Green Chilli & Curry Leaf Malabar Crisps

It wasn’t easy to capture the blistering hot soul of the Malabar coast. Balancing the raw heat of fresh green chillies against the deep, crisp curry leaves? It’s a dangerous game. They aren't forgiving ingredients. This flavour itself is like a jealous mistress; one second too long in the pan and the hing turns bitter, a fraction too little amchur, and the whole thing loses its swagger. We burnt through dozens of batches of white sesame and roasted chana before hitting that exact, razor-sharp crunch. But when that fiery, sour-sweet dust finally landed? We didn’t utter a word for an hour. No high-fives, just us staring at a bowl, leaning over the counter. It's bold, handsome, and a slightly dangerous jar. Pour a glass of something exceptional, slide the bowl across the counter, and try not to smirk when your guests ask where on earth you discovered this crunch.