Grind the sev to a coarse powder.

Heat oil in a pan. Add red chili powder, turmeric powder, garam masala powder, dry mango powder, black pepper powder, white sesame seeds, dry coriander seeds, fennel seeds, poppy seeds, cashew nuts, and raisins. Sauté for few seconds on slow flame.

Add the grinded sev, tamarind chutney, sugar, and salt. Mix well and cook for about 4-5 minutes while stirring continuously.

Put some stuffing in the center of the circle and fold carefully from the sides. Seal it properly and form a ball.

Similarly, do for the remaining dough parts.

Heat oil in a kadai. When the oil is moderately hot drop 2-3 balls at a time (depending on how much oil you have taken) and fry on a slow flame until they turn light brown in color.