Mint's Recipes, KOLKATA (2026)

11/08/2026

**🥔 Potato Cheese Rolls 🧀**

**Bahaar se super crispy aur andar se cheesy surprise! 😍 Ek baar banaoge toh sab repeat demand karenge! 🤤✨**

# # # 📝 Ingredients

**For Potato Mixture:**
• 2-3 large potatoes
• 2 tbsp corn flour
• Salt to taste
• 1 tsp oregano
• 1 tsp black pepper powder
• 1 tsp chili flakes
• 1 tsp pizza seasoning
• 2-3 tbsp chopped coriander leaves
• 1 tbsp finely chopped mint leaves

**For Filling:**
• Processed cheese (cut into long slices)

**For Slurry:**
• ¼ cup gram flour (besan)
• ¼ cup corn flour
• Salt to taste
• 1 tsp carom seeds (ajwain)
• Water as required (to make a smooth batter)

**For Coating:**
• 1 cup crushed cornflakes

**For Frying:**
• Oil for deep frying

# # # 👩‍🍳 How To Make

**Prepare the Potato Mixture:**

1. Peel and chop the potatoes into small pieces.
2. Boil the chopped potatoes until soft, then drain the water.
3. Mash the potatoes while they are still hot.
4. Add salt, oregano, chili flakes, black pepper, pizza seasoning, coriander leaves, mint leaves, and corn flour. Mix well to form a smooth dough-like mixture.

**Make the Filling:**

1. Take a portion of the potato mixture and flatten it in your palm.
2. Place a cheese slice in the center.
3. Cover and shape it into a roll, making sure the cheese is completely sealed.

**Prepare the Slurry:**

1. In a bowl, combine gram flour, corn flour, salt, and carom seeds.
2. Gradually add water to make a smooth, lump-free batter.

**Coating:**

1. Dip each potato cheese roll into the slurry.
2. Coat evenly with crushed cornflakes.

**Fry the Rolls:**

1. Heat oil over medium heat.
2. Deep-fry the rolls until golden brown and crispy.
3. Drain on paper towels to remove excess oil.

**Serving Suggestion:**
Serve hot with ketchup, mayonnaise, or your favorite dip!

11/08/2026

**🍕 Stuffed Garlic Pizza 🍕**

**Cheese lovers, ye recipe aapke liye hai! 😍 Ek bite lo aur crispy garlic butter, cheesy stuffing aur loaded veggies ka mazedaar combination enjoy karo! ❤️🧄🧀**

**Ingredients:**
• Pizza Base
• ½ cup Green Capsicum
• ½ cup Yellow Bell Pepper
• ½ cup Red Bell Pepper
• ½ cup Paneer
• 2–3 tbsp Sweet Corn Kernels
• ½ cup Onion, finely chopped
• 1–2 tbsp Schezwan Sauce/Pizza Pasta Sauce
• 2 tbsp Chili Flakes
• 2 tbsp Pizza Seasoning
• ½ tsp Black Pepper
• Salt to taste
• 2–3 tbsp Mayonnaise
• Mozzarella Cheese (as needed)

**To Make the Butter Mixture:**
• ¼ cup Butter
• 1 tbsp Grated Garlic
• ½ tsp Pizza Seasoning
• 1 tsp Chili Flakes
• Salt to taste
• Chopped Coriander Leaves

**How to:**

**To Make the Vegetable Mixture:**

1. Cut the green, yellow, and red capsicum into square pieces.
2. Cut the onion into square pieces as well.
3. In a bowl, combine the chopped capsicums, onion, paneer, sweet corn, Schezwan sauce, pizza seasoning, chili flakes, salt, black pepper, and mayonnaise. Mix everything well.

**To Make the Garlic Butter Mixture:**

1. In another bowl, mix together the butter, grated garlic, pizza seasoning, chili flakes, salt, and chopped coriander leaves until well combined.

**To Assemble the Pizza:**

1. Take a pizza base and cut it in half.
2. Spread the garlic butter mixture over one half.
3. Add a generous layer of the prepared vegetable mixture.
4. Sprinkle mozzarella cheese generously on top.
5. Cover with the other half of the pizza base.
6. Spread more garlic butter mixture over the top.
7. Add another layer of mozzarella cheese.
8. Bake in a preheated oven at **200°C (390°F)** for **15–20 minutes**, or until the cheese melts and turns golden.
9. Slice and serve hot.

