Saffron puranpuri

Step 1: Soak 10 ½ oz pigeon pea lentils (tuvar dal) in hot water for 15 minutes, then wash them well to remove any oil coating.

Step 2: Pressure cook the lentils with 5 ¼ cups water for 8–10 whistles, until very soft. Let the pressure drop, then strain off the liquid.

Step 3: Put the lentils in a kadai (wok) with 10 ½ oz sugar and ¼ tsp saffron, crushed.

Step 4: Cook over a medium heat, stirring all the time, until the mixture is so thick that a spatula stands upright in it on its own.

Step 5: Add 2 tbsp ghee and mix.

Step 6: Take the puran off the heat and mix in 2 tsp ground cardamom and 2 tsp fennel seeds, coarsely ground, plus ground mace and ¼ tsp ground nutmeg if using.

Step 7: When cool, divide the puran into 12 equal balls.

Step 8: Mix 7 oz wheat flour (chapati flour) and 2 ½ tbsp oil and knead into a soft dough, adding ½ cup water as needed. Leave for 1 hour, then divide into 12 portions.

Step 9: Roll out one portion into a small round, put a ball of puran in the middle, gather the sides over it and seal on top.

Step 10: Press the ball flat and roll it out gently into a 15 cm round.

Step 11: Cook on a hot earthenware or iron griddle (tavdi) over a medium heat until golden spots appear on both sides.

Step 12: Repeat with the rest of the puran and dough. Drizzle 4 tbsp ghee on top and serve hot.

Step 13: Microwave puran: after adding the sugar and saffron, put the lentils in a large lidded container and microwave for 10 minutes, stirring every 5 minutes, until the puran is ready and doesn't stick to the sides. Then carry on as above.