2 Bramley cooking apples, cored and chopped into 5mm/¼in cubes
500g/1lb 2oz cauliflower, grated
1 tsp dried red chilli flakes
1–2 green chillies, finely chopped
handful fresh coriander, chopped
1 tbsp chopped garlic
1 tbsp finely grated fresh root ginger
thumb-sized piece fresh root ginger, peeled and finely grated
2cm/¾in piece fresh root ginger, unpeeled
1 lime, juice only
1 red onion, finely chopped
1 tbsp ghee
1 tsp ajwain or carom seeds
1 tsp ajwain seeds
3 tbsp soft brown sugar or jaggery
3 cardamom pods
375g/13oz chapati flour, plus extra for dusting
1 tsp ground cinnamon
3 cloves
2 tsp cumin seeds
2 tsp fennel seeds
2 tbsp panch phoran, coarsely ground
2 tbsp rapeseed oil
3 tbsp ghee or rapeseed oil, plus extra for shaping and frying
1 tsp salt
sea salt
1 tsp ground turmeric
½ tsp ground turmeric
3 tbsp white wine vinegar
200g/7oz extra mature cheddar, grated
milk, to taste
4 teabags or 2 heaped tsp loose black tea