11/08/2026

**🌿 Mix Vegetable Ragi Idly 🥕🌈**

**Healthy bhi, tasty bhi! 😍 Ek baar ye colorful Mix Vegetable Ragi Idly try karoge toh breakfast aur evening snack dono ka favourite ban jayega! 💚**

# # # 📝 Ingredients

**For the Batter:**
• 1 cup Ragi Flour
• ½ cup Curd (Dahi)
• 1 cup Semolina (Suji)
• Salt to taste
• 1 tsp Eno (Fruit Salt)
• Water as required

**For the Vegetable Mixture:**
• ½ cup chopped Red Capsicum
• ½ cup chopped Green Capsicum
• ½ cup chopped Yellow Capsicum
• ½ cup chopped Cabbage
• ½ cup chopped Carrot (Gajar)
• 1 tsp Mustard Seeds (Rai)
• ½ tsp White Sesame Seeds (Till)
• 1 tbsp Curry Leaves (Kadhi Patta)
• Salt to taste
• 4–5 Green Chilies
• ¼ cup Chopped Coriander Leaves (Dhaniya Patta)
• Whole Dried Red Chilies (Sukhi Gota Lal Mirch)

# # # 👩‍🍳 How to Make

**To Make the Batter:**

1. Take a bowl and add ragi flour, semolina, curd, and water. Mix well.
2. Add salt and Eno. Mix everything again.
3. Heat water in an idly cooker.
4. Grease a mini idly plate with oil.
5. Pour the batter into the idly molds and steam for 5–6 minutes.
6. Remove the idlies and let them cool for 5–10 minutes.
7. Demold the idlies and keep them aside.

**To Make the Vegetable Mix:**

1. Heat oil in a pan.
2. Add mustard seeds, curry leaves, green chilies, chopped red, yellow, and green capsicum, cabbage, and carrots. Cook for 2–3 minutes.
3. Add the steamed idlies and toss well.
4. Add salt and chopped coriander leaves. Cook for another 1–2 minutes.
5. Transfer to a serving plate and garnish with fresh coriander.

💚 Enjoy this wholesome, colorful, and nutritious ragi delight with your favorite chutney or sauce!

11/08/2026

**🥬🧀 Palak Corn Cheese Balls 🧀🥬**

**Crispy bahar se aur andar se cheesy surprise! 😍 Ek baar banaoge toh har koi recipe zaroor poochega. Perfect snack for chai time, parties aur kids ke tiffin! 💚✨**

**Ingredients:**
• 4 tbsp all-purpose flour
• 3–4 tbsp butter
• 1 cup grated processed cheese
• 1 cup boiled sweet corn
• ½ cup chopped spinach
• 1 tsp chili flakes
• 1 tsp oregano
• 1 tsp pizza seasoning
• Salt to taste
• ½ tsp black pepper powder
• ½ cup bread crumbs
• 350 ml milk
• Bread crumbs for coating
• Oil for frying

**For the Slurry:**
• ½ cup all-purpose flour
• Water, as required

**How to:**

1. Firstly, prepare the filling. Melt the butter in a pan over medium heat.
2. Stir in the all-purpose flour until the mixture becomes smooth and thick.
3. Add grated cheese and gradually pour in the milk while whisking continuously to prevent lumps from forming. Cook until the mixture thickens into a smooth white sauce (about 5–7 minutes).
4. Add the boiled sweet corn, chopped spinach, chili flakes, oregano, pizza seasoning, salt, black pepper powder, and ½ cup bread crumbs. Mix well until everything is evenly combined.
5. Prepare the slurry by mixing the all-purpose flour with enough water to make a thick paste.
6. Take small portions of the mixture and shape them into balls. Dip each ball in the slurry, then coat well with bread crumbs. Repeat for all the mixture.
7. Heat oil over medium heat and deep-fry the balls until they turn golden brown and crispy. Fry in batches without overcrowding the pan.
8. Remove the fried balls using a slotted spoon and place them on a paper towel to absorb excess oil.
9. Serve the Palak Corn Cheese Balls hot with your favourite dipping sauce or chutney and enjoy the crispy outside with the gooey cheesy center!

