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Chtapti or Ghugni is a popular and flavorful street food snack Bangladesh and state of West Bengal and other parts of Eastern India. It is made from dried yellow peas (dried white peas) that are cooked and then sautéed with various spices, resulting in a delicious and spicy dish.

Here's a basic recipe for making Ghugni:

Ingredients:

1. Dried Yellow Peas: 1 cup (soaked overnight or for several hours)
2. Onion: 1 large, finely chopped
3. Tomato: 1 medium, finely chopped
4. Ginger: 1 tablespoon, grated
5. Garlic: 2-3 cloves, minced
6. Green Chilies: 2-3, finely chopped (adjust according to spice preference)
7. Turmeric Powder: 1/2 teaspoon
8. Red Chili Powder: 1/2 teaspoon (adjust to taste)
9. Cumin Powder: 1 teaspoon
10. Coriander Powder: 1 teaspoon
11. Garam Masala: 1/2 teaspoon
12. Mustard Oil: 2-3 tablespoons
13. Salt: to taste
14. Fresh Coriander Leaves: for garnish
15. Tamarind Pulp: 1-2 tablespoons (optional, for tanginess)

Instructions:

1. Soak Peas: Soak the dried yellow peas in water overnight or for at least 6-8 hours. Drain the water.

2. Cook Peas: In a pressure cooker, cook the soaked peas with enough water and a pinch of salt until they are soft and cooked through. Drain any excess water.

3. Sauté Aromatics: In a pan, heat mustard oil. Add grated ginger, minced garlic, and chopped green chilies. Sauté until the raw aroma disappears.

4. Add Onions: Add finely chopped onions and cook until they become golden brown.

5. Add Tomatoes: Add chopped tomatoes and cook until they are soft and the oil starts to separate.

6. Add Spices: Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well.

7. Add Cooked Peas: Add the cooked yellow peas to the pan. Mix thoroughly so that the peas are well-coated with the spices.

8. Adjust Seasoning: Add salt to taste. If you like it tangy, you can add tamarind pulp at this stage.

9. Simmer: Let the mixture simmer for a few minutes until the flavors meld together.

10. Garnish and Serve: Garnish with fresh coriander leaves and serve hot. Ghugni is often enjoyed as a snack on its own or with bread, puris, or as a topping on savory snacks.

Chatpati or Ghugni is a popular street food during festivals and celebrations and is loved for its spicy and savory taste.

Khichuri, also spelled as Khichdi or Kichuri, is a popular one-pot dish in South Asian cuisine, particularly in India and Bangladesh. It is a comfort food made by cooking rice and lentils together with mild spices. Khichuri can be a simple, nutritious, and easily digestible meal, and it often serves as a go-to dish during times of illness or as a part of festivals and celebrations.

Here is a basic recipe for making Khichuri:

Ingredients:

1. Gobindobhog, Chinigura, Kalijeera Rice: 1 cup
2. Yellow Lentils (Moong Dal or Red Lentils): 1/2 cup
3. Mixed Vegetables: Carrots, peas, potatoes, etc., chopped - 1 cup
4. Onion: 1, finely chopped
5. Tomato: 1, chopped
6. Green Chilies: 2-3, chopped (adjust to taste)
7. Ginger: 1 tablespoon, grated
8. Turmeric Powder: 1/2 teaspoon
9. Cumin Powder: 1 teaspoon
10. Coriander Powder: 1 teaspoon
11. Cumin Seeds: 1 teaspoon
12. Bay Leaf: 1 or 2
13. Cinnamon Stick: 1-inch piece
14. Cloves: 3-4
15. Ghee (Clarified Butter): 2 tablespoons
16. Salt: to taste
17. Water: 4-5 cups

Instructions:

1. Wash Rice and Lentils: Wash the rice and lentils together in cold water until the water runs clear.

2. Sauté Aromatics: In a large pot, heat ghee. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté until the spices release their aroma.

