1. Potatoes (large)- 1 kg
2. Salt- 2 tbsp or to taste
3. Fitkari (alum)- 3-4 gms

Method:

1. Boil the water(to immerse the chips) in a large vessel, add salt and fitkari.
2. Peel the potatoes, slice with the help of slice cutter or food processor.
3. Slices should be thin and even, Wash the slices with cold water.
4. Add the potatoes to the boiling water, turn off the heat.
5. After 4-5 minutes, drain the excess of water.
6. Spread the chips on a clean cotton cloth, dry the chips in sun light.
7. When chips dried completely, store in a air-tight container.
8. When you want to eat, fry the potato chips.
9. Sprinkle chaat masala and red chilli powder, serve with tea.

Note:

1. You can use these chips for 5-6 months.
2. For fast(vrat) recipe, you can use sendha namak (rock salt).

1. Plain flour (maida)- 250 gms
2. Ajwain (carrom seeds)- 1 tsp
3. Baking powder- a pinch
4. Ghee/Refined oil- ½ cup
5. Salt- 1 tsp or according to taste
6. Lukewarm water- according to need
7. Ghee/refined oil for deep frying the mathris

Method:

1. Sieve the plain flour in a large mixing bowl.
2. Add salt, ajwain and baking powder, mix well.
3. Now add ghee/refined oil in the bowl, rub with your hands to mix well.
4. Knead to make a semi-soft dough by using lukewarm water.
5. Confirm that the dough is neither very hard nor soft.
6. Cover the dough, keep aside for half an hour.
7. Again knead the dough with your hand, make small balls of the dough.
8. Roll out all the balls one by one to make a 2½” diameter circle.
9. Pierce each puri with a fork to prevent it to puff while frying.
10. Heat oil in a wok (kadai), Add 5-6 mathris at once.
11. Fry on medium flame till half cooked.
12. Slow the flame, fry till the mathris become golden brown.
13. Repeat the same process for the rest of mathris.
14. Drain the excess of oil, allow to cool.
15. Serve warm mathris with tea and pickle.
16. Store remaining mathris in an air-tight container.
17. You can use these mathris later (10-15 days).

1. Urad dal(white lentils)- 2 cups
2. Yogurt- 1 kg
3. Cumin seeds- 3 tsp
4. Black peppercorns- 2 tsp
5. Red chilli powder- ½ tsp
6. Oil for frying bhallas
7. Water to need
8. Salt to taste

Method:

1. Soak urad dal in sufficient water all over the night.
2. Drain the water and wash 2-3 times.
3. Grind and make a thick and smooth batter with little water.
4. Knead the batter with your hand for 2-3 minutes to make soft bhallas.
5. Fall a drop in a cup of water if it flow on surface stop to knead.
6. Now heat oil in a wok(karahi) and pour a spoon full of batter.
7. Fry until light brown, repeat the process to the rest of batter.
8. Add bhalla in warm and salty water for 5 minutes before use.
9. Roast black pepper and 2 tsp cumin seeds and Grind to make powder.
10. Now blend the yogurt and add chilli powder, cumin powder and salt.
11. Roast remaining 1 tsp cumin seeds in a spoon until they become black.
12. Add 3-4 drops of oil and add to yogurt and cover the lid immediately.
13. squeeze gently the bhalla and transfer to individual bowls.
14. Coated with yogurt and pour green chutney and meethi chutney over the bhallas.

1. Mawa (Khoya ): 500 gm
2. Sugar : 500 gm
3. Maida : 500 gm
4. Almonds : 4 tbsp (chopped)
5. Ghee/refined oil : 4 tbsp
6. Raisins : 4 tbsp
7. Water to need
8. Ghee/oil for frying gujia

How to make Gujia:

1. Mix maida with 4 tbsp of ghee/refined oil .
2. Now make a soft dough with the help of water.
3. Cover with a cotton cloth and keep aside.
4. Fry the khoya in kadai, until it becomes brown.
5. Add sugar, almonds and raisins to the mixture.
6. Fry again for few minutes, allow the mixture to cool.
7. Make a small and thick chapati from the dough.
8. Fill half of the chapati with the khoya mixture.
9. Fold the edges of chapati inwards to close.
10. Repeat the above process to make more gujia.
11. Fry 4-5 gujia at once, until it becomes golden brown.
12. Take it out of ghee/ refined oil, repeat the same process to the rest of gujia.