Keep some pulses of grams moist under water for two hours. Fry them with ghee and grind to a paste. Mix entire aniseeds, black cumin and salt with it. Fish, meat, green peas, almonds, fried with spices may also be mixed with it.
Mix a pinch of soda, one of salt, and ghee with flour and then knead it to a dough with water. Make small balls of it, press each ball with the fingers, stuff with a little of the above preparation and make balls again. Press these stuffed balls into flat discs of moderate thickness and fry in plenty of boiling ghee.
Keep some husked pulses of kalai under water for two hours and grind them to a paste. Mix thoroughly with a little asafoetida melted with water, entire aniseeds, black cumin and salt. Fry this mass with ghee for 15 to 20 minutes.
Prepare kachuri as before stuffed with this new preparation.