Aloo Cholay

1cup chickpeas, soaked overnight in plenty of water
6 cups water
1 tsp. bicarbonate of soda
1tsp. salt
1 cup. oil
1tsp. chaat masala
1 tsp. chilli powder
1 level tsp. ground cumin
1 cup imli ka ras
2 large potatoes, boiled, peeled and cubed
1 onion, peeled and thinly sliced
2 medium tomatoes
2 green chillies, chopped

1. Put the chick peas in a large heavy-based saucepan, add the water, salt and the bicarbonate of soda and bring to  boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
2. Heat oil in a medium heavy based saucepan over medium heat. Add chaat masala, chilli powder cumin, imli ka ras, potatoes, chickpeas and water. Stir gently until well combined. Cover and cook over low heat for about 5-8 minutes.
3. Transfer to serving dish. Garnish with sliced onions, tomatoes and green chillies.


Papri chaat

For papri:
1 cup plain flour

2 tsp. oil or ghee
1/4 tsp. ajwain seeds
salt to taste
oil to deep fry

For chilli pakora
15 green chillies
salt to taste
1 tsp. lemon juice
1/2 cup gram flour (basen)
1 tsp. hot oil
Oil for deep frying

For Assembly:
1 large potato, boiled and diced
1 medium onion, peeled, choppd
1 tomato, diced
2 green chillies, chopped
Salt to taste
1 tsp. red chilli
1 tsp. chaat masala
1 tsp. garam masala
1 cup whisked ygurt 
1/2 cup sweet tamarind chutney
1 tbsp. mint chutney

1. Sift flour, ajwain, salt in a bowl. Pour in melted ghee or  oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 10 minutes. Cover with a damp cloth and leave to rest for 15 minutes.
2. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter.  
5. Heat oil in a karahi or deep frying pan and fry a few at a time over medium heat to a crisp golden color. Cool and store in a air tight container.
For chili pakora:
1. Slit chilies, deseed and rub with salt and lemon juice.
2. Keep aside for 5 minutes, Pat dry with kitchen towels. 3. Make medium thick batter of Basen, salt, chili powder and little water. Add hot oil to batter and mix thoroughly.
5.Dip each chili in it, and deep fry in hot oil till golden. Drain, keep aside.
1. Place potatoes, onions, tomatoes and green chilies in a large serving plate. Add salt, chaat masala, chili powder and garam masala and mix gently.
2. Arrange papri and mirch pakora over the potato mixture. Spoon yogurt, mint chutney and sweet tamarind chutney over papri and potato mixture and serve immediately.

Stuffed Puri

2 cup flour
3/4 cup water
1/4 tsp soda bicarbonate
2 tblsp liquid milk
2 cup mashed potato
1/2 cup chopped onion
1 tsp crushed garlic
1 tblsp chopped corainder
1/2 tsp chopped green chilli
2 tblsp oil
1/2 tsp whole cumin
oil for fry
Salt to taste

1. Combine flour with bicarbonate, salt, water and milk, knead untill smooth and homogeneous dough.
2. divide dough into walnuts size balls , arrange in tray.
3. Fry onion and garlic in oil, add green chilli, parsley,
potato,cumin,and salt, stir over low heat for 10 minutes .
4. Fill dough with filling , shape and fry in oil, serve hot.


Pani Puri

For Gool Guppay 
1 cup white flour
1 cup fine semolina (suji)

Khuta Pani:
1 tsp. red chili powder (optional)
1/2 bunch fresh mint  leaves
1 bunch fresh coriander.
1 heaped tsp. cumin (zeera)
Salt to taste
1 tsp. black salt (kala namak)
2-3 glasses of Water
2-3 green chilies
1/2" piece fresh or dry (sonth) ginger
4 oz Tamarind (remove seeds)
1 cup chick peas
2-3 medium potatoes
2 cups plain yogurt


1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat the oil in a deep frying pan.  Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Now if you new to this world famous Pakistani snack and not sure how to have it then here is how eat them.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm... yummy yummy!


10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera) 

Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each. 
Sprinkle cumin powder, salt, red chilli powder. 
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh..


Vegetable Samosas

 2 cups flour , 1/2 teaspoon salt , 4 tablespoons ghee or oil , 4 tablespoon water , 4-5 medium potatoes, boiled in their jacket , 4 tablespoon oil , 1 medium onion, finely chopped , 1 cup peas, shelled , 1 tablespoon ginger, finely chopped , 3 tablespoon coriander, fresh, chopped , 3 tablespoon water , 1.5 teaspoon salt , 1 - green chilies fine chopped , 1 teaspoon coriander seeds, ground , 1 teaspoon garam masala , 1 teaspoon cumin seeds roasted & ground , 1 teaspoon chilli powder , 2 tablespoon lemon juice , oil for deep frying.

1. Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. 2. Slowly add about 4 tablespoons water- or a tiny bit more -- and gather the dough into a stiff ball. 3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer. 4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. 5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out. 6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool. 7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth. 8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas. Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot. Note: Ready made pastry wrap can be purchased from supermarket or oriental stores.

Aloo ki Tikki

1 medium onion (chopped)
½ cup green peas (boiled)
3 tablespoon coriander (cilantro) leaves (chopped)
2 fresh green chili (seeded and chopped) (adjust according to preference)
1 teaspoon cumin powder
½ teaspoon turmeric powder
1 tablespoon oil
salt to taste

Outer Cover of Patty:
2 cups potatoes (mashed)
1 teaspoon garam masala powder
½ red pepper
2 tablespoons lemon or lime juice
salt to taste

Outer cover for the Patty:
Add garam masala, red pepper, lemon juice and salt to mashed potatoes. Knead the mixture thoroughly. 
Divide potatoes mixture into 24 equal balls.
Flatten each ball in the greased palm and put one tablespoon of filling on the flattened ball. Close it with another the potato ball and flatten it to patty.
Repeat for each patty.
Heat a tawa or frying pan and grease it with oil.
Put patties in the pan and heat over medium heat until light brown. Turn over (with a flat spatula) and heat on the other side.

Pao Bhaji

675 gm / 1 ½ lb - potatoes
100 gm ½ cup - ghee
4 - green chillies
15 gm / 5 tsp - ginger
250 gm / 1 cup - tomatoes
4 - whole red chillies
5 gm / 1 tsp - ginger paste
5 gm / 1 tsp - garlic paste
Salt to taste
75 gm / 5 tbs - butter
10 gm / 2 tsp - garam masala
20 gm / 1/3 cup - coriander
30 ml / 2 tbs - lemon juice
4 - buns

Boil potatoes, cool, peel and dice.
Remove stems, wash, slit, deseed and chop green chillies.
Scrape, wash and chop ginger.
Wash and chop tomatoes.
Clean, wash and chop coriander.
Pound red chillies with a pestle.
Cut buns into halves, horizontally.
Heat ghee on a large pan, add green chillies, ginger and tomatoes, sauté over medium heat for 2-3 minutes, add red chillies and potatoes, reduce to low heat and with a metal spatula simultaneously mash and stir for 5 minutes.
While stirring keep sprinkling the ginger and garlic paste dissolved in 90 ml / 6 tbs of water.
Adjust the seasoning.
Increase to medium heat, add two-thirds of the butter and stir constantly until the butter is incorporated.
Sprinkle garam masala, coriander and lemon juice, and stir.

Aloo Pakora

1/2 cup besan (dried chickpea flour)
5 oz. warm water
1/4 tsp. red pepper
3/4 tsp. salt
1/2 tsp. Garam Masala paprika (optional)
1 small onion
1 potato
a few spinach leaves
oil for deep frying

In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and
potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.