Bharwan Mirchi Pakode

Use the same weight, deseeded if you want less heat; flavour is greener and fresher.

Use about 25% of the weight, deseeded; much hotter, so add gradually.

Use the same weight, chopped; adds sweetness and colour but little heat, so add a pinch of Kashmiri chilli powder if needed.

Use the same weight. It is neutral and behaves the same in frying and tempering; no noticeable change in flavour.

Use the same weight. Neutral and good for high heat; the dish will taste virtually the same.

Use the same weight. It has a mild nutty flavour and is good for Indian cooking; heat until just hot, not smoking, so the nuttiness does not dominate.

Use equal weight. Cut into large chunks; cooks down much faster (10-12 minutes) and softens into the sauce rather than staying starchy and firm.

Use 80% of the weight. Cube and add in the last 5-10 minutes of cooking; adds rich dairy protein instead of starchy bulk.

Use 45% dry weight. Soak overnight and boil until fully soft before stirring into the sauce to simmer for 10 minutes.

Use the same weight; this is the same spice.

Use 75% of the weight, toasted; different, less medicinal flavour.

Use 50% of the weight, crushed; sweeter and milder.

Use the same weight as the chutney called for; if the recipe means chopped herbs, use 2 tbsp chutney for 4 tbsp chopped herbs.

Use the same weight; add chopped coriander leaf if you want the coriander note.

Use the same weight; balance with lemon juice and salt. Slightly more coriander flavour.

Use the same weight; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

Use equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use the same weight for colour and low heat; add a small pinch of hot chilli powder if needed.

Use the same weight; similar colour, slightly more heat. Taste before adding more.

Use half the weight and make up with mild paprika; red chilli powder is usually hotter.

Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.

Use 100% of the weight. Many commercial gram flours are milled from split peas; performs identically in pakora batters and kadhi.

For crisping batters or binding cutlets: use 50% to 60% of the weight. Produces a very crisp shell but lacks the earthy, roasted nutty flavour of besan.

Use the same weight; it is finer, so add liquid gradually and soak for less time.

Use the same weight; it absorbs faster and gives a smoother, less grainy texture.

Use the same weight; toast it first if the recipe calls for roasting, and watch the liquid.

Use 25% of the baking powder's weight (e.g. 1 g for 4 g) and add 2 g cream of tartar or 1 tsp lime juice per 100 g flour. Mix quickly and bake at once.

Same as baking soda: use 25% of the weight with an acid such as cream of tartar, lemon juice or yogurt. Expect a slightly soapy taste if overused.

Replace the plain flour plus baking powder with the same weight of self-raising flour; omit added baking powder and reduce salt slightly.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.