Ingredients
Serves: 6
Total Time: Serves
200g fine semolina
4 tbsp plain flour, plus some for dusting
Salt, pinch
Black pepper, pinch
130ml soda water
Vegetable oil for frying
125ml tamarind pulp
2 tbsp roasted cumin seeds, crushed
50g coriander leaves, (small handful)
3 green chillies
80g mint leaves, (large handful)
1 tbsp black salt
2 tbsp jaggary, crushed
450ml water
85g seedless tamarind
80g seedless dates
40g grated jaggery (or brown sugar)
450ml water
½ tsp coriander seeds, crushed
½ tsp cumin seeds, crushed
½ tsp dry ginger powder
½ tsp red chilli powder
1 tsp black salt, or rock salt
1 tsp veg oil
1x400g can of chickpeas (and, or 3 medium potatoes)
1 small onion, finely diced
2 tbsp chopped coriander leaves
1 tsp roasted cumin powder
1 tsp chaat masala powder
¼ tsp red chilli powder (optional)
1 tsp black salt
Preparation
