Heat ghee in a pan, add cumin seeds, green chilies, diced potatoes, and soaked sabudana (tapioca pearls). Mix roasted peanuts, salt, and chopped coriander leaves.
Roll buckwheat (Kuttu ka Atta) dough into small puris. Heat oil in a pan and deep fry the puris until they are golden brown.
Heat oil in a pan, add cumin seeds, boiled potato cubes, salt, turmeric powder, and red chilli powder. Garnish with chopped coriander leaves.
Heat ghee in a pan, and add singhare ka aata (water chestnut flour), sugar and water. Cook until the mixture thickens. Garnish with nuts.
Cut fruits like apples, bananas, oranges, pomegranates and mix. Add a pinch of black salt, cumin powder, and lemon juice. Refrigerate.
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