Steps

1. In one pan sieve 200 gms chapati atta. Add , cooking oil, and salt.
2. Mix it well.
3. Add mashed potatoes, onion, green coriander leaves, green chillies & lemon juice mix it.
4. Add little water to make a soft dough.
5. Keep a side for about 10 to 20 minutes.
6. Make frying pan (Tava) hot on medium heat.
7. Take small ball from dough and roll it in circular shape .
8. Place it on hot tava. When it gets little brown, apply oil or ghee.
9. Turn it and again apply oil or ghee on other side.
10. Keep turning simultaneously until it gets golden brown.
11. Tasty Aloo Parathas are ready!!!
12. Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.
13. see the video for rest of instruction

Steps

For the chicken:

1. Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste.
2. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency.
3. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
4. Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.

For the sauce:

1. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
2. Add the grated ginger and slit green chillies. Fry for a further minutes and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes.
3. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes. At this stage add a splash of water if the curry is too thick.
4. Stir in the honey and the fenugreek powder. Season to taste.
5. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti or paratha.

Steps

1. In a large bowl, add the chicken and all the marinade ingredients. Mix well and massage the chicken and leave aside for an hour
2. In a large pot, heat 1 tbsp of ghee and 1 tbsp of oil, add the marinated chicken. Saute for a 1-2 minutes on high heat, then cover until the chicken is done
3. Meanwhile, prepare the gravy. In a medium pot, heat 1 1/2 tbsp of ghee. Add 1 tsp ginger paste, 1 tsp garlic and saute until the raw smell goes off. Add the fried onion paste and saute for a few seconds. Add the pureed tomatoes and fry until the oil separates. Add 1/2 cup cashew nut paste and saute until oil slightly oozes out. Add 2 chopped green chilies, 1/2 cup yogurt and mix well. Reduce the heat to medium and cook until oil separates. Add a cup of water and mix well. Add salt and let the gravy boil.
4. Once the chicken is cooked, add to the gravy and make sure to scrape off all the masala and add it to the gravy. Mix the chicken with the gravy, add 1/4 tsp garam masala, 1/4 tsp pepper powder, a little bit of chaat masala, 1 tsp fenugreek powder, 2 tbsp cream and mix well. Leave for 5 min and serve (add garnishings)

Steps

1. Heat a pan and roast the whole spices (corriander, cumin, bay leaf, black cardamom, cloves, black pepper, cinnamon stick). Dry roast for 1 minute on low flame until fragrant. Remove and set aside to cool off. Add the spice to a coffee grinder and grind to a fine powder
2. Heat 3 tbsp of oil in a deep pan. Add the sliced onions and fry on medium heat until golden
3. Add the ginger and garlic past to the onions and fry until the raw smell goes off
4. Add the sliced green chilis and fry for a minute. Put the lid on for 2 minutes
5. Add the turmeric powder, chili powder and stir around until the oil separates from the masala
6. Add the chopped tomatoes and stir until they turn soft. Put the lid on for 2 minutes
7. Add the chicken pieces and fry until chicken turns white (around 2-3 minutes)
8. Add the ground masala and mix well. Cover and cook on low flame for 5 minutes
9. Add 1 cup of water, stir well (add more if needed). Add the salt and bring to a boil, cover and simmer for about 15 minutes on medium flame
10. Garnish with corriander and turn off the heat

Steps

1. Heat ghee in a pan. Allow it to melt.
2. Fry onions in ghee till they are dark golden brown.
3. Once they are dark brown, remove the onions and keep them separately in a bowl.
4. In the same ghee, add chopped garlic and tomatoes. Cook them until they are soft.
5. Add the fried onion back in the ghee and mix it well.
6. Add ginger paste and mix it well.
7. Add cumin seeds, crushed coriander seeds and green chillies.
8. Add turmeric powder, salt and chilli powder. Give it a mix.
9. Add boneless chopped chicken in the mixture and mix it well.
10. Fry them well till they are nicely cooked.
11. Cover it with a lid and allow it to cook for 5 minutes.
12. Once the chicken is cooked well, add yoghurt.
13. Add crushed coriander seeds and fenugreek leaves and mix it.
14. Pour cream along with fenugreek leaves and garam masala.
15. Give it a final mix and serve hot!

