Pani Poori

Use the same weight; it is almost the same, though slightly finer, so add water gradually.

Use the same weight but reduce water by about 10%; the result is lighter and less nutty.

Use the same weight as plain flour; reduce water slightly and expect less bran and colour.

Use the same weight. Soak 10 minutes longer and cook 2–3 minutes more; texture will be more granular.

Use the same weight. It cooks faster, so reduce cooking time by 2 minutes and stir well to avoid lumps.

Use the same weight. It behaves like fine semolina; cook 1–2 minutes less and add liquid gradually.

Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Use equal weight; handles high tempering heat well and keeps flavours neutral.

Use equal weight; cook over gentle heat to prevent browning the milk solids too quickly.

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 the same weight; it is hotter and more ginger-forward, so add a little tamarind paste or jaggery to balance.

Use the same weight and add a teaspoon of grated ginger; tamarind chutney keeps the sour-sweet base, mint chutney makes it fresher.

Use the same weight; it is sweeter and fruitier, so add a little tamarind and grated ginger to bring it closer.

Use the same weight; it gives the tangy, salty kick but less mint. Add a pinch of dried mint and ground cumin if you have them.

Use 50% of the weight with 30% amchoor powder and 20% black salt. Mix well; it is sharper and lacks the minty finish.

Use 40% of the weight with 40% ground cumin and 20% black salt; add dried mint to taste. More tart, less complex.

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 40–45% of the weight (100 g dried for 240 g drained tinned), soak overnight with a pinch of bicarbonate of soda, then boil 45–60 minutes until soft.

Same weight, fresh or frozen; boil 10–15 minutes, they stay firmer and sweeter and need a little more salt.