Take a mixing bowl. Add flour, salt, carom seeds, and oil/ghee. Mix it well and make a crumbled mixture.

Now add little by little chilled water and make a stiff and smooth dough. Cover it and keep it aside.

How to make the filling for Khasta Kachori

Heat oil in a small kadhai/pan. Add cumin seeds, ginger-green chili paste, and a pinch of hing / Aesophotida. Sauté for a few seconds.

Now add boiled green peas, all remaining spices, and salt. Mix well and crush it with a spatula.

Add besan, mix again and sauté for a few minutes. Remove it into a small bowl and let it cool down.

Take the prepared dough and knead it for a minute.

Divide the dough into small-small size balls. Take a ball, roll it on the kitchen surface, and make a circle/disk. Leave the center a little thicker than edges.

Place 1 tsp of filling on the center of the disk, pull the edges of the disk to wrap the filling, wrap it and make a ball, then using the base of your palm slowly flatten them like Puri.

Use the same process for other balls. Once all done then cover it and keep aside.

Heat oil in a frying pan over medium heat.

To check if the oil is ready, put a little piece of dough in the oil. The dough should sizzle and come up very slow.

Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.