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1
Add the gram flour to a non-stick frying pan and dry roast over a gentle heat, stirring often until the gram flour has a lovely toasted smell and turns a golden colour, around 4-5 minutes.
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2
Pour and scrape into a large bowl.
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3
Clean the pan and add and heat 1 tbs.
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4
of the oil in it.
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5
Add the onion; cook gently until just softening.
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6
Add the garlic and ginger and salt and cook until it no longer smells of raw garlic, around 40-50 seconds.
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7
Stir in the garam masala and roasted cumin powder; take off the heat and add to the gram flour along with the yoghurt, cheese, 3/4 of the bread crumbs, coriander, green chillies and black pepper.
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8
Stir well to combine and season to taste.
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9
It should be creamy but firm enough to roll into little balls.
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10
If not you will need to add some more crumbs.
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11
Give the pan a wipe.
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12
For the basil chutney: blend together all these ingredients until smooth, add enough water for a thick creamy chutney.
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13
Season to taste.
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14
Heat half the remaining oil in the saucepan.
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15
Make little balls of the mixture, flatten and add to the pan, the oil should be hot and cook gently until the bottom is a lovely golden brown.
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16
Flip over and cook until this side is deep golden too.
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17
Place on absorbent kitchen roll.
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18
Serve immediately as they are, with green chutney or topped with a little basil chutney.