10/08/2026

**🌼 Moong Dal Halwa 🌼**

**Ghar par banaiye shaadi jaisa rich aur royal Mung Dal Halwa! 😍 Har bite mein ghee, mawa aur kesar ka zabardast swaad – ek baar zaroor try kariye! ✨**

**📝 Ingredients**

**To Make Mawa**
• 4 Liters Milk

**To Make Halwa**
• 2 Cups Moong Dal
• 250–300 grams Ghee
• 400 grams Sugar
• 350 grams Mawa
• 3 Tsp Wheat Flour (Aata)
• 2 Black Cardamoms
• 5–6 Green Cardamoms
• 2 Cups Milk
• 1 Tsp Saffron (Kesar)
• ½ Tsp Yellow Food Colour
• 1 Tsp Pistachios (Pista)
• 1 Tsp Almonds (Badam)

👩‍🍳 **How to Make**

**To Make Mawa**

1. Take a pan and pour the milk into it. Keep stirring occasionally.
2. After it comes to a boil, continue stirring occasionally on medium flame for about 2–3 hours.
3. When the milk starts to thicken, keep stirring continuously until it becomes dense.
4. Once the milk solidifies into mawa, transfer it to a bowl.

**To Make Halwa**

1. Take moong dal in a bowl.
2. Wash it properly with water and soak it for 3–4 hours.
3. Drain the water and grind the soaked dal into a smooth paste. Transfer it to a bowl.
4. Heat ghee in a pan.
5. Add wheat flour and roast for 2–3 minutes.
6. Add the ground moong dal paste and roast while stirring continuously for 20–30 minutes.
7. Add the prepared mawa and mix well.
8. Add sugar and stir until combined.
9. In a small bowl, mix milk with saffron and yellow food colour.
10. Pour this mixture into the halwa and mix thoroughly.
11. Crush the black and green cardamoms and add them to the halwa.
12. Add the remaining milk and continue stirring until everything is well combined.
13. Garnish with pistachios and almonds.

✨ Serve hot and enjoy your rich, aromatic, and delicious **Mung Dal Halwa**!

10/08/2026

**🌿 Pani Fulki 🥣**

**Garmi ko bolo bye-bye! 😍 Ghar par banaiye healthy aur super refreshing Pani Fulki, jo har bite ke saath de chatpata aur mazedaar swaad! 💚✨**

# # # 🛒 Ingredients

**To Make Fulki:**
• 1 Cup Mung Dal
• 1 Tsp Ginger
• 3-4 Green Chilies
• 1 Tsp Fennel Seeds (Saunf)
• Salt Per Taste
• ½ Tsp Asafoetida (Hing)
• ½ Tsp Red Chili Powder
• Water as Needed
• Oil
• Eno

**To Make Pani (Flavored Water):**
• 1 Cup Coriander Leaves (Dhaniya Patta)
• ¼ Cup Mint Leaves (Pudina Patta)
• 1 Raw Mango (Kacha Aam)
• 1 Tbsp Ginger
• 1 Tsp Cumin Seeds
• 3-4 Green Chilies
• 1 Tsp Lemon Juice (Nimbu Ka Ras)
• 1 Tsp Chili Flakes
• 1 Tsp Cumin Powder
• ¼ Cup Bundi
• Onion
• Salt to Taste
• Water as Needed

# # # 👩‍🍳 How to Make

**To Make Fulki:**

1. Take a bowl and add mung dal. Wash it thoroughly with water.
2. Soak it in water for 2-3 hours and set it aside.
3. After soaking, transfer the dal to a mixer jar. Add ginger, green chilies, and fennel seeds.
4. Add a little water and grind it well to make a smooth batter.
5. Transfer the batter to a bowl.
6. Add salt, asafoetida, and red chili powder to the batter and mix well. Lastly, add eno.
7. Take an appam pan and grease it with oil.
8. Pour small portions of the dal batter into the pan.
9. Cover and cook for 2-3 minutes, then flip the fulki. Add some oil on the sides and cover again. Cook for another 2-3 minutes.
10. Remove the cooked fulki onto a plate.

**To Make Pani:**

1. Peel and chop the raw mango.
2. In a mixer jar, add chopped coriander leaves, mint leaves, chopped raw mango, ginger, green chilies, lemon juice, salt, cumin seeds, and water.
3. Grind everything well to make a smooth paste.
4. Strain the mixture through a sieve and collect the liquid in a bowl.
5. Add more water as needed.
6. Place the pani in the fridge to chill for 10-15 minutes.
7. Once chilled, add black salt, cumin powder, chili flakes, and chopped coriander leaves. Mix well.
8. Finally, add the fulki into the pani.
9. Garnish with bundi, onion rings, and fresh coriander leaves.

✨ Enjoy your refreshing and delicious Pani Fulki with family and friends!

