1. Pani (Water) – Mint Flavor 薄荷水
1-1.
Ingredients 食材:
- Fresh Mint Leaves/2 cups/新鮮薄荷
- Fresh Coriander/1 cup/新鮮香菜
- Spicy Green Chilies/6 pcs/辣綠辣椒
- Ajwain (Carom Seeds)*/1/4 tsp/藏茴香（可無）
- Black Salt/4 tsp/鹽岩
- Lemon Juice/1.5 tbsp/檸檬汁
- Cumin Seeds/3 tsp/孜然
- Amchur Powder/2 tsp/芒果粉
- Cold Water/2 liters/冰水
- Ice cubes*/1.5 cups/冰塊 （可無）
- Salt to Taste/鹽
1-2
Method 製作方式:
- Take mint, coriander, chilies, ajwain, black salt, cumin seeds in a blender jar. 將薄荷、香菜、綠辣椒、藏茴香、鹽岩、孜然放進攪拌機內。
- Add some water and make a paste. 加入一些水後攪拌成綜合糊料。
- Now, take the paste in a big jar. Add remaining water along with lemon juice and ice cubes and stir well. 將綜合糊料放入一個大碗中，並加入剩餘的冷水與檸檬汁及冰塊攪拌均勻。
- Refrigerate it for at least 2 to 3 hours. 將薄荷水放進冰箱最少2～3小時。
2. Dates and Tamarind Chutney 椰棗與羅望子沾醬
2-1
Ingredients 食材:
- Tamarind Pulp/50g~100g/羅望子果肉
- Dates/200g/椰棗
- Brown Sugar/300g/黑糖
- Chili Powder/1 tsp/辣椒粉
- Cumin Powder/1 tsp/孜然粉（可無）
- Ginger Powder/1/2 tsp/薑粉（可用新鮮薑取代）
- Salt/2 tsp/鹽
- Water/As needed/水
- Black Salt/1/2 tsp/鹽岩（可無）
2-2
Method 製作方式:
- Add tamarind pulp in a pot along with 1/4 cup water. 將羅望子果肉放入鍋內並加入1/4的水。
- Let it simmer for 2 to 3 minutes. 用小火煨煮2～3分鐘。
- In a separate bowl soak dates in 2 cups of hot water for 20 minutes. 取另一個鍋子用熱水浸泡椰棗約20分鐘。
- After 20 minutes, blend the dates along with water. 浸泡20分鐘後放入攪拌機攪拌。
- Add the dates puree to the tamarind pulp. 將椰棗糊加入羅望子果肉裡。
- Mix it well. 均勻攪拌。
- Now, add the brown sugar and let it melt. 將黑糖加入鍋內中融化。
- Add chili powder, ginger powder, cumin powder, black salt and salt. 加入辣椒粉、薑粉、孜然粉、鹽岩及鹽。
- Let it simmer till the sauce starts to thicken up. 用小火煨煮直至濃稠。
- Take it off the flame and let it cool down. 關火後冷卻。
3. Puri 酥炸球
3-1
Ingredients 食材:
- Whole Wheat Flour/1 cup/全麥麵粉
- Semolina/1/4 cup/杜蘭小麥粉
- Salt/1/2 tsp/鹽
- Water/1/2 cup (Approx.)/水
- Oil/1 liter/蔬菜油
3-2
Method 製作方式:
- Add all the dry ingredients in a bowl and mix them well. 將所有的乾料放進調理盆內攪拌均勻。
- Now, add a little water at a time and knead a medium stiff dough. 取一些水並慢慢加入攪拌，揉成一個較硬的麵團。
- Put it in a plastic bag and let it rest for 30 minutes. 完成後放入一個塑膠袋並靜置休息30分鐘。
- After 30 mins, knead the dough again for 2 minutes. 30分鐘後，再將麵團揉約2分鐘。
- Now, apply some oil in your hands and make small balls of around 6 to 7gm each. 取一些蔬菜油放在手中，並將麵團分成小球，每顆約6~7公克。
- Roll them in to thin circular puris. 將各個小球擀成薄扁圓狀麵皮。
- Keep them on a plastic sheet and cover them for 30 mins. 將每片麵皮放在塑膠片上並蓋上靜置30分鐘。
- Now, take oil in a wok and heat it at 190-degree Celsius. 起油鍋及溫度190度。
- Add 3 to 5 puris at a time and fry for 40 secs to 1 minute and take them out. 每次油炸放入3～5片麵皮，並炸約40秒～1分鐘後取出。
- Let them rest for another 2 hours at least. 炸完後約靜置休息2小時以達到最酥脆的程度最好。
4. Fillings 各式內餡
4-1
Ingredients 食材:
- Potatoes/2 pcs/馬鈴薯
- Black chickpeas/1 cup/黑鷹嘴豆
- Mung Beans/1 cup/綠豆
- Chili Powder/2 tsp/辣椒粉
- Salt/To Taste/鹽
- Turmeric Powder/1 tsp/薑黃粉
4-2
Method. 製作方式:
4-2-1
Potatoes 馬鈴薯
- Boil the potatoes and pill the skin off. 將馬鈴薯用水煮滾後去皮。
- Mash the ptatoes and add some salt and chili powder to it. 將熟馬鈴薯搗碎後加入一些鹽及辣椒粉。
4-2-2
Black Chickpeas 黑鷹嘴豆
- Soak Black chickpeas for at least 8 hours. 將黑鷹嘴豆用水浸泡約至少8小時。
- Take a pot and fill it with fresh 4 cups of water. 取一個鍋子並倒入4杯清水。
- Add 1 tbsp salt and soaked black chickpeas after removing the water. 加入一茶匙的鹽並將泡過水的黑鷹嘴豆瀝水後置入。
- Boil them till they get soft and tender. At least 20 – 30 minutes on medium flame. 用中火煮約20～30分鐘，直到黑鷹嘴豆軟化。
4-2-3
Mung Beans 綠豆
- Soak Mung beans for at least 8 hours. 將綠豆用水浸泡約至少8小時。
- Take a pot and add 2 tbsp of oil. 取一個鍋子並加入二茶匙的蔬菜油。
- Heat the oil on a low flame. 用小火加熱鍋子。
- Add 1 tsp of turmeric powder along with mung beans. 將浸泡後綠豆與一茶匙的薑黃粉加入鍋子內。
- Saute them for a minute. 翻炒約一分鐘。
- Add 1 cup of water and 2 tsp of salt. 加入一杯的水及二茶匙的鹽。
- Cover the pot and let it simmer on a low flame till beans are cooked. 將鍋子加蓋後用小火煨煮直至綠豆煮熟。
- Check after every 3 to 5 minutes. Add water if needed. 約每3～5分鐘確認使否需要加水。