1 tsp chilli flakes or 2 dried Kashmiri chilies, broken up
1 green chilli, cut into thin strips
1 tsp ground coriander
small handful fresh coriander, leaves roughly chopped
10g/1/3oz fresh root ginger, peeled and sliced into thin strips
1 lemon, cut into wedges
large handful fresh mint leaves, roughly chopped
1 small onion, finely chopped
1 tomato, finely chopped
350g/12oz dried white peas or chickpeas, soaked overnight or for at least 8 hours
1 tbsp oil or ghee, plus extra for brushing
250g/9oz plain flour, plus extra for dusting
1 tbsp seedless tamarind pulp
½ tsp amchoor (dried mango powder)
½ tsp asafoetida
½ tsp baking powder
¼ tsp bicarbonate of soda
1 black cardamom pod, seeds removed, husk discarded
1 tsp black peppercorns
½ tsp chaat masala
¼ tsp hot chilli powder
½ tsp cumin seeds
1 tsp cumin seeds, toasted
1 tsp fennel seeds
1 tbsp nigella seeds
½–1 tsp salt
½ tsp sugar
1 tbsp sunflower oil or vegetable oil
4 tbsp thick plain yoghurt