Vaghareli rotli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Whisk the yogurt, flour, cumin, ground coriander, turmeric, chilli powder and 1½ tsp salt together with 1 litre water in a large bowl.

Step 2

Heat the oil in a large saucepan over a medium heat for a few minutes.

Step 3

Add the mustard seeds and cook for

Step 4

1-2 mins until they start to crackle.

Step 5

Stir in the curry leaves, followed by the yogurt mixture - it will fizzle and spit a little as it hits the pan, so do this slowly and carefully.

Step 6

2 Reduce the heat to low and bring to a simmer, stirring gently all the time to prevent it from boiling over and splitting.

Step 7

3 Once it comes to a simmer, keep stirring for 5 mins as it thickens. At this stage, there's less risk it will boil over, but keep the heat low to stop it from splitting. Break the rotli into rough 6cm pieces then toss these in with the green chillies. Cook for 5 mins more. Sprinkle over the fresh coriander, toasted peanuts and sunflower seeds to serve.