Stuffing:
1 cup Chickpeas (Chana Dal)
1 to 1&1/2 cups of Sugar
1/2 tsp. Cardamom Powder
1/2 tsp. nutmeg powder
2 tbls. Clarified Butter (Ghee)

Dough:
3 cups All purpose flour (Maida)
1 cup oil
1 pinch Salt

Method:
· Cook Chickpeas with more than double amount
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4 medium sized potatoes
1 onion sliced in long
½ to 1 chopped green chili
½ tsp. Cayenne pepper powder
½ tsp. salt
½ tsp. roasted and powdered cumin
½ tsp. chaat masala
½ tsp. Mustard seeds
1 tbls. Oil for frying
Coriander leaves for garnish

Method:

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Sweet Puff (Mawa Gujiya)
I don’t remember any special occasion or festival goes without this sweet. Not only in north India but in south India also it is made and eaten with great interest.

For Pastry
½ lb. (250 gm.) All purpose flour (Maida)
2 tbls. Hot oil
1
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2 cups Whole Mung beans washed and soaked overnight
1” piece of Ginger
½ tsp. salt
½ tsp. chili powder
Oil for frying

Grind the Mung Beans coarsely with little water. Add ginger, salt, chili powder. With your fingers drop small drops (about penny sized)in hot oil. When golden
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It is very tasty and very easy to make in microwave.

2 cups chickpea flour (available in Indian stores it is called Besan)
1.5 cups butter
1.5 cups confectioner’s sugar.
½ tsp cardamom powder
2 tsp. Chopped nuts

Take ch
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