1 green chilli, finely chopped
8–10 curry leaves
4 floury potatoes, left whole
2 garlic cloves, crushed
1 tbsp finely grated fresh root ginger
4–5 tbsp jaggery
squeeze lemon juice
50²µ/1¾´Ç³ú tamarind ±è³Ü°ùé±ð
100²µ/3½´Ç³ú urid dal
1 tsp baking powder
½ tsp chilli powder
½ tsp hot red chilli powder
1 tsp ground cumin, roasted
100²µ/3½ gram flour (chickpea flour)
pinch ground ginger
1 tsp black mustard seeds
pinch salt
sunflower oil, for deep frying
pinch ground turmeric
¼ tsp ground turmeric
1 tbsp vegetable oil