Host an easy Indian feast

Let your kitchen hot up whilst the weather’s cooling down with these authentic recipes

Bhel Puri

PREP AND COOK TIME 1 HOUR 20 MINS

DIFFICULTY MEDIUM

INGREDIENTS FOR THE PAPDIS

* 150g wholewheat flour * 150g plain flour, plus extra for dusting * 1 tsp cumin seeds * ½ tsp carom seeds * ½ tsp fine salt * 2 tbsp ghee * 5-6 tbsp water, or more as required * 500ml vegetable oil, for frying

FOR THE PISTACHIO YOGHURT

* 225g plain yoghurt * a pinch of sugar

* 1 tbsp shelled pistachios, crushed to serve

TO SERVE

* 15g puffed rice * 4 tbsp gram flour noodles * 200g canned chickpeas, drained and roughly chopped * 4 medium vine tomatoes, diced * 1 red onion, finely sliced * 2 spring onions, finely sliced * 1-2 tsp chaat masala powder * ½-1 tsp ground cumin * fine salt, to taste * 2 tbsp tamarind sauce * 2 tbsp ground coriander

METHOD

1 Combine the flours, cumin seeds, carom seeds and salt in a large mixing bowl. Rub in the ghee until it forms breadcrumbs.

2 Add water until you get a soft dough. Knead on a lightly floured surface for 2-3 minutes. Cover and set to one side to rest for 30 minutes.

3 Preheat the oven to 160°C/140°C Fan/350°F/ Gas Mark 4. Line a tray with greaseproof paper.

4 Divide the dough into two balls. Roll into rounds 0.5cm thick, keeping the two portions separate. Use a cutter to stamp out.