1. Mix wheat flour and salt. Gradually add water and knead into a soft dough.

2. Cover and rest for 15–20 minutes.
3. Mix mashed potatoes with green chilli, cumin, spices, coriander and salt.
4. Divide the dough into equal portions and roll each into a small disc.
5. Place a portion of potato filling in the centre, bring the edges together and seal.
6. Gently roll into a paratha.
7. Heat a tawa and place the paratha on it.
8. Cook both sides, applying Bharat Botanics Desi Ghee generously as needed.
9. Cook until golden brown spots appear and the paratha is crisp outside.
Serving Suggestion: Serve hot with curd, pickle or a dollop of desi ghee.

1. Wash the dal thoroughly.

2. Add dal, water, turmeric and salt to a pressure cooker.

3. Cook until soft and creamy.

4. Lightly whisk the cooked dal and adjust consistency with water if needed.

5. Heat Bharat Botanics Desi Ghee in a tadka pan.
6. Add cumin seeds and let them crackle.
7. Add hing, garlic and dry red chillies.
8. Add onion and sauté until lightly golden.
9. Add tomato and cook until soft.
10. Add red chilli powder and garam masala.
11. Pour the sizzling tadka over the hot dal.
12. Garnish with fresh coriander.
Bharat Botanics Tip: The final tadka in desi ghee brings together the aroma of cumin, garlic 
and spices beautifully.

1. Soak rice and fenugreek seeds separately from urad dal for 4–6 hours.
2. Grind both into a smooth batter using water as required.
3. Mix and allow the batter to ferment overnight.
4. Add salt and adjust the batter to a pourable consistency.
5. For the filling, heat Bharat Botanics Desi Ghee in a pan.
6. Add mustard and cumin seeds.
7. Add onion, green chillies and curry leaves.
8. Add turmeric and mashed potatoes.
9. Season with salt and cook for a few minutes. Finish with coriander.
10. Heat a dosa tawa and spread a ladleful of batter into a thin circle.
11. Drizzle Bharat Botanics Desi Ghee around the edges and lightly over the dosa.
12. Cook until crisp and golden.
13. Place potato masala in the centre, fold and serve.

1. Wash and soak moong dal for 4–5 hours.
2. Drain completely and grind into a coarse paste without adding too much water.
3. Heat Bharat Botanics Desi Ghee in a heavy-bottomed pan.
4. Add the moong dal paste.
5. Cook on low to medium heat, stirring continuously.
6. Continue roasting patiently until the dal changes colour and develops a rich, nutty aroma.
7. Add warm milk gradually while stirring carefully.
8. Cook until the mixture thickens and the dal is completely cooked.
9. Add sugar and continue cooking until the halwa becomes glossy.
10. Add cardamom, nuts, raisins and optional khoya.
11. Cook until the ghee begins to separate and the halwa reaches a rich, soft consistency.
12. Garnish with nuts and saffron.

1. Heat 1 tbsp Bharat Botanics Desi Ghee in a pan.
2. Add onion, tomatoes and cashews.
3. Cook until softened.
4. Allow the mixture to cool slightly and blend into a smooth paste.