Jamnagari kachori

Step 1: Rub ¼ cup sunflower oil and ½ tsp salt into 9 oz plain flour (maida) for 3 minutes until it holds in a clump, then add ½ cup cold water slowly to make a firm dough. Cover and rest.

Step 2: Heat 2 tbsp sunflower oil in a heavy pan over low heat and roast 2 ⅞ oz besan (gram flour) for 8–10 minutes, stirring all the time, until it smells nutty and turns light brown.

Step 3: Add 1 ⅜ oz desiccated dry coconut, 2 tbsp white sesame seeds, 1 tbsp fennel seeds and 1 tbsp coriander seeds and stir for 2 minutes until the sesame starts to pop. Take off the heat.

Step 4: Mix in 3 tbsp caster sugar, 1 oz raisins, ⅔ oz cashews, 1 ½ tsp red chilli powder, 1 tsp amchur (dry mango powder), 1 tsp garam masala and ½ tsp salt. Cool; the mixture should clump when pressed. Roll into 30 small marbles.

Step 5: Divide the dough into 30 balls. Flatten each into a 6 cm cup, thinner at the edges, put a filling marble in, gather the edges over the top, pinch off any excess and roll gently into a ball. Press slightly flat.

Step 6: Pour 4 ¼ cups sunflower oil into a heavy kadai so it is no more than a third full and heat to 275°F. A piece of dough should sink and rise slowly, with only gentle bubbles. Stay with the pan.

Step 7: Fry 10 at a time on low heat for 15 minutes, turning now and then, until evenly golden brown and they sound crisp and light when tapped with a slotted spoon.

Step 8: Drain and cool completely before storing in an airtight jar for up to a month.