Set the milk to boil in a thick bottomed pan. As it comes to a boil, add calcium lactate. keep stirring till the milk curdles. Strain, wash the chana with cold water.Tie the chana in a muslin cloth, hang till almost all the water has drained out.

Place the chana on a flat surface, sprinkle in a little salt, add the flour and knead with the heel of your palm. About 3-4 minutes. Cover with a damp cloth, keep aside.

Boil the green peas with a pinch of salt for 5-7 minutes. Drain from water, allow to cool to room temperature. Lightly mash the boiled peas with the back of a ladle.
Meanwhile Soak the raisins in water.

Heat the oil in a pan, when smoking hot throw in the cumin seeds, add hing allow to splutter. Add the chopped ginger and green chillies, saute for a minute or two.Add the green peas and a little salt, cook for a further 5-7 minutes. Adjust seasonings.Finish with a sprinkle of bhaja masala and chopped coriander leaves. Allow to cool to room temperature.

Take a chana doughball on your palm, press it gently in the middle using your thumb forming a small oval cup.Place a small portion of the green peas stuffing in the middle of the cup as shown in the picture. Very gently bring the edges of the chana dough cup together to cover and seal the stuffing. Give it a round shape with your palms

Dip the stuffed doughballs into the batter and roll in the breadcrumbs. Do ensure it is coated evenly on all sides. Shake off any extra crumbs.Repeat for all the stuffed doughballs.
Heat the oil in a deep-frying pan, fry the chops one by one till golden. Keep aside on a kitchen towel.Serve with hot masala tea and some mint chutney