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Spicy cauliflower cheese parathas with apple achaar and masala chai

Fruit and vegetables

2 Bramley cooking apples, cored and chopped into 5mm/¼in cubes
1 tsp dried red chilli flakes
1 tbsp finely grated fresh root ginger
1 tbsp chopped garlic
1 red onion, finely chopped
thumb-sized piece fresh root ginger, peeled and finely grated
1–2 green chillies, finely chopped
500g/1lb 2oz cauliflower, grated
handful fresh coriander, chopped
1 lime, juice only
2cm/¾in piece fresh root ginger, unpeeled

Tins, packets and jars

1 tbsp ghee

Cooking ingredients

1 tsp salt
1 tsp ground turmeric
2 tbsp rapeseed oil
2 tbsp panch phoran, coarsely ground
3 cloves
3 tbsp soft brown sugar or jaggery
3 tbsp white wine vinegar
375g/13oz chapati flour, plus extra for dusting
3 tbsp ghee or rapeseed oil, plus extra for shaping and frying
2 tsp cumin seeds
1 tsp ajwain or carom seeds
½ tsp ground turmeric
sea salt
2 tsp fennel seeds
3 cardamom pods
1 tsp ground cinnamon
3 cloves
1 tsp ajwain seeds

Dairy, eggs and chilled

200g/7oz extra mature cheddar, grated
milk, to taste

Other

300–325ml/10–11fl oz lukewarm water
4 teabags or 2 heaped tsp loose black tea
1 litre/1¾ pints boiling water
sugar, to taste

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