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Dahi Bhallay
Make a thick batter by mixing besan, cumin seeds, ajwain, red chili powder, salt, turmeric, and a pinch of baking soda with water. Let it rest for 5 minutes, then deep-fry until golden. Soak in cold water, then set aside.

For the chaat, mix boiled chickpeas, boiled potatoes, chopped onion, tomato, and cucumber. In a separate bowl, whisk yogurt with a little water, Shan chaat masala, and salt. Combine with the veggies, add Bhallay on top, and garnish with boondi, more chaat masala, and homemade imli sauce.

Fruit Chaat
Dice mango, strawberries, banana, grapes, and coconut jelly. Mix in a bowl, add lychee juice, chill in the fridge, and enjoy!

Cheesy Gordita Crunch
Sauté sliced chicken in oil until golden, then add Shan tikka masala and salt. Cook for 5 minutes. Dice cucumber, pickles, tomato, and onion. Take a flatbread, add mozzarella, and bake until melted. Layer with a crunchy taco shell, chicken, veggies, and Baja sauce, then fold and serve.

Refreshing Ramadan Drink🌙
Muddle a lemon slice, then add ice, water, and sandal sharbat in a pitcher. Soak tukhm-e-balanga in hot water for 5 minutes until soft, then mix it into the drink. Stir well and enjoy!





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