Sift the flour, salt, and bicarbonate of soda.
Rub in the ghee and knead with enough water to make a hard dough.
Keep aside for 30 minutes.
For the filling, grind all the ingredients together coarsely on a stone slab or in a mixer.
Sauté the filling in 1 tbsp ghee till golden.
Keep aside to cool.
Divide the flour dough into 16 balls.
Shape each ball into a small cup, fill 1 tbsp filling into the hollow, pinch together to seal and pat into rounds.
Heat the oil in a wok (kadhai), deep-fry the rounds, a few at a time, on low heat till they puff up and become crisp and golden.
Remove and drain the excess oil on absorbent kitchen paper towels.
Serve hot with aloo Ki khatti tarkari.
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