Lingkan Reang
Prepare dough by mixing flour, salt, sugar, yeast, and warm water, let it rise for 1-2 hours.
Saute fennel seeds, onions, and vegetables, then cook with tomatoes, spices, ketchup, and cashew paste to make the filling.
Punch down the risen dough, divide into six portions, and flatten each piece.
Add filling to the dough, seal it, and shape it into smooth balls.
Coat the balls in cornflour slurry and breadcrumbs, then deep fry until golden.
Drain and serve hot.