Ingredients:

70 gms of Potato flakes
Absorbs 250 ml. water to make right dough for Tikki.
1 tsp salt or as per taste
1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tikki:
 
> Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
> Add 250 ml. water to 70 gms of Potato flakes to make very fine smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
> Divide it into 10 equal portions.
> Now wash and dry your hands and rub them with little oil.
> Take each portion of potato mixture and make a ball. Now
> Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
> Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
> Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
> Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.
 

Ingredients:

30 gms of Potato Flakes
Add four to six times water or as per soup consistency.
2 tsp onion (pyaj) paste
1 turnip (shalgam)
1 tomato (tamatar)
2 glasses of water
1/4 tsp garlic (lasan) paste
1/2 tsp ginger (adrak) paste
4 tsp butter
1 tsp cumin seeds
2 tsp coriander leaves (dhania patta) (chopped)
salt (namak) and pepper to taste
1 tsp sugar

How to make potato soup:

> Add four to six times water or as per soup consistency to 30 gms of potato flakes.
> Boil turnip and tomato till they are tender.
> Blend all and pass through a sieve.
> Melt butter, add cumin seeds, onion, ginger and garlic paste. Fry till it is golden in colour.
> Add soup, coriander leaves, salt, pepper and sugar and boil well.

Stuffing:
 
30 gms of potato flakes
Add 150 ml water to make right batter consistency.
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aloo paratha:

> For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
> Add 150 ml water to 30 gms of potato flakes to make Mash potatoes.
> Add all the stuffing items to mashed potatoes and mix it properly.
> Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
> Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
> When top side is done change the side and keep a check (till properly baked)
> Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Ingredients:

15 cup Whole Wheat Flour
15 gms Potato Flakes
Add 2- 4 times water.
1/3 cup Oil
1 tblsp Salt
6 cup Soy or Nut Milk (warm)
.25 oz active dry Yeast (3 packages)
2 cup Water
1 tsp Salt
1/3 cup Sweetener
1/2 cup water (warm)
1 tsp Sweetener

How to make whole wheat potato bread:

> Put 1 tsp sweetener and yeast in 1/2 cup warm water to let it dissolve.
> Add 2- 4 times water to 15 gms potato flakes to make mash potatoes.
> Add 1 tsp salt.
> Combine the mashed potato, potato water, 1 tblsp salt, 1/3 cup of sweetener, oil and milk in a large bowl.
> Mix yeast when only the milk mixture is warm.
> Mix 15 cup of whole-wheat flour and stir it with a help of a spoon.
> Place dough out on a surface slightly floured.
> Knead it for ten minutes.
> Place it in a lubricated bowl and turn to coat surface.
> With a cloth cover it and allow it to rise till it is doubled, it will take about 1 1/2 hours.
> Reduce or punch down it and knead it again for 3 minutes.
> Place it back in a bowl and again allow it to rise till it is doubled, it will take about 1 hour.
> Reduce it or punch down it and make 4 loaves.
> Place it into lubricated bread pans.
> Again allow dough to rise for 30 - 60 minutes.
> For about 1 hour bake it in a preheated oven at 325 degrees F.

Ingredients:

1.25 cup sugar
oil for frying
1 tsp sida bi carbonate
70 gms of Potato Flakes
Add 150 ml water to make mash
9 - 10 raisins
1 tblsp ghee
1/2 cup refined flour

How to make alutua:

> Make a syrup of one thread consistency with the sugar and 1 1/2 cup of water.
> Add 150 ml water to 70 gms of potato flakes to make mash.
> Sieve the flour and the soda, rub in the ghee.
> Mix in to the sweet potatoes.
> Knead well.
> In case the mixture feels soft, mix in a little more flour.
> Make lime size crack free balls and stuff one raisin in each.
> Heat up oil in a kadai.
> When the oil begins to smoke, take off the heat, put in a few balls at a time.
> Put on medium heat up again and fry till golden brown.
> Remove and put the balls in the syrup and keep aside for a few hours.
> Serve warm or cold.

Ingredients:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
50 gms of Potato flakes
Add 250 ml water to make dough
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped
 
How to make Pao Bhaji:
 
> Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
> Add 250 ml water to 50 gms of potato flakes and add to onion mixture
> Steam all the other vegetables seperately & add them to the onion mixture.
> Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
> When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.

For the pavs:

> Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.

Serve hot with bhajji.