Steps

1. Heat the oil in a pan and add the whole garam masala, then add the mustard seeds. When the mustard seeds start crackling add the cumin seeds
2. Add the onions and stir until they become translucent and then add the turmeric
3. Add the curry leaves and the chilies and stir for a minute
4. Add the chicken and once their color changes add the salt and the rest of the spices (black pepper, cumin, corriander)
5. Once all the spices are incorporated, add the ginger garlic paste in the center of the pan and stir for a while
6. Add the coconut puree and stir a bit and then add the cashew puree and keep stirring and finally add the yougurt. Keep on a low flame for 10 minutes and add a little bit of water if you see the sauce is too thick
7. Garnish with corriander and green chilies and serve

Steps

1. For the 1st marinade, add all the ingredients to the chicken and mix well to coat all the pieces of chicken and keep aside for 20 min
2. For the 2nd marinade, add vegetable oil to a pan. Then add the tymol seeds and the gram flour and cook on a medium flame for a few minutes
3. In a large bowl, add the cooked gram flour mixture and the rest of the ingredients of the 2nd marinade and mix well (add the mustard oild at the very end)
4. Add the marinated chicken pieces to the 2nd marinade and mix well to coat all the pieces. Let the mixture rest for 2-3 hours (or better 24 hours)
5. Put the chicken pieces on skewers and cook in an oven at 220 C for around 15 min or on a grill (baste with oil halfway through)

Steps

1. Wash both the lentils thoroughly. Soak them for half an hour in 1 and half cup water. Pressure cook it for 3-4 whistles.
2. Heat about 1 and 1/2 tbsp of ghee (keeping the rest for tadka) in a pan.
3. Add the seasoning ingredients- cumin seeds, cloves and the cinnamon stick.
4. Add the onions and saute until translucent but make sure that they do not turn brown in colour.
5. Add the tomatoes, green chillies,turmeric powder and red chilli powder and let the ingredients cook until the tomatoes are soft.
6. Pour in the boiled dal and mix well. Add water if required.
7. Add salt and sprinkle some coriander leaves and let it boil for about 5 - 6 minutes.

Steps

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.

Steps

Dhaniya (Coriander) Chutney

1. wash and rinse the corriander and mint leaves and roughly chop them
2. combine all the ingredients in a blender
3. blend into a smooth paste (4-5 min)

Imli (Tamrind) Chutney

1. Wash the tamarind and dates and chop them into pieces, then soak them in warm water for 15-20 min
2. Add water to a large saucepan, then add the dates and tamarind. Let it come to a boil for 2-3 min
3. Add the jaggery and cook on low flame for 8-10 min. While cooking, use a big spoon to press and extract all the pulp
4. Once the mixture reduces a little and thickens add the rest of the ingredients and keep stirring for 2-3 min
5. Turn off the heat and let the mixture cool down. Once it cools down, transfer to a blender and grind for 2-3 min to make a puree out of it
6. Strain the mixture to remove all the fibers and small pieces

Steps

1. Grind together – bay leaf, black cardamom (seeds only), cinnamon, dried green chilly, grated nutmeg, mace, pepper corns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilly powder, raw payaya with the skin, run it into a smooth and fine paste.
2. Add coriander leaves & egg into the paste and run it till it turn into a smooth paste
3. Take the meat and add it into the grinder and grind it to run it into a smooth paste
4. Add some salt and mix it properly
5. Add the masala paste and evenly mix it with the meat.
6. Add a spoonful of roasted gram flour and mix it evenly and properly
7. Take a scoop of mixture and form a patty shape  and place it on a plate
8. Refrigerate the patties for 10 minutes
9. In a pan heat some oil on medium flame, and place the kebabs and fry them
10. Garnish it with lemon juice onion rings and bunch of fresh mint.

Steps

1. pick the coriander and cumin seeds of stones.
2. spread the whole spices on a plate or thali.
3. keep in the sun for 2-3 days.
4. grind the dry ginger first.
5. then add the broken cinnamon sticks and nutmeg.
6. grind to a fine powder and keep aside.
7. now add the rest of the spices and grind to fine powder.
8. mix both the spice powder batches well.
9. store garam masala powder in an air-tight container or jar (you can also refrigerate garam masala powder)

Steps

1. Add oil to the pot and when oil is hot add the mutton and cook until it's slightly brown
2. Add the turmeric, the chopped onions and chopped tomatoes and cook covered for about 45 minutes (on medium heat)
3. Add the salt and the yogurt and stir
4. Add the karai masala, green chilies, chili powder, ginger slices, mint and corriander and stir. Let it cook for another 3 minutes

Steps

1. Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2. Divide the batter into 2 equal portions and keep aside.
3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
9. Remove from the flame and add 1½ tbsp of water and mix well.
10. Pour this tempering over the dhoklas.
11. Cool slightly and cut into equal sized pieces.
12. Serve hot garnished with coriander.

