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To make the kachori dough, place the flour, salt and vegetable oil in a large bowl. Pour in 140ml/4½fl oz water and knead to form a soft dough. Leave the dough to rest for 15–18 minutes while you make the filling.
To make the filling, heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds, nigella seeds and asafoetida. Fry for 2–3 seconds and add the chillies and peas. Fry for a minute and add the remaining spices along with some salt. Stir well and lower the heat. Continue to fry for 5 minutes. Turn the heat off and leave to cool. With the back of a fork or potato masher, mash the filling roughly. Add the coriander and mix well. Divide the filling in 10 equal portions.
Divide the dough into 10 equal portions and roll each into a ball. Flatten a dough ball on the surface and roll out to a 6cm/2½in disc. Top with a portion of the filling and gather all the edges of the dough together to seal. Roll into a ball, flatten and roll out lightly into a 10cm/4in disc. Repeat to make the remaining kachoris.
Preheat the oil in a kadhai, wok or deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the kachoris one at a time over a medium heat for 1–2 minutes on each side. Baste with oil over the top to help it fluff up until crisp and golden brown on both sides. Drain the kachori on kitchen paper while you make the rest. (At this stage you can serve them warm with some sweet or spicy chutney and some chai or save them to make kachori chaat.)
To serve, make a hole in the centre of the kachori. Add a little bit of the yoghurt followed by the onions, a few tablespoons of the sweet or spicy chutney, fresh coriander and sev.