Bhusu

Step 1: 2–3 days ahead, soak 7 oz dried peas in plenty of water. Change the water every day.

Step 2: The night before, soak 1 ¼ lb whole green gram (mung beans), 14 oz whole masoor lentils and 13 ½ oz husked bengal gram lentils (chana dal) in separate bowls of water.

Step 3: Mix 7 oz sugar, 1 tbsp red chilli powder, 1 tsp ground turmeric, 1 tsp asafoetida, ½ tsp citric acid, ½ tsp black salt and 2 tbsp salt and keep this seasoning aside.

Step 4: Drain the soaked green grams, masoor and chana dal and pat them dry on a cloth.

Step 5: Boil the soaked peas in fresh water for half an hour. Drain and pat dry on a cloth.

Step 6: Heat oil in a large pan over medium heat. Fry each pulse and lentil separately until crisp right through, then drain thoroughly on kitchen towel.

Step 7: As each fried batch comes out, sprinkle about 1 tablespoon of the seasoning over it and toss.

Step 8: Roll out 7 oz sakarpada dough as in its recipe, cut it into 1 cm cubes and fry until golden and crisp. Drain.

Step 9: Fry 2 ⅝ oz puffed rice (mamra) in a large sieve dipped in the oil for a few seconds, just until crisp, then drain. Fry 10 ½ oz cashew nuts and 10 ½ oz peanuts separately until light brown. Season each batch as it comes out.

Step 10: Make 1 ⅛ lb jini sev, 1 ⅛ lb medium sev and 9 oz jadi sev with the matching discs in the sev machine, following their recipe, and break them into short pieces.

Step 11: Make 9 oz tum tum by its recipe and break it into small pieces.

Step 12: For the bundi, whisk 9 oz gram flour (besan), 1 ½ tsp salt and enough 1 ½ cups water into a smooth batter of pouring consistency.

Step 13: Hold a bundi jara (perforated spoon) over the hot oil and push the batter through it with a spoon so drops fall into the oil. Fry until crisp, then drain. Repeat with all the batter.

Step 14: In a very large basin, gently mix all the fried ingredients with your hands so the sev doesn't break too much.

Step 15: Add the remaining seasoning and mix well. Cool completely and store in air-tight containers.