Steps

Kofta

1. Grate the paneer in a bowl and add boiled potato in it, mash the potatoes with grated paneer.
2. Add little salt, red chilli powder, garam masala powder and maida, mix it well.
3. Knead the mixture for a minute and make a dough.
4. Take a small portion of mixture and roll it into small ball, press inside with thumbs to make bowl shape.
5. Stuff little dry fruits inside the ball, seal the edges properly and roll it into ball again.
6. Dust it with little maida and keep it aside for frying, make all the balls in the same way.
7. Heat oil in a frying pan, put 3-4 balls at a time.
8. Fry it on low-medium flame till it turns golden brown, keep flipping to cook all sides.
9. Take out the fried kofta on kitchen towel and keep it aside.

Masala Paste

1. Heat a pan and add butter, once the butter has melted, reduce the flame to low.
2. Add almond, cashew, ginger, garlic, green chilli and onion, fry it for 2 minutes on medium flame.
3. Add chopped tomato, fry the tomato on medium flame till it turns soft ( 2-3 minutes).
4. Turn off the flame, take it out in a blending jar and let it cool down.
5. Blend it into thick smooth paste (do not add water), take it out in a bowl and keep it aside for further use.

Curry

1. Heat a pan, add dry fenugreek leaves and roast it for few seconds on low flame.
2. Take out the roasted fenugreek leaves in a plate and keep it aside for further use.
3. Add 2 tbsp oil in the same pan, once oil is heated, reduce the flame to low.
4. Add turmeric powder, red chilli powder, coriander powder and cumin powder, fry for a minute on low flame.
5. Add the prepared masala paste, and fry it for 2-3 minutes on low flame, keep stirring in between.
6. Add one  glass of water and  salt to taste (Remember, we had already added salt in kofta).
7. Cook it for 2-3 minutes on low-medium flame, add fresh cream, mix it and cook it for one more minute.
8. Add garam masala powder, roasted kasuri methi, mix it properly in the curry.
9. Turn off the flame and let the curry cool down a little, add fried kofta in the curry and mix it.
10. Ready to serve, you may garnish with fresh cream before serving.

Steps

Heat up a deep cooking pot (do not use non-stick or aluminium) and add 3 liters of milk. This is the most difficult step, to reduce the milk. You have to constantly stir the milk and try to use a heavy bottomed pot. Stir the milk every minute or two to ensure it doesn't stick to the bottom. The aim is to get it to a boil then reduce it by half, make sure to keep the flame high to reduce faster (1 L milk usually takes around 40 min)

To make the milk you cake, you can use a metal bowl, a cake tin or a bread loaf tin. Grease the sides of the container with  ghee so that we can take out the cake easily. To get a nice color of the milk cake, we will take a towel and place it on the kitchen counter, place the tin over it and we will wrap it after pouring the milk cake mixture. This will ensure that the heat is trapped for a longer period of time and we will get a nice color

While the milk is reducing, keep checking the consistance of the milk by letting it flow from a flat spoon. Doing it this way will let you know how many granules are there. Once the milk is reduced by half, add the lemo juice and keep mixing to reduce it down. We want to reduce it until it starts bubbling and there's much less moisture.

After cooking the mixture for a few more minutes, it will become very thick in consistancy and very bubbly. Start adding the sugar in small batches, do not add it all at once (it can separate or get chewy). So add a little at a time and mix until it's disolved then add the next batch and so on

Next, start adding the ghee, one spoon at a time and keep mixing it. Now, the aim is to cook this mixture until starts leaving the sides of the pan which will take 10 minutes or so.Keep adding the ghee and stirring constantly

Once the mixture thickens, darkens in color and starts leaving the sides of the pan when we stir it, it's time to transfer it to the tin. Pour the mixture in the tin, even it on top then close the tin with a cover and wrap the towel around it. Keep it for 3-4 hours in room temperature

Use a knif to make sure it separates from the sides of the tin, flip it over and it will be out of the tin. Cut into pieces and serve

Steps

Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above (or only the ones you are using, if you are not using the optional ingredients) to a smooth consistency.

Serve as condiment, dip or spread.

Steps

Boil the almonds for about 4-5 minutes to loosen the skin then place in cold water and remove the skin

Fry the onions in a pan with oil until they're golden brown and then set aside on a paper towel

In a grinder, grind the whole spice mix and add the almonds and blend till they form a paste (add a splash of water)

In the same vessel, grind the fried onions and form a paste.

In a bowl mix the mutton with hung curd, coriander powder, ginger-garlic paste, turmeric powder and chilli powder.

