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Holi thali with puris
Fruit and vegetables
2 green
chillies
, slit lengthways
1 tsp fresh
ginger
paste
1 tsp fresh
garlic
paste
1 tsp ground
coriander
1 tsp kasoori methi (dried
fenugreek
leaves), plus extra to garnish
2 Maris Piper
potatoes
, peeled and chopped into 1.5cm/¾in cubes
300g/10½oz
okra
, chopped
1 tsp ground
coriander
fresh coriander
, to garnish
Tins, packets and jars
1 tbsp
semolina
400g tin
chopped tomatoes
2 tbsp
ghee
Cooking ingredients
250g/9oz
chapati flour
¾ tsp
salt
1 tsp neutral
oil
, plus extra for rolling if needed
vegetable oil
, for frying
8–10
cashews
, roasted
4 green
cardamom
pods
4 whole
cloves
5mm/¼in
cinnamon
stick
½ tsp ground
cumin
1 tsp runny
honey
pinch
salt
2 tbsp neutral
oil
½ tsp
amchoor
powder (mango powder), optional
large pinch
asafoetida
1 tsp Kashmiri red
chilli powder
½ tsp ground
turmeric
½ tsp ground
cumin
pinch
salt
Dairy, eggs and chilled
220–250g/8–9oz
paneer
, cut into cubes
150ml/5fl oz
single cream
, plus extra to garnish
30ml/1fl oz single
cream
Other
warm water, as required
pinch kasoori methi
chilli pickle
mango pulp/juice
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