint 30 grams, coriander 30 grams, onions 100 grams, lemon juice 1 tablespoon, black salt 1/2 teaspoon, and blend it into a smooth paste.
8. Serve. 

SUJI KACHORI

Ingredients:-

• water - 900 milliliters
• oil - 1 tablespoon
• carom seeds (ajwain) - 1/4 teaspoon
• salt - 1 teaspoon
• semolina(suji) - 390 grams
• oil - 2 tablespoon
• cumin - 1/2 teaspoon
• ginger - 2 teaspoon
• green chili - 2 teaspoon
• onions - 80 grams
• boiled green peas - 110 grams
• boiled mashed potatoes - 425 grams
• red chili - 1/2 teaspoon
• coriander powder - 1 teaspoon
• dry mango powder - 1 teaspoon
• salt - 1 teaspoon
• garam masala - 1/2 teaspoon
• coriander - 2 tablespoon
• oil - for frying

Making:-

1. Heat water 900 milliliters in a heavy skillet add oil 1 tablespoon, carom seeds 1/4 teaspoon, salt 1 teaspoon, semolina 390 grams and mix it well.
2. Cook for 5-7 minutes on low heat.
3. Stir continuously till it becomes like dough.
4. Transfer the dough into a bow and cool slightly.
5. Heat oil 2 tablespoon in a heavy skillet add cumin 1/2 teaspoon and stir well.
6. Add ginger 2 teaspoon and saute for a minutes.
7. Add green chili 2 teaspoon, onions 80 grams and fry till translucent.
8. Add boiled green peas 110 grams and stir well.
9. Add boiled mashed potatoes 425 grams and mix it well.
10. Cook for 3-5 minutes.
11. Add red chili 1/2 teaspoon, coriander powder 1 teaspoon, dry mango powder 1 teaspoon, salt 1 teaspoon, garam masala 1/2 teaspoon and mix it well.
12. Add coriander 2 tablespoon and mix it again.
13. Cook for 3-5 minutes.
14. Remove it from heat and transfer the mixture in to a bowl.
15. Grease your hand with oil.
16. Take some semolina dough in your hand and flattern it with help of your hand.
17. Now place the prepared stuffing in the center and roll it into a ball.
18. Flattern it slightly.
19. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
20. Drain it on an absorbent paper.
21. Serve hot.

CHANA DAL SAMOSA

Ingredients:-

• Split bengal gram (chana dal) - 100 grams
• Water - for soak
• All purpose flour - 130 grams
• Wheat flour - 70 grams
• Salt - 1/2 teaspoon
• Oil - 50 milliliters
• Water - 80 milliliters
• Oil - 1 teaspoon
• Water - 500 milliliters
• Salt - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Oil - 1 tablespoon
• cumin - 1/4 teaspoon
• Asafoetida (hing) - 1/2 teaspoon
• Onions - 75 grams
• Ginger and green chili paste - 1 1/2 teaspoon
• Turmeric - 1/8 teaspoon
• Coriander powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Mint - 8 grams
• Coriander - 15 grams
• Lemon juice - 1 tablespoon
• Oil - for brushing
• All purpose flour - 2 tablespoon
• Water - 50 milliliters
• Oil - for frying

Making:-

1. Soak split bengal gram 100 grams in sufficient water for 6 hours.
2. In mixing bowl add all purpose flour 130 grams, wheat flour 70 grams, salt 1/2 teaspoon, oil 50 milliliters and mix it well.
3. Add water 80 milliliters and knead it into a smooth soft dough.
4. Add oil 1 teaspoon and tuck the dough well.
5. Rest the dough for 30 minutes.
6. Heat water 500 milliliters in a cooker, add the soaked split bengal gram in it, salt 1/2 teaspoon, turmeric 1/2 teaspoon and mix it well.
7. Cover it with lid and cook the dal. After first whistle turn of the heat and keep aside.
8. Heat oil 1 tablespoon in a pan cumin 1/4 teaspoon, asafoetida 1/4 teaspoon and stir well.
9. Add onions 75 grams and fry till translucent.
10. Now, add ginger and green chili paste 1 1/2 teaspoon, Turmeric 1/8 teaspoon, coriander powder 1/2 teaspoon, salt 1/2 teaspoon and mix it well.
11. Add the boiled dal in it and mix it well.
12. Add sugar 1 tablespoon, mint 8 grams, coriander 15 grams and mix it well.
13. Add lemon juice 1 tablespoon and mix it well again. Turn off the flame and keep aside.
14. Divide the dough into equal portion and roll them into balls.
15. Dust with a litle dry flour and roll into roti.
16. Apply some oil over it place another roti on top of it and again roll them into a thin roti.
17. Now lightly rost the roti on low heat from both sides for 1 minute each.
18. In a bowl all purpose flour 2 tablespoon, water 50 milliliters and mix it well to make a better. Keep aside.
19. Cut the roti into 4 parts, take one piece of roti and apply some all purpose flour paste on it.
20. Fold the edges and prepare a cone and fill it with prepared dal mixture.
21. Seal the edges with all purpos flour paste.
22. Heat sufficient oil in a heavy skillet deep fry these till they are brown and crispy drain it on an absorbent paper.
23. serve hot with ketchup.

