Ingredients:
• 2 Cups plain flour
• 1 tsp Salt
• Water as requiredFor Filling:
• 4 Boiled potatoes (medium size)
• 3 Green chilies, finely chopped
• 1 tbsp Dry fenugreek leaves
• 1/4 tsp Turmeric powder
• Red chilli powder to taste
• Vegetable oil as needed
• Salt to taste
How to make Aloo Ki Puri:
• Sieve flour and add salt to it.
• Add water and knead it properly to make soft dough.
• Cover it with a wet cloth and keep it aside for half an hour.
• Peel and mash the potatoes.
• Add dry fenugreek leaves and green chillies to it and mix well.
• Combine the remaining ingredients with it & again mix well.
• Divide the dough into small balls and roll one ball at a time in the form of a small puri.
• Put a small quantity of potato mixture over it and close it properly from all the sides.
• Roll it gently into a puri.
• Place it into hot oil for deep-frying till they blow up.
• Puris are ready to serve.

Ingredients:
• 15-20 Baby corn
• 5 tsp Rice flour
• 15 tsp Corn flour
• 2 tsp Ginger-garlic paste
• 1-2 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 2 tbsp Cashew peanut powder
• 2 tbsp Fresh coriander leaves, washed and chopped, for garnishing
• 2 Medium onions, finely chopped
• 4 Green chilies, washed and chopped
• 2 Garlic cloves, washed, peeled and finely chopped
• Tomato sauce, as required
• Oil for deep frying
• Salt to taste

How to make Baby Corn Manchurian:
•Boil babycorns in a little salty water.
•Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled babycorns.
•Pour oil in a pan and heat it.
•Now fry the babycorns.
•Remove them from the pan and drain out excess oil on clean paper towels.
•Pour 3 tbsp oil in a pan and heat it.
•Add onions, green chillies and garlic, saute until golden brown.
•Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it.
•Fry for about 10 minutes over medium heat.
•Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves.

Ingredients:
1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to
/2 tsp asafoetida
8 tblsp oil (tel)

How to make coconut podi:
Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.