3. Add Vegetables: Add chopped onions, green chilies, and grated ginger. Sauté until the onions turn golden brown.

4. Add Spices: Add turmeric powder, cumin powder, and coriander powder. Mix well.

5. Add Rice and Lentils: Add the washed rice and lentils to the pot. Stir to coat them with the spices.

6. Add Vegetables and Water: Add chopped tomatoes, mixed vegetables, and salt. Pour in 4-5 cups of water and bring it to a boil.

7. Simmer: Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer until the rice and lentils are cooked and the khichuri reaches a porridge-like consistency. Stir occasionally.

8. Check Seasoning: Adjust salt and spices according to taste.

9. Serve: Serve hot khichuri with a dollop of ghee on top. It can be accompanied by yogurt, pickles, or a side salad.

Khichuri can be customized based on personal preferences. Some variations include adding different vegetables, using different lentils, or adjusting the spice level. It's a versatile dish that is not only comforting but also provides a good balance of carbohydrates and proteins.

Aloo tikki is a popular Indian snack made from boiled and mashed potatoes that are mixed with various spices and then deep-fried to create crispy, golden-brown patties or cutlets. "Aloo" means potatoes, and "tikki" refers to the patties or cutlets. This snack is commonly enjoyed throughout India and is a favorite street food.

Here's a basic recipe for making aloo tikki:

Ingredients:

• 4 medium-sized potatoes, boiled, peeled, and mashed
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala (a blend of Indian spices)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 tablespoon fresh coriander leaves, chopped
• 2-3 tablespoons bread crumbs or rice flour (for binding)
• Oil for deep frying

Instructions:

1. Boil the potatoes until they are soft and easy to mash. Peel and mash them thoroughly in a mixing bowl.

2. Add the red chili powder, garam masala, cumin powder, coriander powder, chopped green chilies, and salt to the mashed potatoes. Mix these ingredients well to form a uniform mixture.

3. Add the chopped coriander leaves and mix them into the potato mixture.

4. Divide the potato mixture into small portions and shape them into round patties or cutlets.

5. If the mixture is too sticky, you can coat the patties with a thin layer of bread crumbs or rice flour. This will help them hold their shape and become crisp when fried.

6. Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully slide the potato patties into the hot oil.

7. Fry the aloo tikkis until they are golden brown and crispy on both sides. Make sure to flip them occasionally to ensure even frying.

8. Once they are done, remove the aloo tikkis from the oil and place them on a paper towel to drain excess oil.

9. Serve hot with chutney or sauce of your choice, such as mint chutney, tamarind chutney, or ketchup.

Aloo tikkis are often served with chole (spiced chickpeas) and various chutneys, making for a delicious and satisfying meal. They can also be used to make a popular street food dish called "aloo tikki chaat," where the tikkis are topped with yogurt, chutneys, and various garnishes.

Makki ki roti is a traditional Indian flatbread made from maize flour, which is also known as cornmeal. It is a popular food in the northern regions of India, especially in states like Punjab, Haryana, and Rajasthan. The roti is typically prepared by mixing maize flour with water to form a dough and then shaping it into round, flat discs. Due to the absence of gluten in maize flour, makki ki roti can be a bit challenging to handle compared to wheat-based rotis, but it's a delicious and nutritious alternative.

Makki ki roti is usually served with a variety of side dishes, with the most common accompaniment being sarson da saag (a spiced mustard greens dish) or saag (cooked leafy greens). The combination of makki ki roti and sarson da saag is a classic Punjabi dish and is enjoyed particularly during the winter months.

The dough for makki ki roti can be a bit crumbly, so it's often helpful to use a piece of plastic wrap or a greased sheet of parchment paper to flatten the dough into a round shape. Once the roti is shaped, it is cooked on a griddle or tava until it's crispy and golden brown. The rustic and earthy flavor of makki ki roti makes it a unique and delightful addition to Indian cuisine.

