PREPARATION
Ginger - 1 teaspoon
Garlic cloves - 1 teaspoon
Onions - 60 grams
Carrots - 80 grams
Beetroot - 50 grams
Sweet corns - 40 grams
Bell pepper - 50 grams
Roasted fox nuts - 25 grams
Boiled mashed sweet potatoes - 80 grams
Grated paneer - 50 grams
Red chili - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Black pepper - 1/8 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1/4 teaspoon
Lemon juice - 1 teaspoon
Oil - 40 milliliters
Onions - 50 grams
Cherry tomato - 70 grams
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Lemon juice - 1/2 teaspoon
Hung curd - 150 grams
Curd - 2 tablespoons
Grated carrots - 25 grams
Garlic - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Oregano - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Soaked green mung beans - 200 grams
Green peas - 70 grams
Green chili - 1 tablespoon
Gram flour - 25 grams
Salt - 1 teaspoon
Water - 50 milliliters
Oil - for greasing
Sriracha sauce - 2 tablespoons