3 green chillies, finely chopped
1 tsp chopped green chillies
2 hot green chillies
small bunch coriander, chopped
1 tbsp ginger garlic paste
1cm/½in fresh root ginger, finely chopped
2.5cm/1in piece fresh root ginger
30g/1oz jaggery
1 lemon, juice only
½ lime, juice only
1 tsp dried mango powder
small handful fresh mint leaves
1 medium onion, finely chopped
1 tsp dried pomegranate powder
1 tbsp pomegranate seeds
600g/1lb 5oz boiled potatoes, grated
1 large tomato, chopped
400g tin chickpeas, drained
100²µ/3½´Ç³ú tamarind pulp
½ tsp asafoetida
1 bay leaf
1 black cardamom pod
1 tsp chaat masala
1 tsp red chilli powder
2 garlic cloves, peeled
1 tbsp cornflour
1 tsp cumin seeds, toasted
1 tsp cumin seeds
½ tsp roasted and crushed cumin seeds
50g/1¾oz pitted dates (optional)
1½ tsp ground ginger
oil, for frying
1 tsp salt
¼ tsp salt
pinch salt
½ tsp salt
½ tsp sugar
1 tsp sugar
1 tsp ground turmeric
3 tbsp vegetable oil
1 tbsp sev (available in Indian grocery stores)
250ml/9fl oz natural yoghurt
1½ tbsp mustard oil