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Samosa with chutney and chaat masala
Fruit and vegetables
500g/1lb 2oz
floury potatoes
, such as Maris Piper
1
red onion
, finely chopped
2
garlic
cloves, crushed
8cm/3in
ginger
, peeled and finely chopped
3 green finger
chillies
, finely chopped (with seeds)
30g/1oz
fresh coriander
1
lime
, juice only
5g/1 tsp
chilli
flakes
200g/7oz
jaggery
, broken into small pieces or grated
200g/7oz
fresh coriander
10cm/4in
ginger
, peeled and chopped
2 green
chillies
, tops removed
100g/3½oz
pomegranate
seeds
1 small
red onion
, finely chopped.
30g/1oz
fresh coriander
, chopped
Tins, packets and jars
550g/1lb 4oz
plain flour
, plus extra for dusting
200g/7oz
tamarind
concentrate
100g/3½oz
mint sauce
Cooking ingredients
½ tsp
turmeric
1 tsp
chilli powder
3 tsp
garam masala
3 tsp
cumin
seeds
½ tsp
baking powder
2 tsp
ajwain
seeds
120ml/4fl oz cold pressed
rapeseed oil
, plus extra for greasing and brushing
5
star anise
100g/3½oz pitted
dates
50g/1¾oz
fennel seeds
10g/⅓oz
black peppercorns
2
cloves
10g/⅓oz ground
cumin
caster sugar
, to taste
1 tsp
smoked paprika
50g/1¾oz
coriander seeds
50g/1¾oz
cumin
seeds
10g/⅓oz
ajwain
seeds
30g/1oz
amchoor
(dried mango powder)
10g/⅓oz
garam masala
20g/¾oz black
salt
, powdered
4 tsp Kashmiri
chilli powder
100g/3½oz
chaat masala
(above)
Dairy, eggs and chilled
300ml/10fl oz thick-set
yoghurt
Other
200g/7oz frozen petit pois
salt
2 tsp citric acid
200g/7oz aloo bhujia
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