Heat some ghee in a pressure cooker and add the marinated mutton and fry until the ghee separates (about 5 min). 

Add the onion paste, season with salt and add water. Cover with the lid and cook till 8 whistles are blown

Once the lid is opened, add spice mix and almond paste to it. Add garam masala, Kewda water and mix well.

Steps

1. Adjust oven rack so it is 6 inches away from the broiler.
2. Preheat oven to 150 degrees F then turn it off.
3. In a bowl, mix warm milk, sugar and yeast. Stir and set aside in a warm place for 10-15 minutes.
4. When yeast turns foamy, add salt, yogurt, ghee, stir.
5. Mix in the flour and knead lightly for a minute or two into a soft dough, dusting lightly with flour to keep from sticking to the fingers.
6. Cover the dough and place in warm oven for 20 minutes.
7. Remove dough bowl from oven and set aside for another 15 minutes, dough will continue to rise (you can refrigerate dough for 2-3 days or freeze up to 6 months at this point).
8. Place a cookie sheet in the oven and heat oven to 500 degrees F (about 15 minutes).
9. Punch dough down and divide into 6 equal pieces.
10. Dust surface with flour and roll each piece into an oval, sprinkling with a pinch of onion seeds.
11. Turn broiler on high and let it heat up for 2-3 minutes.
12. Place 2-3 Naans on heated cookie sheet and broil for about 1 1/2 minutes, Naan should be golden brown. If Naan is not lightly browned on the other side, flip it over and broil for 30-45 seconds, removing from the oven as soon as Naan starts to brown.
13. Brush lightly with ghee or melted butter, serve hot with Butter Chicken or Matar Paneer.

Steps

1. In a pan on medium heat, add the coconut oil, curry leaves, onions, shredded coconut, pepper corns. Mix well till the coconut browns
2. Add the chilli powder, corriander powder and fry for a minute or so. Grind the mixture into a paste and add some water to get a sauce consistency
3. In a pan over a medium flame, add the prawns, tamarind pieces, onions and green chilis, the prepared mixture. Mix well and season with salt and cook covered for 10-15 minutes
4. Turn off the heat and serve

Steps

Marination

• Add little turmeric powder and salt to the prawns.
• Mix it and keep it aside for 20-30 minutes.

Masala paste

• In a grinding jar:add 1/2 tsp od cumin seeds, coriander seeds, whole black pepper, ginger, garlic,green chill and chopped onion.
• Add little water and grind it into thick smooth paste.

Curry preparation

• Heat a pan, add 2 tbsp of oil and let it heat.
• Fry the marinated prawns for a minute on medium flame.
• Take out the fried prawns, keep it aside for further use.
• Add 2 tbsp oil in the same/different pan and let it heat properly.
• Add bay leaves and cumin seeds, fry it for few seconds.
• Add turmeric powder and red chilli powder, mix it.
• Add the prepared masala paste, fry the masala for 3-4 minutes on low-medium flame.
• Add chopped tomato and cook it on low flame for 4-5 minutes.
• Add 1/2 glass of water, stir it and let it come to boil.
• Add fried prawns and salt to taste, mix it.
• Cover the pan and cook it on medium flame for 4-5 minutes.
• Add garam masala powder and coriander leaves, stir it.
• Turn off the flame and ready to serve.

Steps

1. Into a wide pot, add 1 L of milk and heat it up and stir to get it to a boil. To curdle the milk, you can use a little bit of lemon juice or vineger. We'll use about 2 tbsp of vineger, add it to a small bowl and add the same amount of room temperature water
2. Once the milk boils, turn off the flame and let it cool for 2 minutes. while the milk cools down get a bowl and place a colander inside and on top of that place a cheese cloth. Start adding the vineger to the milk, little bit at a time and keep stirring it to curdle the milk. 
3. The milk will separate into curdles and whey so our chenna is ready and before collecting it we have to cool it down. For that, add ice cold water on top of the chenna. Once cooled down, pour into the prepared bowl. Pour fresh water on top of the chenna to get rid of the vineger smell.
4. Collect the side of the cheese cloth and start squeezing out all the water from the chenna. Keep it aside for around 10 min
5. Meanwhile, prepare the rabdi. In a small pot, add 500 ml of milk. While it is heating add the saffron, the cardamom powder, and chopped nuts. Mix everything and stir for about a minute. Keep stirring until it gets to a boil and cook for 2-3 minutes. Add the sugar and cook for further 5 minutes. Turn of the flame and set aside
6. In a wide pot, add the 2 cups of sugar, 6 cups of water and stir and bring to a boil and prepare the rasgulla
7. To prepare the rasgulla, take the chenna out of the cheese cloth and place on tray and start kneeding with your palm until gets very smooth. Keep kneading for 5-10 minutes until it comes together and gets very smooth. Add 1/2 tsp of corn flour and mix it in (kneed for 2-3 minutes). Divide the mixture into 10 balls, then one by one place between your palsma and roll into a ball then flatten into a thick disc
8. Add the rolled rasgulla to the boiling syrup and cook for about 15 minutes on high flame (you can cover in the meantime). After 3-4 minutes you can turn them while they're boiling. After 15 mintes they will be cooked and will double in size, so turn of the heat and let them rest in the hot syrup for about 5 minutes
9. To stabalize the rasgullas, add ice cubes to a large bowl and add then pour in 6-7 ladles of syrup. Take the rasgullas out from the hot syrup and into the cold syrup and leave for about 13 minutes. This way they will get stable and remain spongy
10. Take the rasgullas one by one and squeeze between your fingers to get rid of the excess syrup and then add to the rabdi. Leave in there for at least 4 hours before eating

