Dry fry the ingredients over the low heat mentioned for ’Roasted Spice powder/Bhaja Moshla’ until one shade darker in colour. Cool the spices and grind to a fine powder using a food processor, keep aside and use as required.

You can also double the ingredients while making Bhaja Moshla. Store it in an airtight container, and use as needed for a recipe.

In a bowl add Cholar chatu, and mix with some water to make a medium-thick paste.

Heat 3 tbsp vegetable oil in a nonstick frying pan, and temper with ¾ tsp of Hing/Asafoetida.

Now lower the heat. Add the chatu paste, salt, and bhaja moshla. Mix well and cook for 2 minutes over low heat. This step is need to be done quickly, as chatu filling tends to dry up in no time.

Transfer the chatu filling to a bowl, and keep covered until you use it.

In a bowl add all the ingredients (except water). Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free dough forms.

Make balls out of the dough, the size of these balls should be a bit bigger than lemons.

Now press each ball from the center by using your thumb, and put ¾ tbsp chatu filling. Close the sides by folding them towards the center and seal the ball.

At the time of rolling apply a few drops of oil over each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball.

Start rolling evenly; the approximate diameter of kochuri should be 3.5”. Kochuri should not be very thick, nor very thin. Keep the rolled kochuri aside separated from each other; otherwise, they will stick with one another.

Meanwhile, heat 3 cups of oil in a deep frying pan/kadai. The oil needs to be hot. Start frying kochuri over high heat, one at a time.

During the frying of the kochuris when the temperature of the oil becomes very hot, reduce the heat a little bit. But don’t fry them over low heat; otherwise, the kochuris wouldn’t be puffed up. It would take less than a minute to fry one kochuri.

Take them out in a large bowl.

Serve immediately with Aloor Tarkari.