Vaghareli rotli (Spiced rotli soup)

SERVES 4 PREP 15 mins COOK 15 mins EASY V

200g plain yogurt

50g gram (chickpea) flour

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

½ tsp chilli powder

2 tbsp sunflower or rapeseed oil

1 tsp mustard seeds

5 curry leaves

4-5 stale or leftover rotli

2 tsp green chillies, finely chopped

To serve

2-3 tbsp finely chopped coriander 2 tbsp peanuts, toasted and roughly chopped

1 tbsp toasted sunflower seeds

Whisk the yogurt, flour, cumin, ground coriander, turmeric, chilli powder and 11/2 tsp salt together with 1 litre water in a large bowl. Heat the oil in a large saucepan over a medium heat for a few minutes. Add the mustard seeds and cook for 1-2 mins until they start to crackle. 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.

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

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.

PER SERVING 416 kcals • fat 21g • saturates 3g

• carbs 39g • sugars 5g • fibre 3g • protein 15g

• salt 2.6g