Boil the green peas in pressure cooker. I have cooked them in microwave.

Once cooked, mash them using potato masher or use food processor or coarsely grind.

Heat the oil in a pan on medium heat.

Once hot add cumin and fennel seeds, let them sizzle.

Then add chopped green chilies and ginger, sauté for a minute.

Add mashed peas.

Add all the spice powders and salt. Mix it well and cook for a minute.

Sprinkle besan on it, it will absorb extra moisture from it.

stir and cook for 1-2 minutes or till mixture becomes dry. Let it cool completely.

mix the flour and salt in a bowl.

Add oil and rub the oil into using your fingertips.

Knead into stiff dough by adding little water at a time.

Cover it and let it rest for 15 minutes.

After the resting time knead the dough once again to smooth out.

Divide it into 6 equal portions. Roll each into a smooth ball and flatten it between your palm.

Roll into 3-4 inch diameter round.

Put some stuffing in the center.

Gather the edges and seal it properly.

Flatten and roll very gently into 4-5 inch diameter circle.

Prepare all the kachori same way.

When about to finish heat the oil in pan on medium heat for frying,

once oil is hot, fry 1-2 at a time. It will puff up.

Flip it once it gets brown from the bottom and cook other side as well.

When it becomes golden brown from both sides, remove it to the paper towel lined plate.

Fry rest of them.