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·¡²Ô³Ù°ùé±ð: Aloo Poori & Aloo Tikki 

Ingredients:

• Olive oil: ÌìÌì³Ô¹Ï 1 cup (may vary based on frying needs)
• Salt: 1–1 ½ teaspoons, or to taste
• Red onions: 1 large onion, thinly sliced
• Tomatoes: ½ to 1 sliced tomato
• Ginger: 1 inch, finely grated
• Garlic cloves: 1–2 large cloves, minced
• Green chilies: 1–2, finely chopped
• Gold potatoes: 1–2, peeled and diced
• Curry leaves: 1–2 leaves
• Turmeric powder: ¼ teaspoon
• Cinnamon stick: A small piece, about ½ inch
• Wheat flour (Aashirwaad Multigrain Atta): ¼ cup
• All-purpose flour: ¼ cup
• Corn flour: 1 teaspoon
• Breadcrumbs: 1 teaspoon
• Semolina: 1–2 tablespoons
• Fresh cilantro: Small handful (about ¼ bunch), chopped
• Fresh mint: Small handful (about ¼ bunch), chopped
• Cardamom powder: A pinch (or 1–2 pods)
• Cloves: 1–2
• Red chili powder: ½ teaspoon
• Kashmiri chili powder: ½ teaspoon
• MDH Chunky Chat Masala: ½ teaspoon
• Aamchoor powder: ½ teaspoon
• Kasturi methi: A pinch
• Cumin seeds: ¼ teaspoon
• Mustard seeds: â…› teaspoon
• Asafoetida: A small pinch
• Garam Masala: ¼ teaspoon
• Coriander powder: ½ teaspoon
• Fennel seeds: ¼ teaspoon
• Sugar: 1 teaspoon
• Haldiram’s aloo bhujiya: Small handful (optional, as garnish)
• Seedless tamarind: ÌìÌì³Ô¹Ï 1–2 teaspoons (soaked and strained for a small amount of paste)
• Pani puri balls: 1 small pack or about 6–8 balls per person
• Yogurt: 1 cup
• Carrot: ¼ of a small carrot, grated or sliced
• Radish: ¼ of a small radish, grated or sliced
• Cucumber: ¼ of a cucumber, thinly sliced
• Lemon: 1 wedge (for garnish or juice) 

Instructions – Aloo Poori:

1. Potato Curry: Add oil to pan, put some necessary spices with some onions and tomatoes then add boiled potatoes and cook well slowly.
2. Puri: In a mixing bowl, combine some whole wheat flour, and oil mix well and gradually add water, a little at a time, and knead to form a smooth, firm dough. Divide the dough into small balls. Roll each ball into a small circle. Heat oil in a deep-frying pan over medium heat. Carefully slide one puri into the hot oil. Fry until golden brown on both sides, then remove and drain on paper towels.

Instructions – Aloo Tikki:

1. In a large bowl, combine the boiled and mashed potatoes, green peas, cumin seeds, red chili powder, garam masala, chaat masala, salt, and coriander leaves. Mix well.
2. Divide the mixture into small portions and shape them into round patties (tikkis).
3. Heat oil in a pan over medium heat.
4. Shallow fry the tikkis until golden brown and crispy on both sides.
5. Arrange the hot tikkis on a serving plate. Pour whisked yogurt over the tikkis, followed by tamarind chutney and green chutney. Sprinkle some spices and add sev or crushed papdi for crunch and some dryfruits. 

Beverage Ingredients:

• 4 tbsp of Rooh Afza (Hamdard Rooh Afza from Indian store)
• 4 tbsp rose syrup
• 8 tbsp of sugar
• 2 cups yogurt (4 lb of full fat Desi natural dahi from Indian store)
• 2 cups full fat milk
• 2 tbsp dried rose petals
• 1 tbsp pistachio (not roasted)
• 2 tbsp cashew
• 2 tbsp raisins
• 2 tbsp almonds 

Instructions:

1. Combine the yogurt, cold water, sugar or honey (if using) and rose syrup in a blender.
2. Blend until smooth and frothy.
3. Pour the lassi into glasses and garnish with dry fruits and rose petals.