PREPARATION

1. In a mixing bowl, add 200 grams curd, 50 grams gram flour, 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 litre water and mix it well. Keep aside.
2. Heat 25 milliliters oil in a heavy skillet, add 1/2 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 2 dry red chili, 1/4 teaspoon asafoetida, 1 teaspoon ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
3. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add the curd mixture and mix it well.
5. Bring it to a boil.
6. Cook for 30 - 40 minutes on medium heat or until it becomes thick.
7. Add 1 tablespoon coriander and mix it well.
8. Remove it from heat and keep aside.
9. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon carom seeds, 1/4 teaspoon salt, 25 milliliters oil and mix it well.
10. Add 100 milliliters water and knead it into a smooth soft dough.
11. Rest the dough for 1 hour.
12. Heat 1 tablespoon oil in a skillet, add 1/2 teaspoon cumin seeds, 1/2 teaspoon carom seeds, 1 teaspoon ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
13. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
14. Now, add 30 grams green peas and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon dry mango powder, 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala and mix it well.
17. Add 250 grams boiled mashed potatoes and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1 teaspoon coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat and keep aside.
22. Take a ball from dough and dust it with flour.
23. Flatten it with the help of a rolling pin.
24. Cut it into half.
25. Brush the sides with water and roll it into a cone.
26. Fill it with the prepared stuffing and seal the edges properly.
27. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
28. Drain it on an absorbent paper.
29. Place it on a serving plate.
30. Top with prepared kadhi.
31. Garnish with onions, tomato and coriander.
32. Serve.