Potatoes 500 gms, Oil 3 tbsps, Cumin Seeds 1 tsp, Green Chillies 6 to 8 and Ginger 1 piece (ground to a paste), Everest Coriander Powder 3 or 4 tsps, Salt to taste, Everest Garam Masala 2 tsps, Everest Chat Masala 2 tsps, Coriander Leaves 3 tbsps.

For the shell: Refined flour (Maida) 250 gms, Vanaspati 50 gms, Salt to taste.

Boil, peel & chop potatoes. Heat oil, fry cumin seeds till golden brown, add chillies & ginger, ground to a paste. Saute till chillies are well fried, then add Everest Coriander Powder. After 20 secs, add the potatoes, salt, Everest Garam Masala, Everest Chat Masala & chopped coriander leaves. Mix. Cool.

Shell: Make a semi-stiff dough with maida, melted vanaspati, salt & ice-cold water. Set aside for 20 mins. Divide into 8 parts. Roll 8 oblong chappatis. Cut into 2. Make a cone. Stuff it with the above filling. Dampen edges with water. Seal. For a crispy covering allow the samosa to dry. Deep fry in hot oil on a slow flame. (10 mins for each batch.)

Makes 16 Samosas

Potatoes 300 gms, Green Chillies 6 to 8, Garlic Paste 1 tsp, Lime Juice 2 tsps, Sugar 2 tsps, Everest Garam Masala 2 tsps, Chopped Coriander Leaves 2 tbsps, Salt to taste.

Batter: Gram Flour (besan) 150 gms, Everest Chilli Powder ¼ tsp, Everest Turmeric Powder ¼ tsp, Soda bicarb (optional) ¼ tsp, Salt to taste.

Curd 1 cup, Sugar 1 tsp, Everest Chilli Powder ½ tsp, Salt to taste, Coriander Leaves.

Boil, peel & mash potatoes. Add ground chillies, garlic, lime juice, sugar, Everest Garam Masala, coriander leaves & salt. Mix well. Divide into 15 parts. Shape into balls. Make a thick batter with gram flour (besan), salt, red chilli, turmeric powder, soda-bicarb (optional) & water. Dip potato balls in batter, and fry in hot oil, till golden brown. Serve with beaten curd mixed with salt, sugar, chilli powder & garnish with chopped coriander leaves.

Makes 15 Batata Wadas