Bhopali Mirchi Peeth

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 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

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.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use the same weight. The seeds are smaller and hotter; fry in hot oil until they pop, about 20–30 seconds, and reduce the heat if they darken too fast. The dish will be a little sharper.

Use the same weight. They are milder and larger; fry a few seconds longer until they pop. The finished dish will have less pungency.

Use 70% of the weight of whole seed, added with the other ground spices rather than fried whole. You lose the popping texture and the heat comes through more evenly.

Use double the weight. Stir into hot oil just before adding wet ingredients; mimics the allium savoury background without the sulphurous edge.

Use 2 g for every 0.5 g of asafoetida. Sauté in oil until the raw smell clears; adds moisture and sweet allium depth.

Use the same weight, deseeded and diced; colour may change but flavour is similar.

Use the same weight; sweeter and more colourful.

Use the same weight; milder and sweeter.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.