1. To make the dough, add all the dry ingredients to the flour, make a well in the middle and add the oil. Rub the oil into the flour.

Add water and make firm dough. Divide into 6 or 8 balls.

Set aside.

Chop the onions.

Heat up the oil in a thick based saucepan (wide based pressure cooker) and add cinnamon, cloves, mustard seeds, cumin and fenugreek seeds.

When the seeds start spluttering, add the asafoetida.

Add the onions and roast for 1-2 minutes until translucent.

Add the peas and the cashews and roast further.

Now add 200ml of the hot water.

As the water starts to boil, roll out one of the dough balls 1-2 mm thick and then cut into small equally sized rectangles. Add these to the boiling water.

Continue repeating this until all the dough is used up. Ensure dough is always immersed in water by adding extra hot water whenever necessary.

Keep stirring the dhokri at all times to prevent it from sticking to the bottom of the pan.

If the pan becomes too full (it should always be less than 2/3rd full), refrigerate the rest of the dough.

Add salt if required.

Close the pressure cooker and cook on a low heat. Cook for at least 10 minutes. If you can smell burning then turn off the heat and transfer from the cooker, ASAP (Care!), into a glass container and cook further in the microwave. Always be careful about the water boiling over.

When the dhokri dough has cooked, add the chopped tomatoes and the ketchup, and stir. If the tomatoes are very sour you might need to add a pinch of sugar to balance the sourness!

Sprinkle coriander before serving.