Moong Dal Kachori is a popular North Indian snack that consists of deep-fried pastry filled with a spiced moong dal (yellow split lentil) mixture. It's a flavorful and indulgent dish often served with various chutneys and sauces. Here's a recipe for making moong dal kachori:

Ingredients:

For the kachori dough:

• All-purpose flour (maida): 1 cup
• Ghee or oil: 2 tablespoons
• Salt: 1/4 teaspoon
• Water: As needed

For the moong dal filling:

• Yellow moong dal (split and skinless): 1/2 cup
• Ginger: 1 teaspoon, grated
• Green chilies: 1-2, finely chopped (adjust to taste)
• Cumin seeds: 1/2 teaspoon
• Fennel seeds: 1/2 teaspoon
• Asafoetida (hing): 1/4 teaspoon
• Red chili powder: 1/2 teaspoon
• Coriander powder: 1/2 teaspoon
• Garam masala: 1/4 teaspoon
• Amchur (dry mango powder): 1/2 teaspoon
• Salt: To taste
• Oil: 1 tablespoon

For deep frying:

• Oil

Instructions:

Preparing the kachori dough:

1. In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt.
2. Gradually add water and knead to form a smooth and firm dough. The dough should not be too soft or sticky.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Making the moong dal filling:

1. Wash and soak the moong dal in water for about 2 hours. Drain the water.
2. Grind the soaked moong dal to a coarse paste without adding water. It should have a crumbly texture.
3. In a pan, heat oil. Add cumin seeds and fennel seeds.
4. Once the seeds crackle, add grated ginger, chopped green chilies, and asafoetida. Sauté for a minute.
5. Add the coarsely ground moong dal and cook on low heat, stirring continuously, until it's lightly roasted and aromatic.
6. Add red chili powder, coriander powder, garam masala, amchur, and salt. Mix well and cook for another 2-3 minutes.
7. Let the filling cool down before using.

Assembling and frying the kachoris:

1. Divide the kachori dough into equal-sized balls.
2. Flatten a dough ball slightly and place a portion of the moong dal filling in the center.
3. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
4. Roll out the stuffed ball gently into a round kachori. Make sure the filling doesn't come out.
5. Heat oil for deep frying in a pan.
6. Once the oil is hot, gently slide the rolled kachori into the oil.
7. Fry the kachori on medium heat until it's golden brown and crispy on both sides.
8. Remove the kachori from the oil and drain excess oil on a paper towel.

Serving: Serve the hot moong dal kachoris with green chutney, tamarind chutney, or yogurt. They can also be enjoyed with aloo ki sabzi (potato curry) or as a standalone snack.

Moong Dal Kachoris are a delightful and indulgent treat with a crispy outer layer and a flavorful lentil filling. They are perfect for special occasions, tea time, or whenever you're craving a savory snack.

Flattened rice, commonly known as "poha or Chira" is a popular and traditional breakfast and snack dish in many parts of the Indian subcontinent. It is made from parboiled rice that has been flattened into thin, light, and dry flakes. Poha is commonly used in various regional cuisines across India and is known by different names in different languages.

The process of making flattened rice involves partially cooking the rice and then rolling or flattening it to produce thin, dried flakes. This makes the rice easier to cook and consume. Flattened rice is available in different thicknesses, with thinner varieties requiring less cooking time.

Poha can be easily rehydrated and cooked by either soaking it briefly in water or by stir-frying it with various ingredients to create a flavorful dish. It's a versatile ingredient and can be cooked in many ways, often with a combination of vegetables, spices, and sometimes nuts or dried fruits. Common additions include onions, green peas, potatoes, mustard seeds, curry leaves, turmeric, and more.

Here's a basic recipe for making a popular dish called "Poha":

Ingredients:

• Flattened rice (poha)
• Oil
• Mustard seeds
• Cumin seeds
• Curry leaves
• Green chilies (optional)
• Onions, finely chopped
• Peas
• Turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped
• Lemon juice

1. Rinse the flattened rice in cold water a couple of times, then let it sit in a colander to drain excess water.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, and green chilies if using.
3. Add finely chopped onions and sauté until they turn translucent.
4. Add peas and cook for a few minutes until they are tender.
5. Add turmeric powder and salt to taste. Mix well.
6. Add the rinsed and drained flattened rice to the pan. Gently mix everything together.
7. Cover and cook for a few minutes on low heat, allowing the flavors to meld.
8. Once the poha is heated through, turn off the heat and add chopped coriander leaves and a splash of lemon juice for a tangy flavor.
9. Mix everything well and serve hot.

