In a bowl, mix maida and oil. Rub with your fingers until it resembles breadcrumbs. Add water little by little and knead a firm dough. Cover and let it rest.

In a pan, dry roast besan on low flame till aromatic and golden.

Turn of the flame and let it cool down a bit.

Sieve the roasted besan to remove any lumps and ensure a smooth filling.

Add jaggery and crushed cardamom. Mix well.

Take a small portion of dough and roll it like a poori. Add 1 tbsp filling in the center. You can prepare it in two ways.

Two-layer method: Apply water along the edges, place another rolled poori on top, press gently to seal, and pleat the edges if desired.

Single-layer method: After placing the filling, bring the edges together, pinch to seal tightly, and gently flatten it before frying.

Choose the method that works best for you—both are delicious!

Heat oil in a kadhai. Deep fry on medium heat till golden brown. Drain and let it cool.