Biscuit rotti

Step 1: Mix 7 oz plain flour (maida), 1 ⅜ oz fine semolina (chiroti rava) and ½ tsp salt. Rub in 2 tbsp sunflower oil until the flour looks like breadcrumbs, then knead with ½ cup water into a firm, smooth dough like puri dough. Cover and rest for 20 minutes.

Step 2: Dry-roast 4 oz coarse semolina (bombay rava) in a heavy pan over medium-low heat, stirring, until it smells toasty and turns a pale biscuit colour, about 6 minutes. Tip onto a plate.

Step 3: Heat 2 tbsp coconut oil in the same pan, add 1 tsp mustard seeds and 1 tsp urad dal and let the seeds pop and the dal turn golden. Add 12 curry leaves, 1 tbsp fresh ginger, 3 green chillies and 1 small onion and fry for 2 minutes until the onion is soft.

Step 4: Add 3 ½ oz freshly grated coconut, 1 tbsp sugar and ¾ tsp salt, then sprinkle in ¼ cup water. Stir in the roasted rava and 2 tbsp fresh coriander and cook for 2 minutes until it comes together as a moist, crumbly mixture. Spread out and cool completely.

Step 5: Divide the dough into 16 balls. Roll each into a 10 cm round, put a heaped tablespoon of filling on one half, fold over and press the edge firmly, then crimp or trim with a fork. Keep them covered with a cloth.

Step 6: Fill a heavy, deep pan with 3 ¼ cups sunflower oil no more than a third of the way up. Heat to 165-350°F on a thermometer; without one, drop in a cube of bread, which should rise and turn golden in about 60 seconds. Never leave hot oil unattended.

Step 7: Fry 4-5 at a time over medium heat, turning, for 5-6 minutes until evenly light golden and the bubbling has quietened, which means the shell has dried out and gone crisp. Drain on kitchen paper and cool a little before serving.