OIL FREE VADA PAV

Ingredients:- (for better)

• Gram flour - 230 grams
• Salt - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Red chili - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Water - 300 milliliters

(For vada)

• Curry leaves - 8-10 leaves
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Garlic- 1 tablespoon
• Ginger - 1 tablespoon
• Turmeric - 1/2 teaspoon
• Boiled mashed potatoes - 700 grams
• Green chili - 1 tablespoon
• Salt - 1 teaspoon
• Coriamder - 2 tablespoon
• Lemon juice - 1 tablespoon

(For green chutney)

• Mint - 40 grams
• Coriander - 20 grams
• Onions - 60 grams
• Green chili - 1 1/2 tablespoon
• Tamarind - 25 grams
• Black salt - 1 teaspoon

(For vada pav masala)

• Oil - 2 teaspoon
• Garlic cloves - 11
• Coconut - 50 grams
• Salt - 1 teaspoon
• Red chili - 1 tablespoon

Method:- (For better)

1. In a mixing bowl, add all the ingredients and mix it well to make a thick better.
2. keep aside.

(For vada)

1. Take a heavy skillet, add 8-10 curry leaves, 1 teaspoon musterd seeds, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1-2 minutes.
2. Add 1/2 teaspoon turmeric and stir again.
3. Then add 700 grams boiled mashed potatoes and mix it well.
4. Cook for 3-5 minutes on medium heat.
5. Add 1 tablespoon green chili, 1 teaspoon salt, 2 tablespoon coriander, 1 tablespoon lemon juice and mix it well.
6. Cook for another 3-5 minutes on medium heat.
7. Remove it from heat and allow it to cool.
8. Take some mixture in your hands and shape it into a vada.
9. Dip the vada in the prepared gram flour better.
10. Place it on a baking tray.
11. Preheat the oven to 350*f/180*c bake for 30 -35 minutes.
12. Remove it from oven and keep aside.

(For green chutney)

1. In a blender add all the ingredients and blend it into a smooth puree.
2. Keep aside.

(For vada masala)

1. Heat 2 teaspoon oil in a pan, add 11 garlic cloves and stir for 1-2 minutes.
2. Then add 50 grams coconut and mix it well.
3. Cook until it turns golden brown in colour.
4. Now add 1 teaspoon salt, 1 tablespoon red chili and mix it well.
5. Transfer this mixture into a blender and blend it into a fine powder.

(For asambling)

1. Take a vada pav and cut it into half.
2. Add prepared green chutney over it and spread it evenly.
3. Sprinkle some prepared vada pav masala on it.
4. Place the baked vada on it.
5. Cover it with another piece of pav.
6. Serve hot with tea.

PANEER JALAPEENO CIGAR ROLLS

INGREDIENTS:- (For stuffing)

• Greated paneer - 250 grams
• Onions - 70 grams
• Bell pepper - 240 grams
• Jalapino - 40 grams
• Sweet corn - 40 grams
• mozzarella cheese - 100 grams
• Ketchup - 2 tablespoon
• Corn flour - 30 grams
• Salt - 1 teaspoon
• Pepper - 1 teaspoon

(FOR CORN FLOUR PASTE)

• Corn flour - 20 grams
• Water - 20 millilitres

(FOR PANEER JALAPENO CIGAR ROLLS)

• Spring roll sheets
• Oil - for frying

(FOR DIP)

• Bell pepper - 150 grams
• Green chilli - 1 teaspoon
• Mayonnaise - 100 grams
• Sweet chilli sauce - 80 grams
• Schezwan sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon

METHOD:- (FOR STUFFING)

1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(FOR CORN FLOUR PASTE)

1. In a mixing bowl, add 20 grams corn flour, 20 millilitres water and mix it well.
2. Keep aside.

(FOR PANEER JALAPENO CIGAR ROLLS)

1. Now take a spring roll sheet. Place the paneer mixture on top of it and start placing in the bottom portion of the sheet, leaving about a inch from the bottom. Bring the sides to the center, pull up the bottom and start rolling.
2. Just before rolling it all up, apply some corn flour paste in the top area and roll it tightly.
3. Heat sufficient oil in a fryer and deep fry these till golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.

(FOR DIP)

1. In a mixing bowl,add all the ingredients and mix it well.
2. Serve with prepared paneer jalapeno cigar rolls.

RAGI IDLI DOSA

INGREDIENTS:-

•  Ragi grains - 2 cup (you can also use 1.5 cup of ragi flour or raikon instead)
• Urad dal - 1/2 cup 
• Salt - 1 teaspoon   
• Coriander leaves - 2 teaspoon
• Carrots - 1 cup greated
• Rice flour - 1 cup
• Ragi flour - 1 cup
• Butter milk - 1 cup 

PREPARING RAGI IDLI BETTER:-

1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
2. Grind the urad dal separately till it's become fluppy.
3. Next grind the ragi separately (if using ragi grains).
4. Mix the urad dal better and ragi better together with required salt. (If you are using ragi flour grind the urad dal to a smooth better and mix in the ragi flour to this. Add little water and mix to get a idli better consistency).
5. Whichever method you follow let the batter ferment overnight or until it doubles in volume.
6. After it ferments you can make idlis or dosa immediately. you can also store the better in the fridge for 3-4 days. 