Poha is a light and nutritious dish that's often enjoyed as a breakfast or snack option. It's popular not only for its ease of preparation but also for its delightful taste and versatility.

Mix veg samosa is a popular Indian snack that consists of a crispy, triangular pastry filled with a mixture of cooked vegetables and spices. It is a delicious and savory treat enjoyed by people of all ages.

To make mixed veg samosas, here's a general recipe you can follow:

Ingredients: For the dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons oil
• Water (as needed)

For the filling:

• 2 medium potatoes, boiled and mashed
• 1/2 cup mixed vegetables (such as peas, carrots, beans, corn), finely chopped or grated
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for frying

Instructions:

1. Start by making the dough. In a mixing bowl, combine the all-purpose flour, salt, and oil. Gradually add water and knead the mixture into a soft and pliable dough. Cover it with a damp cloth and let it rest for about 30 minutes.

2. In the meantime, prepare the filling. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and green chilies. Sauté until the onions turn translucent.

3. Add the ginger-garlic paste and sauté for another minute. Then, add the mixed vegetables and cook them until they become tender. You can also steam or blanch the vegetables beforehand to reduce cooking time.

4. Add the mashed potatoes, turmeric powder, coriander powder, garam masala, and salt. Mix everything together and cook for a few minutes until the flavors meld. Remove the mixture from the heat and let it cool.

5. Divide the dough into small lemon-sized balls. Take one ball and roll it out into a thin circle on a lightly floured surface. Cut the circle in half.

6. Take one semicircle and fold it into a cone shape, overlapping the edges. Seal the edges by applying a little water. Fill the cone with a spoonful of the vegetable filling.

7. Apply water on the edges of the cone and bring them together to seal the samosa. Repeat the process for the remaining dough and filling.

8. Heat oil in a deep pan or kadai for frying. Once the oil is hot, carefully slide the samosas into the oil and fry them on medium heat until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil.

9. Serve the mixed veg samosas hot with chutney or ketchup.

Please note that this is a basic recipe, and you can customize the filling and spices according to your taste preferences.

Tandoori naan is a popular type of Indian bread that is typically cooked in a tandoor, a traditional clay oven. It is a staple accompaniment to many Indian dishes and is enjoyed by people all over the world.

To make tandoori naan, a dough is prepared using all-purpose flour, yeast, yogurt, salt, sugar, and sometimes baking powder. The dough is kneaded until it becomes soft and elastic. It is then left to rise for a couple of hours, allowing the yeast to activate and ferment the dough.

Once the dough has risen, it is divided into smaller portions and rolled out into oval or round shapes. Before cooking, the naan is often brushed with water or butter to keep it moist and to help it stick to the walls of the tandoor.

Traditionally, a tandoor is a cylindrical clay oven that is heated to high temperatures using charcoal or wood. The naan is then stuck to the walls of the tandoor and cooked until it puffs up and develops a slightly charred and smoky flavor. The intense heat of the tandoor gives the naan its distinctive texture and taste.

In modern kitchens, tandoori naan can also be prepared using a regular oven or a stovetop. The oven should be preheated to a high temperature, and the naan can be cooked on a baking sheet or a pizza stone. Alternatively, a stovetop griddle or a cast-iron skillet can be used to cook the naan over medium-high heat.

Tandoori naan is often served hot and brushed with ghee (clarified butter) or butter. It pairs well with a variety of Indian dishes such as curries, kebabs, and tandoori chicken. It can also be enjoyed on its own as a snack or with dips like raita or chutney.

Note: The process described above is a general overview of making tandoori naan. There may be variations in the recipe and cooking method based on regional and personal preferences.