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Ingredients
  • 2 white onions slightly larger than tennis balls
  • 1 red onion slightly larger than a tennis ball
  • 1 teaspoon fine sea salt
  • 1 tablespoon garlic paste
  • 1 x 2.5cm (1 inch) ginger - julienned
  • 3 green chillies - pounded to a paste
  • 1 tablespoon panch poran*
  • 1 tsp Kashmiri chilli powder (optional)
  • 2 tbsp rapeseed (canola) oil
  • ½ tsp turmeric
  • 4 tbsp rice flour
  • 140g (approx) sifted gram flour
  • 3 tablespoons finely chopped coriander leaves
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