Bhakarwadi

Step 1: Mix 5 ½ oz plain flour (maida), 1 ¾ oz gram flour (besan), ¾ tsp salt, ¼ tsp ground turmeric and 1 pinch asafoetida. Rub in the hot 3 tbsp groundnut or sunflower oil until it looks like breadcrumbs, then knead with ¼ cup water into a firm, smooth dough. Cover and rest for 20 minutes.

Step 2: Dry-roast 1 ¾ oz dry coconut (kopra) in a pan over a low heat for 3 minutes until light brown, then tip out. Roast 2 tbsp white sesame seeds and 1 tbsp white poppy seeds (khus khus) for 2 minutes until the sesame pops. Roast 1 tbsp coriander seeds, 1 tsp fennel seeds and 1 tsp cumin seeds for 1 minute until fragrant.

Step 3: Cool the roasted ingredients, then pulse to a coarse powder in a grinder. Mix in 2 tsp red chilli powder, 1 tsp garam masala, 1 tsp dry mango powder (amchur), 2 tbsp sugar and ½ tsp salt.

Step 4: Divide the dough into 3. Roll each thinly into a rectangle about 25 x 15 cm.

Step 5: Spread one-third of ⅔ tbsp thick tamarind paste over a sheet, leaving a 1 cm border on one long side. Scatter one-third of the filling over it and press it in firmly with the rolling pin.

Step 6: Roll the sheet up tightly from the long side, brush the border with water and press to seal. Repeat with the other sheets, using up 1 ⅓ tbsp thick tamarind paste and the filling.

Step 7: Cut each log into 1.5 cm slices and press each one lightly with your palm so the spiral holds.

Step 8: Heat 3 cups groundnut or sunflower oil, for deep-frying in a kadhai over a low-medium heat to about 300°F. Fry the bhakarwadi in batches for 7–8 minutes, turning, until golden and crisp right through. Common mistake: hot oil; they colour in a minute but the centre stays doughy and turns soft once cool.

Step 9: Drain on kitchen paper and cool completely. Store airtight for up to 3 weeks.