MAKING RAGI DOSA:-

1. Heat the dosa pan make it hot enough to sizzle away drops of water.
2. Pour 3 or 4 drops of oil in spread it on the pan. Pour some ragi better and spread it using the spoon on a circular motion.
3. Add few drops of oil around the edge the dosa. Wait for the better in the edges to became slightly brown.
4. Now flip the dosa and cook the other side. Yummy ragi dosa is ready for serving. This dosa will not get crispy like the regular dosa just cook it for 2-3 minutes per side.

MAKING RAGI IDLI:-

1. Grease the idli plate with few drops of oil. Fill the concave portion of the idli plate with the ragi better.
2. Steam them for the 10 minutes in the idli vessel or any other closed vessel for 10 minutes. (It should not be airtight). Once the idli become fluffy turn off the flame and allow it to rest for 2 minutes.
3. Remove them using a wet knife or spoon.

variations:- instant ragi dosa:-

1. Mix a cup ragi flour with one cup of rice flour in butter milk add finely chopped coriander leaves and greated carrots in to the better. The instant ragi dosa is ready to be relished.
2. Another idea to make instant healthy ragi dosa is that instead or grinding a separate better, you can mix some ragi flours with the regular idli better most of the south indian homes have the regular idli better all the time make a healthy variation at least once in a week.
3. You can also make ragi kuzhipaniyarams with the same better. 
4. Serving ragi idli & dosa.
5. Serve this any type of your favorite spicy chutney or sambhar or other curry.

ALOO TIKKI NAAN

INGREDIENTS:-

All Purpose Flour - 350 Grams

Baking Powder - 1 Teaspoon

Baking Soda - 1/2 Teaspoon

Salt - 1 Teaspoon

Curd - 250 Grams

Water - 30 Millilitres

Butter - 50 Millilitres

Garlic - 1 Tablespoon

Green Beans - 75 Grams

Green Peas - 75 Grams

Rice Flour - 30 Grams

Coriander Mint Chutney - 20 Grams

Turmeric - 1/2 Teaspoon 

Coriander Powder - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Garam Masala - 1 Teaspoon 

Black Pepper - 1/2 Teaspoon

Chat Masala - 1 Teaspoon

Red Chilli - 1/2 Teaspoon

Salt - 1 Teaspoon

Boiled Mashed Potatoes - 800 Grams

All Purpose Flour - 80 Grams

Corn Flour - 30 Grams

Salt - 1 Teaspoon

Black Pepper - 1 Teaspoon 

Water - 150 Milliliters

Bread Crumbs - For Coating

Oil - For Frying

Mayonnaise - 150 Grams

Ketchup - 35 Grams

Onions - To Taste

METHOD:-

* In a mixing bowl add 30 grams all purpose flour, 1 teaspoon baking powder, 1/2 baking soda, 1 teaspoon salt, 250 grams curd and mix it well.

* Add 30 millilitres water and kneed it into a smooth soft dough.

* Rest the dough for 30 minutes.

* Heat 50 milliliters butter in a heavy skillet add 1 teaspoon garlic and stir well.

* Add 75 grams Green beans, 75 grams green peas and mix it well.

* Cook for 3-5 minutes on medium heat.

* Add 30 grams rice flour and mix it well.

* Now add 20 grams coriander mint chutney and mix it well.

* Cook for another 3-5 minutes on medium heat.

* Add 1/2 teaspoon turmeric powder and stir well.

* Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 1 teaspoon chat masala, 1/2 red chilli, 1 teaspoon salt and mix it well.

* Then add 800 grams boiled mashed potatoes and mix it well.

* Cook for 5-7 minutes on medium heat.

* Remove it from heat and keep aside.

* In a bowl add 80 grams all purpose flour, 30 grams corn flour, 1 teaspoon salt, 1 teaspoon black pepper, 150 milliliters water and mix it well to make a thick better.

* Take some potato mixture in your hands and shape it into tikki.

* Dip it into all purpose flour mixture properly.

* Place it on bread crumbs and coat it completely.

* Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

* Drain it on an absorbent paper.

* In a bowl add 150 grams mayonnaise, 35 grams ketchup and mix it well.

* Take a ball from dough and flattern it with the help of a rolling pin.

* Place it on a hot tawa and cook both sides for 2-3 minutes on medium heat.

* Remove it from heat and place it on a board.

* Spread some prepared mayonnaise on it.

* Add some onions and place the prepared tikki on it.

* Fold it into half.

* Place it on a grill machine and grill for about 10 minutes.

* Remove it from grill machine.

* Serve hot.