Fennel and onion pakoras

Method

1. Begin by making the chutney (if you’re skipping this, go to step 3). Heat the oil in a pan over a medium heat, then add both dals, the mustard seeds and chillies. When the mustard seeds begin to pop and splutter,# add the curry leaves and cook for 30 seconds.
2. Add the onions, salt, garlic and ginger, then cook gently, stirring regularly, for about 10 minutes to soften the onions. Add the turmeric and deggi mirch with 1 tbsp water and cook for a minute, then add the tomatoes and coriander stalks. Simmer for 15 minutes or until the tomatoes have broken down. Cool, then whizz in a blender until smooth.
3. For the pakoras, wash the fenugreek leaves (if using) in running water, then drain in a sieve and squeeze with your hands to remove as much water as possible. Finely chop and sprinkle with salt.
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4. Put the fenugreek and the rest of the ingredients (except both flours, the oil and the chaat masala) in a mixing bowl with a pinch of salt and mix, scrunching up the veg to release their liquid. Sprinkle in the flours gradually as you mix to create a thin batter that just coats the vegetables. You may need more of both flours, depending on how juicy your lime is – stop adding flour when the vegetables just cling together. The lighter your batter, the crispier the pakoras  will be.
5. Fill a pan two-thirds full with vegetable oil and heat until it reads 160°C on the thermometer. Use your hands to form golf ball-size portions of the mixture – try to pack it together so it just holds rather than making it too dense. Gently lower the portions, in batches, into the hot oil with a metal slotted spoon – they should naturally release after a few moments. Deep-fry for about 5 minutes until golden and crisp, then drain on kitchen paper. Season with salt and chaat masala, then serve with chutney.