Toast the coconut in a dry skillet, until golden brown.

Transfer to a plate.

Heat ghee in a saucepan and toast the nuts for a minute or two, until they become fragrant.

Add semolina and fry until golden brown, about 2 minutes.

Add water, lemon juice, jaggery, raisins, chiles, cardamom and salt. Stir to combine.

Remove from heat and fold in coconut, Let cool.

In a large bowl, combine flour, baking soda and onion seed.

In a small bowl, whisk together the water, ghee, yogurt and salt.

Add to the dry ingredients and mix until dough comes together and knead for a few minutes until the dough is smooth and elastic.

Preheat oven to 425 F.

Line a cookie sheet with parchment paper or waxed paper. Spray with non stick spray.

First take a small ball of dough and roll as close to a circle shape as you can, as thin as possible.

Cut this circle in half.

Place a few spoonfuls of filling in the middle and fold over so that you get a point on the top.

Fold over the other side now, using water to seal the edges so that they stick together.

Fold up the bottom, using water again to seal the edges.

Place on prepared cookie sheet and repeat until all the dough is used up.

Brush the tops with milk and bake for 15 minutes.