Ingredients 1/2 cup whole wheat flour (gehun ka atta) 1 tsp sesame seeds (til)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into A Tomato Salsa (for The Topping) 1/2 cup deseeded and finely chopped tomatoes
1/4 cup finely chopped spring onions whites
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp green chilli paste
1/2 tsp sugar
1/2 tsp cumin seeds (jeera) powder
salt and freshly ground black pepper (kalimirch) powder to taste
1/2 tsp dried oregano

Method

1. Combine the whole wheat flour, sesame seeds , turmeric powder, chilli powder, oil and salt in a deep bowl and knead into a soft dough using enough warm water.
2. Divide the dough into 6 equal portions.
3. Roll out a portion into a 150 mm. (6") diameter thin circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds and cook on a slow flame until crisp using little pressure with help of a muslin cloth or with a khakhra press.
5. Repeat steps 3 to 5 to make 5 more khakhras.
6. Allow them to cool completely, store in an air-tight container. Use as required.

Ingredients 2 whole wheat khakhras (approx. 8 " diameter)
For The Topping
2 tsp butter
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/4 cup shredded cabbage
1 recipe tomato salsa, recipe below
salt to taste

To Be Mixed Into A Tomato Salsa (for The Topping) 1/2 cup deseeded and finely chopped tomatoes
1/4 cup finely chopped spring onions whites
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp green chilli paste
1/2 tsp sugar
1/2 tsp cumin seeds (jeera) powder
salt and freshly ground black pepper (kalimirch) powder to taste
1/2 tsp dried oregano

For The Garnish 2 tbsp grated processed cheese
2 tbsp chopped spring onion greens

Method

1. Heat the butter in a broad non-stick pan, add the onions, capsicum and cabbage and saute on a medium flame for 2 minute or till they turn translucent.
2. Add the tomato salsa and salt mix well and cook for on a medium flame for 2 more minutes, while stirring occasionally.
3. Divide the topping into 2 equal portions and keep aside.
4. ust before serving, place a khakhra on a serving plate, spread 1 portion of the topping over it and garnish it with 1 tbsp of and 1 tbsp of cheese and spring onion greens.
5. Repeat step 4 to make 1 more khakhra pizza.
6. Serve immediately.

Ingredients 8 papad , broken into small pieces
1 cup boiled, peeled and mashed potatoes
1/2 cup plain flour (maida)
1 1/2 tsp finely chopped green chillies
1/2 tsp chilli powder
1/2 tsp garam masala
salt to taste
1 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
oil for deep-frying

Papad Potato Roll recipe

Divide the mixture into 6 equal

Method

1. Combine the plain flour and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside.
2. Combine the potatoes, green chillies, chilli powder, garam masala, salt, lemon juice and coriander in a bowl and mix well.
3. Divide the mixture into 6 equal portions and shape each portion into 50 mm. (2”) oval rolls.
4. Dip each roll in the plain flour-water mixture and roll in the papad till they are evenly coated from all the sides.
5. Heat the oil in a deep non-stick kadhai and deep-fry, a few rolls at a time, till they turn golden brown in colour from all the sides. Drain on absorbent paper.
6. Serve immediately with green chutney.

Dip each roll

Serve immediately with green chutney

Ingredients For The Rotis
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For The Corn and Potato Rolls 1 cup boiled sweet corn kernels (makai ke dane)
1 cup boiled and mashed potatoes
2 tbsp cornflour
2 tsp finely chopped green chillies
1 tsp garam masala
2 tsp lemon juice
2 tbsp finely chopped coriander (dhania)
salt to taste

How to proceed Place a roti on a clean, dry surface, apply a little masala water evenly over it. Place a roll in the centre and roll it up tightly. Repeat steps 1 and 2 to make 5 more rolls. Serve immediately.

To Be Mixed Into Masala Water 1 tsp chaat masala
1 tsp chilli powder
1 tsp garam masala
2 tbsp water

Method

1. For the rotis
   Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.



2. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.



3. Heat a non-stick tava (griddle) and cook the roti using a little oil till golden spots appear on both the sides. Keep aside.



4. For the corn and potato rolls
   Combine all the ingredients in a deep bowl and mix well.



5. Divide the mixture into 6 equal potions and roll each portion into an oblong shape.



6. Heat a non-stick tava (griddle), grease it with oil and cook the rolls using a little oil till they turn golden brown in colour from both the sides. Keep aside.

Ingredients For The Raw Mango
1 1/2 cups raw mango cubes
2 tbsp sea salt
1/4 tsp turmeric powder (haldi)

Other Ingredients 3/4 cup mustard (rai / sarson) oil
1/4 cup split fenugreek seeds (methi na kuria)
1/4 cup split mustard seeds (rai na kuria)
1/2 cup sea salt
5 tbsp chilli powder
1 1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)

Method

1. For the raw mango
   Combine the raw mango, sea salt and turmeric powder, mix well and cover with a lid and keep aside for 1 hour. Squeeze out all the excess water.



2. Take a big flat round plate, put a muslin cloth on top and evenly spread the raw mango cubes on it and allow to dry under fan or sunlight for 1 hour. Keep aside.



3. Heat the oil in a small broad non-stick pan on a high flame for 2 to 3 minutes or till it releases an aroma. Keep aside to cool.



4. Combine all the remaining ingredients in a deep bowl and mix well.



5. Add the dried raw mango cubes to the prepared mixture and mix well.



6. Pour the mustard oil over the raw mango mixture and mix well.



7. Put in an air tight container and keep at room temperature for 2 days and then refrigerate.