10/08/2026

**🥨 Layer Masaledar Mathri 🥨**

**Ek baar ye crispy aur flaky Layer Masaledar Mathri bana li, toh market wali mathri bhi bhool jaoge! 😍 Chai ke saath iska taste hai bilkul next level! ☕✨**

# # # 📝 Ingredients

**To Make Layer Mathri**

* 250 g All-Purpose Flour (Maida)
* 125 g Whole Wheat Flour (Atta)
* Salt, as per taste
* 1 tsp Cumin Seeds
* 1 tsp Carom Seeds (Ajwain)
* 1–2 tsp Dried Fenugreek Leaves (Kasuri Methi)
* 2–3 tbsp Ghee
* Green Chili, as per taste
* 1 inch Ginger, chopped
* ¼ cup Fresh Coriander Leaves
* Water, as needed

**To Fry**

* Oil

**To Make Paste for Layering**

* 3–4 tbsp Ghee
* 3–4 tbsp All-Purpose Flour (Maida)

# # # 👩‍🍳 How to Make

1. Take a bowl and add 2 cups of all-purpose flour (maida) and 1 cup of whole wheat flour (atta).
2. Add salt, cumin seeds, carom seeds, dried fenugreek leaves, and ghee.
3. Mix everything well until the ghee is evenly incorporated.
4. Add green chili and ginger paste.
5. Add chopped coriander leaves and mix well.
6. Gradually add water and knead into a smooth, firm dough.
7. Cover and let the dough rest for 10–15 minutes.
8. Knead the dough lightly once again.
9. Divide the dough into small balls.
10. Roll each ball into a thin roti.

**To Make the Layering Paste**
11. Mix ghee and all-purpose flour to form a smooth paste.
12. Spread the paste evenly over the rolled roti.
13. Make light cuts on the roti using a knife.
14. Lift and stack the layers over each other.
15. Press gently, twist slightly, and fold into a round shape.
16. Press lightly to secure the shape.

**To Fry**
17. Heat oil in a pan.
18. Keep the oil at a medium temperature (neither too hot nor too cold).
19. Fry the prepared mathris on low flame until golden brown and crispy.
20. Repeat with the remaining mathris.

✨ Your crispy, flaky, and delicious **Layer Masaledar Mathri** is ready to enjoy with a hot cup of tea!

10/08/2026

**🍽️ Chawal Ka Dhokla**

**Soft, spongy aur bilkul market se bhi zyada tasty! 😍 Ek baar try karoge toh baar-baar banana zaroor chahoge! 💚**

# # # 🌿 Ingredients

**To Make Dhokla:**
• 1 cup gram flour (besan)
• 1 cup rice (chawal)
• ½ cup yogurt (dahi)
• 2–3 pieces ginger
• 3–4 green chilies
• Water as required
• 1 tsp turmeric powder (haldi)
• Salt to taste
• ½ tbsp Eno (fruit salt)
• Oil

**For Tempering (Tadka):**
• 1 tsp mustard seeds (rai)
• ½ tsp white sesame seeds (til)
• ¼ tsp asafoetida (hing)
• 3–4 green chilies
• 1 tbsp curry leaves (kadhi patta)
• 1 tbsp chopped coriander leaves (dhaniya patta)
• 1 tbsp water

**For Garnishing:**
• Grated coconut
• Red chili powder

# # # 👩‍🍳 How To Make

1️⃣ In a mixer jar, add rice, gram flour, ginger, green chilies, yogurt, and a little water. Grind into a smooth batter. Transfer it to a bowl.

2️⃣ Add turmeric, salt, and a little oil. Mix well and let the batter rest for 5–10 minutes. Add Eno just before steaming and mix gently.

3️⃣ Heat water in a dhokla steamer. Grease a dhokla plate with oil, pour the batter, and spread evenly. Steam for 15–20 minutes. Let it cool for 10–15 minutes.

4️⃣ Prepare another dhokla layer in the same way. Remove both layers carefully. Spread green chutney over the first layer and place the second layer on top.

5️⃣ Heat oil for the tadka. Add mustard seeds and let them crackle. Add curry leaves, green chilies, white sesame seeds, asafoetida, chopped coriander, and a little water. Pour the tempering evenly over the layered dhokla.

✨ Garnish with grated coconut and a sprinkle of red chili powder. Cut into pieces and enjoy this soft, fluffy, and delicious Chawal Ka Dhokla!

