Bhaturas

1. Mix the flour with the salt, carom seeds and baking powder
2. Then add the yoghurt and water to the dry mixture and knead until the dough has become a soft texture
3. Finally add the oil to the dough and knead for about a minute before resting the dough for about 30 minutes
4. Heat the oil for deep frying in a karahi or saucepan
5. Split the dough evenly into 5-6 pieces and then to make a bhatura, make a ball (approximately 5cm diameter), dip the ball into the flour and flatten using the palm of your hands and fingertips to flatten edges and then using a rolling pin, roll the pastry until it is 12-14cm diameters in length and leave to a side. Repeat the process for the rest of the remaining dough
6. To test if the oil is hot, put a small piece of dough into the oil and if it floats up immediately, this means the oil is hot enough and ready for the frying of the bhaturas.
7. One at a time, gently toss the bhatura pastry into the oil. It might sink to the bottom, however will rise to the top within seconds. Using the spider splash oil on to the bhatura, this will make it rise and then gently using the side of the spider press down on the sides of the bhatura which will enable the air inside of the bhatura to distribute evenly allowing it to puff up further. Then turn it over and repeat the process for the other side, once the bhatura is golden brown and cooked on both sides, remove from the oil using the spider
8. Do the same with the remaining dough.

Carrot and chilli pickle

1. Peel the carrots and cut the carrots into sticks (5cm long and 1cm thick), leave to one side
2.  Heat the oil in a saucepan on a medium-high heat for a minute
3. Add the crushed mustard seeds to the oil and let them sizzle in the oil for 1 minute
4. Add the carrot sticks, whole green chillies, red chilli powder and salt to the saucepan and cook for 2 minutes
5. Add white vinegar and lime juice, cook for a final 30 seconds and take off the heat
6. Cool the carrot pickle
7. Serve and savour

Chollay (Chana Masala)

1. 1. Heat the oil in a saucepan and then add the cumin seeds and sizzle for about thirty seconds
   2. Then add the chopped onions to the saucepan and cook until the onions are golden brown, this should take about 3-4 minutes
   3. When the onions are golden brown, then add the ginger and garlic paste and green chilli paste to the onions
   4. and cook for about a minute
   5. Then add the blended plum peeled tomatoes to the saucepan together with half the black tea and cook for about 2 minutes
   6. Add the turmeric, red chilli powder, cumin powder and salt to the tomato sauce and then remove from the heat and blend the masala until smooth (blending is optional)
   7. Put the masala back on to the heat and cook the masala now for a good 12 minutes (add a little more tea water if masala is getting sticky))
   8. Add the drained chickpeas to the saucepan and cook for about five minutes, add the rest of the black tea at this point also so that the alu chollay become moist and so that the sauce does not dry out whilst cooking (add water as required and as desired)
   9. Add the pomegranate powder to the chickpea masala, cook for a further minute
   10. Finally add the mango powder to the dish, cook for 30 seconds before adding the chopped coriander and garam masala to the dish
   11. Serve