• Sift the basin, bicarbonate of soda, chili powder and salt into a bowl. Make a slight well in the centre, add 1\2 cup of water and beat well with a wooden spoon or electric beater. Add enough water a little at a time to make a batter the consistency of thick cream. (The batter should be thinner than pakora batter.) The mixing should be done as quickly and lightly as possible. Leave to rest for 15 minutes.
• Heat oil in a karahi or deep fryer. Test the temperature by dropping a small amount of batter into the hot oil. It should rise to the top at once.
• Pour batter in polythene bag and hold it like a piping bag, make about 3mm hole at the base. Pipe boondi into hot oil. Alternatively hold a perforated spoon over the hot oil. Pour the mixture little by little on the perforated spoon to make boondi. Fry to a golden color, turning once or twice. Remove with a slotted spoon, drain on absorbent kitchen paper and then soak the boondi in plenty of warm water for few minutes. Press the boondi between the palms carefully to squeeze out the water.

Assembly:

• Place the boondi, potatoes, tomatoes, green chilies and onions in a glass serving dish, Sprinkle salt, chili powder and garam masala over the boondi mixture and mix gently to coat the spices.
• Whisk yogurt with 1\4 cup water, salt and garlic to make a smooth paste and pour evenly into the boondi mixture and stir gently.
• Garnish with Chat Masala and Sweet Imli Chutney.

  This recipe serves 6 people.
  Preparation Time: 15 minutes.
  Cooking Time: 15 minutes.

  Serving Options:
  Serve Hot

Melted Ingredients
2 tbl melted butter

Additional flour to form ball of dough and to dust work surface
Approximately 1/2 cup flour

Sugar Mixture to Coat Doughnuts
1/2 cup powdered sugar
1/2 cup granulated sugar

8 cups of peanut or other vegetable oil for frying doughnuts

Method:

1. Preheat approximately 8 cups of peanut or vegetable oil in heavy bottomed, deep pot to 365 F. (Use candy thermometer to determine oil temperature)

2. Combine dry ingredients in large mixing bowl.

3. In separate bowl, combine liquid ingredients (buttermilk, eggs & vanilla) and mix well.

4. Blend buttermilk mixture and melted butter into dry mix until dough is formed. The dough will be very sticky. (Sticky dough makes very light doughnuts.)

5. Let dough stand in bowl for approximately 5 minutes. NOTE: This allows dough to rise and absorb some of the moisture.

6. Sprinkle approx. 1/4 C flour over work surface. Turn dough out onto floured surface.

7. Sprinkle 1/4 C additional flour over dough. Do not mix flour into dough. (See image with asterix above.)

8. With hands or rolling pin gently press dough into rectangle (9″x7″) approximately 3/4″ thick. Add additional flour if dough surface becomes sticky.

9. Use cookie cutter to make doughnut rounds. Place tip of knife in center and gently swirl to create hole in middle of each doughnut. Dust finger tip with flour and poke it through opening swirling to increase size of hole.

10. Fry doughnuts in small batches for about 45 seconds on each side or until golden brown. NOTE: While frying first side, doughnut dough expands and splits on top. When doughnut bubbles & rises to top, turn over to fry other side. Once golden brown, transfer to paper towels and allow to cool until just warm.

11. Combine powdered sugar and granulated sugar in bowl. Toss doughnuts individually in sugar to coat.
Enjoy while still warm but eat in moderation!

Yield - approx. 12-16 doughnuts
(approx. 3″ diameter)

NOTE: Before beginning, read through the entire recipe in order to familiarize yourself with the steps.

• Wash the rice and keep aside.
• Heat Cooking Oil in a medium saucepan over medium heat.
• Add the bay leaf and fry it, stirring constantly for 2 minutes. (This will flavor the oil.)
• Remove from heat.
• Carefully add the water to avoid splatters.
• Bring to a boil, and then stir in the rice.
• When the water boils again, stir, reduce the heat, cover the pan, and simmer gently for 45 minutes, or until the liquid is absorbed.
• Remove from heat and stir in the mint.
• Cover and let stand for 5 minutes.
• Fluff the rice with a fork before serving, and remove the bay leaf.

• Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.
• With oily hands put the dough in a bowl. Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
• Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.
• Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
• Lightly grease several baking sheets.
• On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal.
• Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.
• Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
• Remove the nan from the baking sheet and serve at once.
• serve with yogurt and mint chutney.
• Roll out into flat round shape and make sure it is as thick as a pizza’s crust.
• Bake in oven at 350′ and take it out when it is light brownish color.
• Try our simple Nan or may be Ghobi ka Paratha.

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.