Kachori

You will need 2 cups maida, 2 tablespoons suji, 3 tablespoons hot oil, salt to taste, ½ cup soaked moong dal, 1 tablespoon fennel seeds, 1 tablespoon crushed coriander seeds, 1 teaspoon turmeric, 1 teaspoon red chilli powder and mustard oil for frying. These ingredients bring together flaky layers, spicy fillings and a crispy golden finish that makes this snack a perfect companion for evening tea.

Prepare soft dough using maida, suji, salt and hot oil. Rest 15 minutes. Grind soaked moong dal coarsely. Heat a spoon of oil and roast fennel, turmeric, chilli powder and dal mixture until dry. Divide dough into small balls, fill mixture and seal edges tightly. Flatten slightly and fry in medium hot mustard oil on low flame until deep golden crisp and flaky. Serve with chutneys or aloo sabzi.