Prepare the Spice Mix: In a mixer jar, combine the large cardamoms, nutmeg piece, dry ginger, and fennel seeds. Grind them into a fine powder and set aside.

Melt the Jaggery: In a bowl, add the grated jaggery and warm water. Stir until the jaggery completely melts. Let the syrup cool down and settle so any impurities fall to the bottom.

Mix the Dry Ingredients: In a large mixing bowl, combine the whole wheat flour and gram flour. Add the salt, 1 teaspoon of your prepared spice mix, and the baking soda. Mix everything well.

Add the Hot Oil: Pour the hot oil over the dry flour mixture. Use your hands to rub the oil into the flour evenly so the texture is consistent.

Knead the Dough: Slowly strain the cooled jaggery water into the flour, leaving any dirt from the jaggery behind. Knead it into a firm, stiff dough.

Rest the Dough: Cover the dough with a slightly damp cotton cloth and let it rest for 1/2 hour to 1 hour.

Roll and Coat: Take a large, lemon-sized ball of dough. Roll it out like a roti, but keep it slightly thicker. Sprinkle poppy seeds over it and gently run the rolling pin over the top so the seeds stick well.

Cut the Kapanya: Cut the rolled dough into classic diamond shapes using a knife.

Fry to Perfection: Heat oil in a deep pan over medium heat. Gently drop the cut pieces into the oil. Fry them on medium heat until they puff up and turn a light golden colour.

Cool and Store: Remove the fried Kapanya and let them drain on paper towels. Once fully cooled, they will be beautifully puffy and soft on the inside!