First soak the lentils of dried green peas and green moong dal with husk in water for 5 to 6 hours. Then after 6 hours add water, salt and dried peas in a pressure cooker and boil the peas by 7 to 8 whistles on medium gas flame.

Now add dry whole coriander, fennel seeds and cumin seeds in a mixer jar, crush it and put it in a bowl.

Now in the same mixer jar add groundnuts, dry coconut powder and white sesame seeds and crush and take out in a bowl.

Now let's make dough to make a layer of kachori. For this, in a large bowl, add wheat flour, salt, and a handful of ghee and mix well. Then add a little water and make a medium soft dough. Then apply a little oil on the dough, cover and set aside for 30 minutes.

Now we will make a sweet chutney. For this, add water in a pan, add tamarind, cumin, fennel, dried whole coriander, black salt powder, salt, asafoetida, Kashmiri red chilli powder and jaggery, mix and boil in water for 2 to 4 minutes. Then turn off the gas flame and put the lid on a pan and put it side to cool.

Now to make the stuffing, drain the water from the mung dal, add it the mixer jar and crush it without adding any water. Then mash the peas a little with a masher. (Do not mash peas like a paste)

Now let's tempering for stuffing. To do this, heat oil in a pan, add cumin powder, asafoetida, turmeric powder and crushed coriander - fennel powder, roast a little, add black pepper powder, red chilli powder and immediately add crushed mung dal and salt. Cook for 4 to 5 minutes on low flame.

Now add boiled peas and mix. Then add chaat masala, amchoor powder, garam masala, sugar powder, mix and roast on medium gas flame, stirring continuously for 8 to 10 minutes.

Now add crushed decicated coconut and peanut mixer, mix, roast for 2 to 3 minutes, turn off gas flame and take out in a bowl to cool down on a room temperature.

Now add the tamarind mixture to the mixer jar, crush it and strain it through a sieve.

Now knead the dough into equal size loaves of medium size. Weave a round shape of puri from the rolling pin. Fill it with 1 to 2 teaspoons of stuffing. Add water to the side edge of the puri and fold the kachori as shown in the photo. Make all the kachori this way.

Now heat the oil in a pan. Once the oil is heated, add the kachori in the hot oil on slow gas flame and fry golden on both sides.

Now our very crispy, healthy and delicious Paryushan Special Jain Dry Matar Khasta Kachori is ready to serve. Serve this kachori with special sweet chutney and tomato ketchup with it.