These Indian-inspired bites are a bit naughty (being deep-fried) but are crumbly, flaky and utterly delicious. On the off chance you don’t eat them all in one sitting, store them in an airtight container for a couple of days.
For the jam, heat the oil in a heavy pan and add the onions. Stir in
To make the pastries, toast the caraway seeds in a dry frying pan until fragrant. Set aside to cool.
In a medium bowl, whisk together the flour, salt and caraway seeds. Stir in the vegetable oil and the boiling water. Bring the dough together and knead until smooth. Cut into 30 equal pieces, then shape into balls. Roll out into
Pour enough oil into a large pan to come
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