Combine all dry ingredients into a bowl. If using green seasoning, it is better incorporated when added AFTER the water. Mix well then add warm water 1/2 a cup at a time.

Depending on the humidity and the type of flour used, less water may be required. Mix with your hand or spoon until you get a thick pancake like batter. It should be soft and gloopey.

Let rest and cover with a towel or cling plastic wrap for at least 45 minutes or until doubled in size. Leave for an hour or more to triple in size.

Pour oil into a deep pan or wok under low to medium heat.

Remove plastic wrap/towel. You will see tiny holes, that's the reaction of the leavening agents. Mix around to deflate.

Using wet spoons, scoop out the mixture and drop into the oil being mindful of oil splatter. Ensure the spoons are as close to the oil as possible. The traditional way is to wet one hand and gather as much of the dough as you can hold. Create a loose hole between your thumb and index finger, gently squeeze your fist so the dough comes out though the hole then close to pinch to release into the hot oil. It will form the ball that we all know and love.

Drop as many as the pot can hold and gently move around to ensure they don't stick together. The pholourie will rise to the top. Cook for 2-3 minutes or until it takes a nice colour.

Remove from the oil and place on paper towels to drain. It should have a slightly crisp exterior but light and airy texture on the inside.

Serve hot with your favourite chutney and enjoy.

Bring water to boil in a small saucepan

Add tamarind and move it around until it breaks down a bit.

Next add all other ingredients (except the corn start), mix well. Place pepper on top and cover on low heat for 15 minutes.

Uncover and stir - mixture would have reduced a bit. Taste and add sugar as needed. If too thick, add water.

Add 1 tsp of water to the cornstarch to make a slurry and slowly add into the mixture on low heat. When it's at your desired consistency, turn off heat and chill.

Service with hot pholourie and enjoy