indian cuisine 🪔

ingredient list:

stuffing:
- 2 to 3 potatoes, medium
- 1 onion, finely chopped
- 1 tbsp chopped cilantro
- 1 tsp roasted cumin powder
- 1/4 tsp red chili powder
- black salt

pani (water filling):
- 1/2 cup mint leaves, chopped
- 1 cup cilantro, chopped
- 1 in ginger, chopped
- 2 green chilies, chopped
- 1 tbsp tamarind
- 3.5 tbsp jaggery powder
- 1 tsp roasted cumin powder
- 1 tsp chaat masala powder
- 1/3 cup water, for blending
- 1 cup water
- 1 tbsp boondi, optional
- black salt

other:
- 24-30 puris, readymade
- 1 small bowl tamarind chutney, optional

recipe:

stuffing:
1. peel and boil potatoes until you're able to pierce them with a fork easily (~10-20mins).

2. chop the potatoes into cubes, then mash in a bowl.

3. mix the potatoes, onions, cilantro, cumin powder, chaat masala powder, and black salt. mix well and set aside.

pani (water filling):
4. in a blender, add in all the ingredients for the pani (excluding the boondi, if using).

5. add the water, grinding to a fine chutney.

6. remove the green chutney into a large bowl. rinse the blender with 1/2 cup water, adding it into the bowl. then, add another 1/2 cup of water.

7. mix well. taste and adjust the seasoning as needed. add more water if you want a thin pani.

8. add the boondi to the pani, then chill in the fridge.

assembly:
9. crack the top of the puri with a spoon. add 2-3 tsps of the potato stuffing into the puri.

10. stir the green pani, then add some into the puri. serve immediately.

enjoy! enjoy!

ingredient list:
- 1/2 tbsp basil seeds, pre-saoked
- 1/4 cup falooda sev
- 1/2 cup milk
- 3/2 tbsp sugar
- 1/8 cup rose syrup
- 1/2 cup rose or strawberry jelly
- 1 scoops vanilla ice cream
- 1 tbsp chopped nuts, any
- 1 candied cherry

tutti frutti, optional:
- 500g raw papaya
- 7 cups water, divided
- 2 cups sugar
- 1 tsp vanilla extract
- 4 drops food coloring, red, green, yellow

recipe:

tutti frutti:
1. peel the raw papaya skin, discarding the skin. cut the flesh into small cubes.

2. boil papaya in 4 cups of water for 5mins. boil until cubes turn semi-transparent. drain and set aside.

3. in a large pot, take the sugar, and the other 3 cups of water. add in the papaya and stir. boil for 20 minutes, stirring in between.

4. turn off the flame and add the vanilla extract.

5. divide the cooked papaya cubes into 3 parts, along with the sugary syrup it leaves behind. add four drops of the red, yellow, and green food coloring to each part, mixing well.

6. allow to soak for at least 12 hours, making sure the papaya absorbs all the color.

7. drain the sugar syrup and let dry over a wire rack or kitchen towel.

8. mix the colors together. store in the fridge if not using immediately.

falooda:
1. in a tall glass, add the rose syrup, soaked basil seeds, and falooda sev.

2. add in one cup of the milk, and gently stir.

3. add in the jelly and vanilla ice cream.

4. add the nuts, cherry, and drizzle with some more rose syrup.

enjoy!