• 120mls rice wine vinegar
  • 40g brown sugar
  • 1 red chilli
  • A little salt
  • 2 cloves garlic
  • 1 handful fresh coriander
  • 60mls water
  • 1 teasp. cornflour
  • A small piece of cucumber, 4-5cm, chopped


Make the sauce by putting the rice wine vinegar, sugar, chilli, salt and garlic in a saucepan. Chop up the coriander stalks and add them to the saucepan. Keep the leaves to use later.

Heat gently until the sugar melts. Combine the water and cornflour and stir it into the mixture.

Gently simmer until the sauce thickens. Set aside to cool then add in the cucumber and the chopped coriander leaves.



  • 1 tin sweet corn (200g), drained
  • 1 block paneer (225g), grated
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 3 tbsp fresh green coriander, chopped
  • 1 tsp Garam Masala
  • 2 tsp Chaat Masala (Optional)
  • 1 tbsp melted butter
  • 4 tbsp breadcrumbs
  • Salt, to taste


Roughly chop the drained sweetcorn on a chopping board or in a blender.

Mix the chopped sweet corn with all the other ingredients, except the chaat masala.

Make patties out of this mix and refrigerate them for about 20-30 minutes.

Cook in the oven at 180°C for 8-10 minutes.

Sprinkle the chaat masala over the patties and serve hot with mint and coriander chutney.


INGREDIENTS (Makes 10-12)

  • 1 white onion, finely sliced
  • 1 red onion, finely sliced
  • 2 cloves of garlic, mashed
  • 1 thumb of ginger, finely chopped
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 100g gram flour
  • 60-80ml water
  • Sunflower or vegetable oil
  • Salt


Slice the onions and put them in a large mixing bowl, separating each slice into individual rings.

Add all of the spices, garlic, ginger, gram flour and salt and mix it around a little. Add 1 tbsp of sunflower oil and 60ml of water.

Mix it all together and add a little more water if the mixture isn’t loose enough – the batter should adequately coat the onion.

Heat 4-5 tbsp of sunflower oil in a thick based pan over a medium heat. Once at temperature, take a little of the mixture and place it into the oil. Fry until golden brown on each side, allow enough time to cook through. Soak up any excess oil with kitchen roll.


Nice fluffy spuds with a mix of chilli, turmeric and lots of pan roasted cumin.


  • 3 medium potatoes cut into 2 cm chunks.
  • 1 teaspoon chilli powder.
  • 1 teaspoon turmeric
  • 3 teaspoon of cumin seeds
  • 1 onion chopped fine
  • 2 tablespoons of Vegetable oil
  • A handful of coriander leaves chopped


Boil a pan of water and boil the potatoes for 12/15 minutes.

Pan roast the cumin seeds for 4/5 minutes.

Put the oil in the pan, get nice and hot then put in the onion. Cook until clear.

Stir in the chilli powder along with the turmeric.

Strain the potatoes and put in the pan with onions etc.

Move the potatoes around till they are covered with the mixture before throwing in the chopped coriander.

Serve straight away.




  • 130g White Urad lentils
  • 40g Patak’s Mild Curry Paste
  • 1/2 tsp Chilli Powder
  • 1.5 tsp Cumin Powder
  • Salt To Taste
  • Asafoetida Powder – just a Pinch
  • 12g Sugar
  • 1 tbsp Oil
  • 100ml Water


  • 240g Plain Flour
  • 45g Ghee or oil
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • Water To Make a stiff dough


Heat oil in a pan and add Asafoetida powder and remove from the heat.

Add mild curry paste and 50 ml water and cook till all the water has evaporated.

Add soaked lentils without water, chilli powder, cumin powder, salt, sugar and 50 ml water and cook on low heat until all the water has evaporated. Remove from heat and keep aside.

Blend the cold lentil mix to a coarse mix (not a puree).

Mix plain flour with baking powder and salt. Rub in the fat and make stiff dough using as little water as possible.

Rest the dough for 20 minutes covered with wet tea towel.

Cut the dough into approx. 35g pieces and roll them flat.

Add the lentil mix onto the centre of flattened dough, lift the edges and turn it to form a round dumpling. Repeat this for all the dough pieces.

Flatten the round dumplings in the centre of the palm and keep aside.

Heat the oil in a wok and cook the flattened dumplings, first on high heat and then on a low heat so that they are cooked through, with even colour.

Serve hot kachories with mixed pickle and a Ghaati chutney.