09/08/2026

**🌰 Alsi Ke Laddu 🌰**

**Healthy bhi, tasty bhi! 💛 Ghar par banaiye ye energy se bharpoor Alsi Ke Laddu jo har bite mein health aur taste ka perfect combo lekar aate hain. Ek baar bana liye toh baar-baar banane ka mann karega! 😍**

**📌 Makes:** Approx. 32 laddus (35 g each)

**📝 Ingredients:**
• 300 grams flaxseeds
• 400 grams jaggery
• 90 grams roasted chana
• 50 grams edible gum (gond)
• 70 grams almonds
• 60 grams cashews
• 60 grams dry coconut
• 1 tsp cardamom powder
• 200 grams ghee

**👩‍🍳 How to:**

1. Heat a heavy kadai (wok) and roast the flaxseeds on low flame. Stir occasionally until they start making a crackling sound. This will take about 5–10 minutes.
2. Once roasted, remove the flaxseeds and allow them to cool.
3. Coarsely grind the roasted flaxseeds and set them aside.
4. In the same kadai, heat ghee. Once hot, add the edible gum (gond) and fry it while stirring continuously until it puffs up completely and absorbs all the ghee.
5. Remove the gond, let it cool, and crush it slightly using a mortar and pestle, or pulse it in a mixer grinder.
6. In the same pan, add a little more ghee if needed. Once hot, add the almonds and cashews. Roast them on low flame while stirring continuously until they turn light golden.
7. Remove the roasted nuts from the pan and allow them to cool completely. Then coarsely crush them in a blender and set aside.
8. In the same pan, dry roast the coconut for 2–3 minutes until lightly golden and aromatic.
9. Grind the roasted chana into a fine powder using a grinder.
10. In a large mixing bowl (parath), combine the ground flaxseeds, roasted chana powder, coarsely ground nuts, crushed edible gum, roasted coconut, and cardamom powder. Mix well.
11. Meanwhile, heat ghee in a pan and add jaggery. Stir continuously until the jaggery melts and forms a smooth syrup. Turn off the heat at this point.
12. Pour the hot jaggery syrup over the prepared mixture and mix thoroughly. Make the ladoos immediately, as the mixture may not hold its shape once it cools. Please be very careful while handling the hot mixture during this step.
13. Grease your palms with ghee, take a lemon-sized portion of the mixture, and shape it into a ball. Continue making ladoos while the mixture is still warm.
14. The delicious and healthy jaggery flaxseed (alsi) ladoos are ready! Store them in an airtight steel container. They can be kept fresh for 2–3 months.

** **

09/08/2026

**🌿 Kache Matar Aur Chawal Ki Puri 🫛**

**Sardi ke fresh hare matar se banao ye super soft aur crispy Puri & Paratha – ek baar try karoge toh baar-baar banaoge! 😍💚**

# # # 🥣 Ingredients:

* 1 bowl (250 g) green peas
* 1-inch ginger, chopped
* 2 green chillies
* 5–6 garlic cloves
* 1 tsp fennel seeds
* Water, as needed
* 2 tsp oil
* 1 tsp cumin seeds
* 1 tsp carom seeds (ajwain)
* 1 bowl water
* 1 bowl (150 g) rice flour
* 1 tbsp chilli flakes
* 1 tbsp sesame seeds
* Salt, to taste
* 2–3 tbsp chopped coriander leaves
* ¼ cup wheat flour
* 1 tsp chaat masala
* 1–2 tsp oil
* Oil, for frying

# # # 👩‍🍳 How to Make:

1. Grind the green peas, ginger, green chillies, garlic, fennel seeds, and a little water into a smooth paste.
2. Heat 2 tsp oil in a pan. Add cumin seeds and carom seeds, and let them crackle.
3. Add the prepared green pea paste and cook for 3–4 minutes until the raw smell disappears.
4. Pour in 1 bowl of water and bring it to a boil.
5. Add the rice flour gradually while stirring continuously to avoid lumps. Cook until the mixture comes together as a soft dough.
6. Transfer the mixture to a plate and let it cool until warm.
7. Add wheat flour, chilli flakes, sesame seeds, salt, chopped coriander leaves, chaat masala, and 1–2 tsp oil. Knead into a smooth, soft dough.
8. Divide the dough into equal portions.
9. For **Poori**, roll each portion into a small disc and deep-fry in hot oil until puffed and golden.
10. For **Paratha**, roll out a portion slightly thicker and cook on a hot tawa with a little oil until golden brown and crisp on both sides.
11. Serve hot with pickle, curd, chutney, or your favourite sabzi.

Mint's Recipes

11/08/2026

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