3 green chillies, roughly chopped
handful curry leaves
2 tbsp fresh coriander, finely chopped
4 garlic cloves, sliced
2 tbsp oil or ghee
300²µ/10½´Ç³ú plain flour
150g/5½oz fine semolina
1 tsp ajwain seeds
1 tsp black peppercorns, crushed
2 tsp cumin seeds
1 tsp cumin seeds, crushed
pinch salt
1 tsp salt
½ tsp ground turmeric
vegetable oil, for deep-frying
30g/1oz wholemeal flour
150g/5½oz unsalted butter
150g/5½oz dried green marrow peas, soaked overnight and rinsed
150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed