Samphire Pakoras with Tamarind & Date Chutney

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.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

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; blanch for 2–3 minutes and add no salt, as beans are not salty.

Use the same weight; blanch for about 2 minutes; similar shape but not salty.

Use the same weight; blanch for 2–3 minutes; gives texture only.

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. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use the same weight of the tamarind chutney part and stir in crushed jaggery to taste; mint chutney will be herby.

Use the same weight; sweeter and fruitier, with less tamarind tang.

Use the same weight; more herby and tart, so add a little jaggery.

Stir 1 tbsp into 4 tbsp thick yoghurt; use the same overall weight. It is less rich and more sharp.

Mix the same weight with thick yoghurt. The chutney is sharper, so use a little less if it is very hot.

Stir 1 tsp into 4 tbsp thick yoghurt with crushed garlic. It spreads well but lacks mayonnaise body.