FIrst start off with your potato curry. Peel and wash your potatoes. In a pot of salted cold water, add the potato and bring to a boil. Loosely cover with a lid.

In the meantime, prep all you ingredients. Chop up your onions, garlic, ginger, cilantro, tomatoes for your potato curry and chickpeas curry (chole).

Once potato is done boiling (is tender when pricked with a fork), drain it and cut into bite size pieces.

Add your oil and butter in a pan for your potato curry and add in your onions and green chilie. Allow them to become translucent. Then add in your chopped boiled potato, ginger, garlic, spices, and salt.

In your two tablespoons of water, add your dried methi (fenugreek). Combine and add to your curry. The water will help everything come together.

Add your peas. Allow the peas to warm up. Garnish with chopped cilantro and a few squeezes of lime juice.

Now work on your chole. Drain and rinse you can of chickpeas.

Get another pan of oil hot. Add in your mustard seeds. Once they start popping, add in your onions and chillie and let them lightly caramelize. Then add in your chickpeas, salt, and spices.

Add in your tomatoes with a 1/4 cup of water and bring to a boil and then simmer for about 20 minutes or so.

Taste and adjust seasonings. Garnish with cilantro.

Now work on your halwa. Grate your carrots (about 3-4) in a food processor or with a boxed grater.

Add your vegetable oil to a small pot or pan. Add in your nuts and allow them to toast. Once brown, remove from pan and onto a small bowl or saucer.

Now Add in the coconut oil and carrots. Allow carrots to cook down.

Now add in your sweetened condensed milk. Stir around. Lastly, add a pinch of salt and cardamom. Once done, turn off the heat and put the nuts on top of the halwa.

Now for the dahi. Mix your yogurt, salt, and water together until it becomes an even consistency and there are no lumps.

Add your mustard seeds and cumin seeds. Allow them to become fragrant and toasted. The mustard seeds will begin to pop. This should take 1-2 minutes. Then add in your curry leaves and dried chilie. After 30 seconds, remove from heat and drop directly into yogurt. Be careful not to burn yourself!

Finally, time to work on the puris! Combine flour, yogurt, butter, salt together. If you don't like your puris to be flaky and rich, then leave the butter out! (But I like to add it because I think it makes them extra tasty!) Slowly add a little bit of water at the time. You may not end up needing all the water or you may end up needing more. That's okay! Just go at it slowly until it comes together into a ball.

Let it sit for 15-20 minutes. (If you want you can temper the dahi at this step instead, so you are not just sitting there waiting.)

Divide the dough into 12 balls. (The easiest way to do this, is to divide the ball of dough in half, then each log into 3 then each ball again in half.) With a floured board and rolling pin, roll the puris into circles about 6 inches in diameter. They should be thin but not paper thin.

While rolling out your puris, get a wok or pot with a heavy-bottom filled with your oil. Allow it to become nice and hot.

Slowly drop the puri into the oil. Just as they are about to rise, take your slotted spoon and press on to the side of the puri. It will begin to puff up.

Flip the puri to the other side and cook until both sides have turned a lovely light golden brown.