Dry-roast the cumin and coriander in a hot frying pan.
Crush with a pestle and mortar.
Place the spices, peppercorns, milk, cassia, cardamom, cloves and ginger in a saucepan.
Bring to the boil and add the cutlets.
Simmer for 20 minutes.
Remove the cutlets and drain.
Whisk the chickpea flour, chilli, yoghurt and water together until smooth.
heat the oil in a frying pan.
Dip each cutlet into the batter and deep-fry in hot oil until puffed up and golden.
Drain on paper towels.
Serve with Tamarind and date chutney
, lemon wedges, poppadums and Indian snacks of your choice.