Steps

1. In a bowl add hing, red chili powder, ginger powder, fennel seeds powder and water mix this into a watery paste, keep it aside.
2. In a blender add cumin seeds, green cardamom, cinnamon stick, mace and make it into a coarse powder.
3. Heat ghee in a pan add black cardamom, mutton pieces and roast it.
4. Now add masala watery paste, saffron, water, and salt, then cover the lid, cook it for 45 minutes.
5. After 45 minutes add masala powder mix it and cook it for 30 minutes.

Steps

Wash meat and keep in colander till the water drains. 
Heat oil in a pressure cooker. 
Add heeng to oil. 
Add meat and stir-fry well. 
Add clove, cinnamon, powdered black elaichi, zeera. 
Stir-fry till color of meat turns light brown. 
Add red chili powder, and yogurt. 
Fry again till no white color of yogurt is visible. 
Add ginger powder, fennel powder , salt and ½ cup of water. 
Pressure cook for 5 minutes.or 3 whistles.
Turn off stove and open cooker when pressure has dropped. 
Check for the desired tenderness. 
If you see excess water, boil till desired consistency is reached. 
Grind zeera and green small elaichi and sprinkle on meat and cover. This will give exotic aroma to meat. 

Steps

Dough

• Add carom seeds, salt and oil(4 tbsp) into the flour, mix it properly.
• Add water and knead the flour into smooth dough( little stiffer than roti dough), cover it and keep it aside for 15 minutes.

Masala/stuffing

• Mash the potatoes and keep it aside.
• Heat oil in a pan, add green chilli, grated ginger and garlic, fry it for a minute on medium flame.
• Add green peas, fry it for a minute on medium flame.
• Add turmeric powder, red chilli powder, crushed cashew and cook it for few seconds.
• Add potato, garam masala powder, roasted cumin powder, chat masala powder, dry mango powder and salt to taste.
• Mix the spices properly and cook it for 2-3 minutes on low flame, keep stirring in between.
• Turn off the flame and add coriander leaves, mix it and let the masala/stuffing cool down completely.

Samosa

• Make equal size of dough-balls to make samosa, take one dough-ball and dust it with plain flour.
• Roll it into small roti/poori shape and cut it into two equal parts.
• Take one part, apply little water on the edges and join the edges to give it cone shape.
• Fill the prepared cone with stuffing, apply little water on the edges and seal it.
• Repeat the process to make remaining samosas.

Frying

• Heat sufficient oil in a kadai or thick bottom pan, let the oil heat properly.
• Once the oil is heated, reduce the flame to low
• Put 3-4 samosa at a time in hot oil, fry it on low flame for 2 minutes.
• Fry it on low flame till it turns golden brown from both sides, keep flipping in between.
• Once the samosa turns golden brown, take it out on the kitchen towel.
• Repeat the process to fry remaining samosa.
• Samosa is ready, serve hot with green chutney and red chutney.

Steps

1. Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
2.  
3. Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.
4.  
5. Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop. Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.
6.  
7. Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.
8.  
9. Mix the yoghurt and coriander together and season to taste.
10.  
11. To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.
12.  

Steps

1. Heat up the oil in a karahi or wok to a medium heat.
2. Slice the onion lengthways very thinly and place in a bowl.
3. Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
4. Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and then sieve in the gram flour - mix together using your hands. 
5. Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
6. Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
7. Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
8. Once golden brown and crisp remove from the oil and set on some kitchen paper.