Punjabi Missi Roti

Use the same weight; it is very close, but add water slowly as it can be coarser and absorb more.

Use the same weight but reduce water by about 10%; the dough is softer and the flavour less nutty.

Use the same weight as a plain-flour swap; reduce water slightly and expect a lighter, less wheaty result.

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 the closest everyday match, with a slightly deeper sweetness when fried.

Use the same weight; it is sharper and will tint the dish pink, so cook a little longer for sweetness.

Use the same weight; it is milder and sweeter, so reduce frying time slightly to avoid burning.

Use the same weight, crush between your palms before adding. This is effectively the same ingredient.

Use about 4 times the weight, add later in cooking. Milder and leafier; less of the dried maple-hay aroma.

Use the same weight and stir in early. Same flavour but no visible leaf specks.

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.

Use the same weight; this is the same seed under its other name.

Use the same weight; looser and stronger, so add near the end and taste.

Use half the weight, lightly crushed; gives a warm aroma but not carom's thyme-like punch.

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 the same weight and whisk smooth; same thick consistency.

Use 1.25 times the weight and strain through muslin for 30 minutes; looser if not strained.

Use the same weight; virtually identical.

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.