by
Paul
Benhaim2 tbsp fresh yoghurt (use hemp, soya or regular, see basic
essentials)
3 tbsp ghee
2 large onions
Chilli powder to taste
1/2 thumb piece of ginger
1 tbsp hulled hemp seed
1 tsp Mataji's garam masala
1 tsp powdered dried mango (can be omitted)
Tomato, freshly chopped, coriander and green chillies to garnish.
Batura:
Knead all batura ingredients into a dough. Set aside in a warm
place to rise. The next day roll into 2cm thick, 10cm diameter
circles and deep-fry in hot ghee. If made correctly it will puff up to
a ball. When cooked, leave to "drip dry" on paper or rack
Ghana:
Grind the onions to a fine paste. Heat ghee in a large saucepan
and brown onions and ginger in it. Add chilli powder, yoghurt and
chickpeas. Cook for five minutes. Take off heat, sprinkle with