For the stuffing

1. Cut the cauliflower into small pieces. Discard the lower hard stalks. 2. Heat the ghee in a tava, add the cauliflower, turmeric powder and salt. Sprinkle very little water and cook on a slow flame until the cauliflower is soft. 3. Add the chilli, black pepper, coriander-cumin seed and pomegranate powders. 4. Mix very well, cook for 1 minute and remove from the fire. 5. Cool and mash thoroughly. Add the coriander and green chillies and mix well.

For the dough

1. Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough. 2. Knead the dough very well and keep aside for 15 minutes. 3. Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour. 4. Cook each round very lightly on a tava and keep in folded wet napkin.

How to proceed

1. When you want to serve, take one roti, spread a little stuffing, put another roti on top and press, particulary around the edges. 2. Cook on a tava on both sides using ghee or oil until crisp. 3. Serve hot.

FOR THE PURIS: 1.Mix the semolina and the flour together and the salt. 2.Now blend-in the soda water to make a smooth dough.Use a little oil to knead well. 3.Divide the dough into 6 parts and knead each part one after the other and make a long cigar type shapes.Then cut into small disc to make the puris. 4.Roll-out into tiny puris and deep fry in hot oil till the puri is filled with air and golden in colour.When frying toss some hot oil on top of the puri that is in the oil to help it bubble up. FOR THE PANI: Add all the ingredients and liqiudise in a blender and sieve to get the pani and discard the residue. FOR THE SWEET CHUTNEY: Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool

User Comments & Tips

*To save up time you can make the puris a week earlier and store in a air-tight container *The pani and the sweet chutney can be made earlier too and keep in a container in the freezer. *Serve like any other pani puri:-Cracking the top of the puri and filling it with the potato,channa, sweet chutney and pani.

FOR THE PURIS: 1.Mix the semolina and the flour together and the salt. 2.Now blend-in the soda water to make a smooth dough.Use a little oil to knead well. 3.Divide the dough into 6 parts and knead each part one after the other and make a long cigar type shapes.Then cut into small disc to make the puris. 4.Roll-out into tiny puris and deep fry in hot oil till the puri is filled with air and golden in colour.When frying toss some hot oil on top of the puri that is in the oil to help it bubble up. FOR THE PANI: Add all the ingredients and liqiudise in a blender and sieve to get the pani and discard the residue. FOR THE SWEET CHUTNEY: Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool

User Comments & Tips

*To save up time you can make the puris a week earlier and store in a air-tight container *The pani and the sweet chutney can be made earlier too and keep in a container in the freezer. *Serve like any other pani puri:-Cracking the top of the puri and filling it with the potato,channa, sweet chutney and pani.

1. Mix maida, wheat flour, salt, oil with enough water to make a firm dough.
   
2. Heat oil in a pan, season with mustard seeds . When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.
   
3. Then add coconut, gram flour and fry till roasted. Allow it to cool.
   
4. Also add salt, chili powder, little water and mix well. Make into small balls.
   
5. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out).
   
6. Deep fry in hot oil till puffed, golden and serve hot with any chutney.

Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter. Now add cardamom powder and baking powder to the batter and mix well. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil. Serve hot with any juice

1. Soak bread slices in curd and crumble them nicely.
   
2. Add rest all ingredients and mix well to form tight dough.
   
3. Make balls from the above dough with your hands and flatten them with your palms.
   
4. Deep fry in slow heat until the chakkalis are golden brown. Serve hot or cold

Boil all the ingredients except vinegar, egg and filling, using 1 glass of water and cool till all the water evaporates completely.
Cool and grind them till the mixture is ground finely. This is the kabab mix.
To the mix, add egg and vinegar.
To make filling, finely chop ginger, onion and mint leaves and use as a filling for the kabab.
Garnish with sliced onion rings and lemon wedges.

Sieve corn flour and all-purpose flour together along with salt.

Add beaten egg and water to the flours and make a batter. Keep aside for half an hour.
Heat a flat pan and add a tsp of oil. Wipe off with paper napkin.

Take a big spoonful of above batter, pour in the pan and spread like a pancake.

Make a few from the remaining batter and keep them aside.

Cut all the vegetables into thin and long slices. Boil in hot water for few minutes and drain the water.
Heat oil in a pan, fry the vegetables until all the water evaporates. Add salt, chili sauce, soya sauce, china salt and mix well. When done, remove from heat and cool.
Place this mixture in the middle of the pancake, roll and stick the ends with egg white. Fry these in hot oil until golden. Cut into slices when they are hot. Serve with tomato sauce.

1 Preheat oven to 450ºF degrees. 2 Mix first 3 ingredients to form soft dough. 3 Drop by 9 spoonfuls onto ungreased cookie sheet. 4 Bake 8-10 minutes. 5 Mix butter and herbs, brush over warm biscuts.