Dipna Anand served up a tasty Diwali Feast (Bhaturas, Carrot and Chilli Pickle and Chollay (Chana Masala)) on James Martin’s Saturday Morning.

The ingredients for the Bhaturas are: 220g self raising flour (some spare in a bowl for dipping dough when rolling), 125ml luke warm water (may need to adjust accordingly), 1 tablespoons yoghurt, 2 tablespoons vegetable oil, 1 teaspoon carom seeds, ½ teaspoon baking powder, ¾ teaspoon salt and Oil for deep frying.

For the Carrot and chilli pickles: 500g carrots (washed), 18 finger green chillies (remove stalk and keep whole), 5 tablespoons vegetable oil, 2 teaspoons black mustard seeds (crushed), 2 teaspoons red chilli powder, 2 teaspoons salt or to taste, 2 ½ tablespoons white vinegar and 3 tablespoons lime juice, freshly squeezed.

For the Chollay (Chana Masala): 5 tablespoons vegetable oil, 1 teaspoon cumin seeds, 1 medium onion, finely chopped, 1 tablespoon ginger and garlic paste, 1 teaspoon birds eye chilli paste, 250g plum peeled tomatoes, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon or to taste, 350g chickpeas (freshly boiled or tinned) (strained), 1 teaspoon anardana powder, ¼ teaspoon mango powder, 3 tablespoons fresh chopped coriander, 1 teaspoons garam masala, 200ml boiling water with a teabag (remove teabag from water after 5 minutes) and Extra water for cooking if required.

See recipes by Dipna in her book titled: Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist available from Amazon now.