For the pholourie:

1 pack Lion Brand Pholourie Mix

1 cup water

For the chutney:

4- 5 medium tomatoes, chopped

1 red or white onion, peeled and chopped

4 cloves garlic

2 tbsp tamarind sauce

1 tsp red pepper flakes

1 tsp geera powder

2– 3 blades shadon beni

2 tbsp oil

1 tbsp whole grain mustard

Pinch of sugar

Salt and black pepper to taste


  1. FOR THE PHOLOURIE: Make the pholourie batter following the directions on the back of the Lion Pholourie pack. Let rest for a few minutes, then fry in hot oil as directed.
  2. FOR THE CHUTNEY: Place the tomatoes, onion, garlic, tamarind sauce, red pepper flakes, geera powder and shadon beni in a blender. Puree until everything is well blended and finely minced.
  3. Heat the oil in a saucepan. Add the whole grain mustard and stir, cooking for approximately 1 minute.
  4. Add the tomato puree and mix into the oil. Season with a little salt and black pepper. Let cook for a few more minutes. Taste and adjust seasoning if necessary. Serve with the pholourie.

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