1. Combine wheat flour and salt in a bowl.
2. Add water gradually and knead into a soft dough.
3. Cover and rest for 15–20 minutes.
4. Mix mashed potatoes with green chillies, cumin, spices, coriander and salt.
5. Divide the dough and filling into equal portions.
6. Roll one dough portion into a small disc.
7. Place the filling in the centre and seal the edges.
8. Gently roll into a paratha.
9. Heat a tawa and place the paratha on it.
10. Cook both sides, applying sesame oil as required.
11. Cook until golden brown and lightly crisp.

1. Soak chickpeas in plenty of water for 8 hours or overnight.
2. Drain and pressure-cook with fresh water and a little salt until tender.
3. Heat sesame oil in a heavy-bottomed pan.
4. Add cumin seeds and let them crackle.
5. Add onion and sauté until golden.
6. Add ginger-garlic paste and green chilli. Cook for another minute.
7. Add tomato puree.
8. Add turmeric, coriander powder, cumin powder, chilli powder and salt.
9. Cook until the masala thickens and the oil begins to separate.
10. Add chole masala and amchur powder.
11. Add the cooked chickpeas with some of their cooking liquid.
12. Simmer for 15–20 minutes so the flavours develop.
13. Lightly mash a few chickpeas to thicken the gravy.
14. Garnish with fresh coriander.

1. Cook the rice until fluffy and let it cool.
2. Heat sesame oil in a wide pan.
3. Add mustard seeds and let them crackle.
4. Add urad dal and chana dal. Sauté until golden.
5. Add curry leaves, green chillies, dry red chillies and hing.
6. Add onion and sauté until translucent.
7. Add tomatoes and cook until soft and pulpy.
8. Add turmeric, chilli powder, coriander powder and salt.
9. Cook the mixture until thick and aromatic.
10. Add the cooked rice and mix gently.
11. Sprinkle garam masala and adjust the seasoning.
12. Cook for another 2–3 minutes.
13. Garnish with coriander.

1. Heat sesame oil in a pan.
2. Add cumin seeds.
3. Add onion and sauté until translucent.
4. Add ginger and green chilli. Sauté briefly.
5. Add capsicum, if using, and cook for 2 minutes.
6. Add tomatoes, turmeric, chilli powder, coriander powder and salt.
7. Cook until the tomatoes soften and the mixture is aromatic.
8. Add the crumbled paneer.
9. Mix gently and cook for 3–4 minutes.
10. Add garam masala and fresh coriander.
11. Remove from heat while the paneer is still soft and moist.

Prepare the batter

1. Wash and soak idli rice and urad dal separately for 4–6 hours.
2. Soak the fenugreek seeds along with the urad dal.
3. Drain and grind the rice and urad dal separately into smooth, slightly thick batters.
4. Mix them together.
5. Cover and ferment overnight, or until doubled in volume.
6. Add salt and mix gently.
7. Lightly grease the idli moulds and pour in the batter.
8. Steam for 10–12 minutes.
9. Rest the idlis for a couple of minutes before removing them.

Make the podi mixture

1. Place 2–3 tbsp milagai podi in a small bowl.
2. Add sesame oil gradually.
3. Mix until you get a thick, spoonable podi-oil mixture.