Radhaballav (chickpea curry with sweet fried breads)

Instructions

1. For the dough, mix the flour, a spoonful of oil, the salt and lukewarm water until you have a soft dough. Cover and rest for 20 minutes.
2. Boil the split urad dal in water for 20 minutes, then drain and mash them with the fennel seeds and a pinch of salt to make a filling.
3. Cook the soaked chickpeas with the onion and salt for 40 minutes in a pressure cooker, until tender. Keep them in their gravy.
4. Form small balls of dough, flatten them, fill with the filling and seal them back into balls. Flatten them again into discs.
5. Fry the discs in oil heated to about 170 °C for around 3 minutes per side, until they puff up and turn golden.
6. For the curry, fry the chopped onion, ginger and diced potatoes, then add the cumin, turmeric, sugar and chillies before adding the chickpeas and their cooking liquid.
7. Serve the hot kachori with the chickpea curry.