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Matar kulcha

Fruit and vegetables

1 tsp ground coriander
large handful fresh mint leaves, roughly chopped
1 tsp chilli flakes or 2 dried Kashmiri chilies, broken up
1 small onion, finely chopped
1 tomato, finely chopped
small handful fresh coriander, leaves roughly chopped
1 green chilli, cut into thin strips
10g/1/3oz fresh root ginger, peeled and sliced into thin strips
1 lemon, cut into wedges

Tins, packets and jars

350g/12oz dried white peas or chickpeas, soaked overnight or for at least 8 hours
250g/9oz plain flour, plus extra for dusting
1 tbsp oil or ghee, plus extra for brushing
1 tbsp seedless tamarind pulp

Cooking ingredients

½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp sugar
½–1 tsp salt
1 tbsp nigella seeds
1 tbsp sunflower oil or vegetable oil
½ tsp cumin seeds
¼ tsp hot chilli powder
½ tsp chaat masala
1 tsp cumin seeds, toasted
½ tsp amchoor (dried mango powder)
½–1 tsp salt
½ tsp asafoetida
1 tsp fennel seeds
1 tsp black peppercorns
1 black cardamom pod, seeds removed, husk discarded

Dairy, eggs and chilled

4 tbsp thick plain yoghurt

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